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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with a fudgy chocolate base, gooey caramel centers, and chocolate chip pockets. Baked until the edges set and finished with flaky sea salt for a sweet-salty bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
Chocolate and filling
  • 1.5 cup dark chocolate chips
  • 20 soft caramel candies (one per cookie, unwrapped)
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment to prevent sticking.
  2. Whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
Make the dough
  1. Beat unsalted butter, brown sugar, and granulated sugar until very light and fluffy.
  2. Beat in the eggs and vanilla extract until the mixture looks smooth and cohesive.
  3. Fold in the flour mixture until no dry streaks remain.
  4. Fold in the dark chocolate chips to distribute them through the dough.
Fill and shape
  1. Scoop 2-tablespoon portions, flatten slightly, place a caramel candy in the center, and wrap the dough around it to seal.
  2. Roll each filled portion into a ball and place on the baking sheet, spacing them evenly.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges are set while the caramel stays gooey inside.
  2. Sprinkle flaky sea salt immediately after baking.
  3. Cool on the baking sheet for 8 minutes before eating so the center can slightly thicken.

Notes

For the gooey caramel center, keep the oven at a steady 375F and don’t overbake past 12 minutes. Store cookies airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter stick and check chocolate chip label for dairy-free.