Introduction to the Recipe
If you’re in the mood for a next-level cookie experience, the Salted Caramel Chocolate Cookie is your answer. It’s the perfect storm of bold flavors: bittersweet chocolate, buttery dough, and ribbons of golden salted caramel. Think bakery-style cookie meets lava cake, with a gooey center and melty chocolate throughout. It’s rich, decadent, and a guaranteed crowd-pleaser.
The beauty of this cookie lies in the balance. The dark chocolate cuts through the sweetness. The salted caramel adds depth and gooey texture. And the sea salt on top (optional, but highly recommended) gives it that final pop that keeps you going back for more. Whether you’re baking for a holiday party, a cozy night in, or just need something amazing to pair with coffee, this cookie always delivers.
You don’t need any fancy tools, just high-quality chocolate, a thick caramel sauce, and a solid dough base. These cookies spread beautifully, have crisp edges, and stay chewy in the center for days (if they last that long).
Craving more caramel desserts? Try these caramel-stuffed brownies or learn how to make your own salted caramel sauce at home.
Basic Recipe: Ingredients and Instructions
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Salted Caramel Chocolate Cookie
Description
Salted Caramel Chocolate Cookie is the ultimate indulgence—gooey, chocolatey, and swirled with rich caramel in every bite.
Ingredients
- 10 tablespoons unsalted butter
- 7 tablespoons granulated sugar (94g)
- 6 ½ tablespoons dark brown sugar (83g)
- 1 egg
- ½ teaspoon vanilla extract
- 18 tablespoons all-purpose flour (177g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoons dark chocolate (60–70%; 45g), chopped
- 8 tablespoons semi-sweet chocolate chips (90g)
- 3 tablespoons salted caramel sauce (plus more for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the butter and let it cool slightly.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until combined and smooth.
- Beat in the egg and vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped dark chocolate and chocolate chips.
- Add the salted caramel sauce by drizzling it over the dough and lightly folding it in—don’t fully mix. You want caramel streaks, not uniform dough.
- Scoop cookie dough balls (about 2 tablespoons each) onto the prepared baking sheets. Leave space for spreading.
- Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack. Optional: drizzle with more caramel and sprinkle with sea salt before serving.
Notes
Don’t overbake — they’ll continue cooking as they cool.
Use a thick, room-temperature caramel sauce that won’t completely melt into the dough.
Let the dough rest in the fridge for 20–30 minutes if it’s too soft or sticky.
Keywords: Salted Caramel Chocolate Cookie
Advanced Techniques
1. Brown the Butter for Deeper Flavor
Take a few extra minutes to brown your butter before mixing. It intensifies the nuttiness and adds a toffee-like depth that pairs beautifully with the caramel. Just melt the butter over medium heat, stirring until golden brown and aromatic, then cool before using.
2. Use Multiple Chocolate Textures
Combine chopped chocolate chunks and chocolate chips for varied texture. Chopped bars give those dreamy melted pools, while chips hold their shape and create pockets of sweetness. Use at least 60% dark chocolate for richness.
3. Add a Caramel Core
Want molten caramel inside? Scoop a small dough ball, flatten it, place ½ teaspoon caramel in the center, and seal with another piece of dough. Bake as usual. It takes these cookies to another level and makes each bite extra indulgent.
4. Sprinkle with Flaky Sea Salt
Right after baking, while the cookies are still warm, sprinkle each one with flaky sea salt (like Maldon). It balances the sweetness and amplifies both the caramel and chocolate flavors.
5. Chill the Dough Overnight
If you have the time, chill the dough overnight. It allows the flour to fully hydrate and the flavors to deepen. The result? Thicker cookies with more complex flavor and better structure.
Storage, Shelf Life, and Maintenance Tips
1. Store at Room Temperature
Keep cookies in an airtight container for up to 5 days. Store with a slice of bread to maintain moisture and chewiness.
2. Freeze the Dough
Portion dough into balls and freeze on a tray. Once solid, transfer to a ziplock bag. Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time.
3. Freeze Baked Cookies
Cool completely, then freeze in layers between parchment paper. Reheat in a 300°F oven for 5–6 minutes or microwave for 10 seconds to refresh.
4. Avoid Storing in the Fridge
Refrigerating baked cookies tends to dry them out. Stick to room temp for short-term or the freezer for longer storage.
5. Drizzle Caramel Just Before Serving
If topping with extra caramel, do it just before serving to avoid soggy tops or sticky containers.
Dietary Adaptations and Substitutions
1. Make It Gluten-Free
Use a 1:1 gluten-free flour blend that contains xanthan gum. Brands like Cup4Cup or King Arthur’s Measure for Measure work great with minimal texture change.
2. Dairy-Free Swap
Use plant-based butter and dairy-free chocolate. Make sure your caramel is dairy-free too — or use a coconut milk-based alternative.
3. Egg-Free Version
Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). Let it sit 5 minutes before adding. Texture will be slightly more cakey but still rich.
4. Low Sugar Adaptation
Use coconut sugar or a sugar substitute like Lakanto for the brown sugar portion. Choose low-sugar chocolate chips to reduce the sweetness while maintaining flavor.
5. Nut Butter Boost
Add 2 tablespoons of almond or peanut butter to the dough for added richness. It plays nicely with the chocolate and adds a nutty undertone without overpowering.
FAQs About the Recipe
1. Why are my cookies spreading too much?
If your dough is too warm or the caramel is too loose, cookies can overspread. Chill the dough before baking and use thick caramel to help hold their shape.
2. Can I double the recipe?
Yes — this recipe doubles beautifully. You can also make a larger batch and freeze half of the dough for later.
3. What kind of caramel works best?
Use thick, high-quality caramel sauce. Avoid the thin, pourable types — they’ll melt too much and disappear during baking. Homemade or jarred “dulce de leche” styles work great.
4. Can I make these smaller or larger?
Absolutely. For smaller cookies, use 1 tablespoon of dough and reduce baking time to 8–9 minutes. For jumbo bakery-style, use 3 tablespoons and increase bake time to 13–15 minutes.
5. Why do my cookies come out dry?
Overbaking is the likely cause. Pull the cookies when the edges are set but the centers still look soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Conclusion & Final Thoughts
The Salted Caramel Chocolate Cookie is everything you want in a dessert — rich, buttery, chocolate-packed, and laced with gooey salted caramel. It’s a bakery-worthy treat that’s surprisingly easy to make in your own kitchen, with just the right balance of sweet and salty in every bite.
Whether you’re baking for a party, prepping freezer treats, or indulging in a weeknight bake, this cookie always delivers. It looks impressive, tastes even better, and can be easily customized to fit any craving or dietary need. With a few smart tricks like browned butter, flaky salt, or caramel cores, you can elevate this cookie from great to unforgettable.
Once you try it, this recipe is bound to become part of your rotation. It satisfies serious chocolate lovers, caramel fans, and anyone who appreciates a warm, chewy, indulgent cookie. Don’t be surprised if it disappears fast — it’s just that good.