Soft, fudgy, and filled with a gooey caramel surprise—these Salted Caramel Dark Chocolate Cookies are pure indulgence in every bite. If you’re craving a cookie that satisfies both chocolate and caramel lovers alike, this award-winning recipe is the one to try.
I first shared these cookies back in 2013, and they even won 1st place in the Nestlé Toll House Dark Chocolate Pinspirations Sweepstakes! Since then, they’ve remained one of the most popular cookie recipes I’ve ever baked, and for good reason—they combine everything we love about brownies, cookies, and caramel candy into one decadent treat.
Why You’ll Love These Cookies
- Soft, thick, and fudgy like a brownie
- Gooey caramel center in every bite
- Easy to make with a simple chocolate cookie dough
- Perfect balance of sweet and salty with a sprinkle of sea salt
- Travel-friendly and freezer-friendly
The Secret to These Cookies
The magic starts with a rich chocolate cookie dough made with cocoa powder, brown sugar, butter, and plenty of chocolate chips. Then comes the fun part—each cookie dough ball is stuffed with a Rolo caramel candy (or soft caramels) before baking.
As they bake, the caramel melts into the center, creating a gooey, irresistible surprise. A light sprinkle of flaky sea salt on top balances out the sweetness, making these cookies taste gourmet with minimal effort.
Ingredients You’ll Need
- Butter – softened to room temperature
- Granulated sugar & brown sugar – for sweetness and chewy texture
- Egg & vanilla extract – bind and add flavor
- All-purpose flour – the base of the dough
- Unsweetened cocoa powder – use natural cocoa for the best texture
- Baking soda & salt – for lift and balance
- Milk – keeps the dough soft
- Chocolate chips – dark or semi-sweet
- Caramel candies – Rolos work best, but soft caramels also work
- Flaky sea salt – for sprinkling on top
Step-by-Step Instructions
- Make the Dough:
Cream butter, granulated sugar, and brown sugar together until light and fluffy. Add egg and vanilla, then mix in the dry ingredients (flour, cocoa powder, baking soda, salt). Stir in milk and chocolate chips. The dough will be thick and sticky—cover and chill for at least 3 hours or overnight. - Stuff with Caramel:
Roll 2 tablespoons of dough into two balls. Flatten one ball slightly, place a caramel candy in the center, then cover with the second ball of dough. Seal the edges so the caramel is completely hidden. - Bake:
Arrange on a lined baking sheet, sprinkle lightly with sea salt, and bake at 350°F (177°C) for 12–13 minutes. The cookies should look set around the edges but soft in the center. - Cool & Enjoy:
Let cool for a few minutes before transferring to a rack. Enjoy warm for the ultimate caramel pull moment!
Tips for Success
- Chill the dough – This is essential for handling sticky dough and preventing the cookies from overspreading.
- Seal the edges well – Make sure the caramel is fully covered so it doesn’t leak out while baking.
- Press extra chocolate chips on top – For bakery-style looks, add a few chocolate chips to the tops while they’re warm.
- Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Variations
- Swap Rolos with homemade soft caramels or Kraft caramels.
- Add chopped pecans or walnuts for crunch.
- Use espresso powder in the dough to deepen the chocolate flavor.
Salted Caramel Dark Chocolate Cookies Recipe
Prep Time: 3 hrs 25 mins
Cook Time: 12 mins
Total Time: 3 hrs 45 mins
Yield: 18 cookies
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ⅔ cup (55g) unsweetened cocoa powder
- 1 tsp baking soda
- ⅛ tsp salt
- 2 Tbsp milk
- 1 ½ cups (270g) dark or semi-sweet chocolate chips
- 18 Rolos or soft caramels
- Flaky sea salt, for sprinkling
Instructions
- In a mixing bowl, beat butter and both sugars until light and fluffy (about 3 minutes). Add egg and vanilla, mixing until smooth.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Slowly mix into wet ingredients. Add milk, then stir in chocolate chips.
- Cover dough and chill for at least 3 hours (overnight preferred).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, divide in half, and shape around a caramel candy. Seal edges and roll into a ball. Repeat.
- Place on baking sheet, sprinkle with sea salt, and bake 12–13 minutes until edges look set.
- Cool 5 minutes before transferring to a wire rack.
✨ These Salted Caramel Dark Chocolate Cookies are rich, gooey, and downright irresistible. Perfect for holidays, parties, or anytime your sweet tooth calls for something special.