Caramel Salted Chocolate Cookies

Soft, rich, and irresistibly gooey, these caramel-filled chocolate cookies are the perfect mix of sweet and salty. Chocolate lovers will adore the fudgy texture, while the melty caramel center makes every bite unforgettable.

Why You’ll Love This Recipe

• Soft, fudgy cookies with gooey caramel centers
• Easy to make with simple pantry ingredients
• Perfect balance of sweetness and a hint of salt
• Great for parties, holidays, or gifting
• Freezer-friendly dough

Ingredients

For the Cookies

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp milk (optional, if dough is too thick)

Filling & Topping

• 12 soft caramel candies (or caramel squares)
• ½ cup chocolate chips (optional)
• Flaky sea salt for topping

Instructions

1. Prep the Dough

• In a bowl, whisk flour, cocoa powder, baking soda, and salt.
• In another bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
• Add egg and vanilla; mix until smooth.
• Add dry ingredients to wet ingredients. Mix until a thick dough forms.
• If the dough feels crumbly, mix in 1 tablespoon of milk.
• Chill dough for 20–30 minutes.

2. Shape the Cookies

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
• Scoop 1–2 tablespoons of dough, flatten slightly, and place a caramel candy inside.
• Wrap dough around the caramel completely and roll into a ball.
• Place on the baking sheet, leaving space for spreading.

3. Bake

• Bake for 10–12 minutes, until edges are set but centers look slightly soft.
• Immediately sprinkle flaky sea salt on top.
• Let cookies cool on the pan for 10 minutes (caramel needs time to set).

4. Serve

Enjoy warm for a gooey center or fully cooled for a chewy, fudgy texture!

You Must Know

• Always cover the caramel fully with dough — exposed caramel may leak during baking.
• Slight underbaking gives the BEST fudgy texture.
• Cooling on the tray helps the caramel firm up slightly.

Pro Tips

• Add chocolate chips for extra richness.
• Stuff with mini chocolate bars instead of caramel for fun variations.
• Chill dough longer for thicker, puffier cookies.
• Add a bit more brown sugar for chewier cookies.

Ingredient Substitutions

• Butter: Use margarine or plant-based butter if needed.
• Caramel: Soft caramels, Rolos, or thick caramel fudge pieces work well.
• Flour: Use gluten-free 1:1 flour if needed.
• Cocoa powder: Dutch-processed for deeper flavor.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream
• Pair with hot cocoa or cold milk
• Great for cookie boxes, bake sales, or dessert platters

Storage Tips

• Store in an airtight container for 3–4 days.
• Refrigerate up to 1 week.
• Freeze baked cookies or unbaked dough balls for 2 months.

Frequently Asked Questions

→ Why do my cookies spread too much?
Butter may be too soft — chill the dough longer.

→ Can I freeze the cookie dough?
Yes! Freeze stuffed dough balls and bake from frozen. Add 1–2 extra minutes.

→ Can I use homemade caramel?
Yes, as long as it’s firm enough to handle.

→ Why did my caramel leak out?
It wasn’t fully sealed — pinch dough tightly around the caramel.

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