Chocolate and caramel makes for the perfect combo in these incredible dark chocolate caramel cookies. They’re rich, fudgy, extra chocolatey, filled with caramel baking bits and a touch of sea salt.
You can never have too many chocolate cookies – and today I’m sharing this easy recipe for dark chocolate caramel cookies. The chocolate flavor tastes like your favorite brownies, and the caramel bits add a delicious sweetness that balances perfectly with the rich chocolate and hint of saltiness.
The idea for these delicious morsels came the other week when I asked on my Instagram what Christmas recipes you guys wanted to see. One reader said that she wanted easy recipes for her holiday baking day. Sweet, salty, chocolate. Was what she said. I’m not sure if she meant everything together, or not – but it gave me the idea for making these chocolate caramel sea salt cookies. And I’ve been dreaming about them ever since.
The recipe is super easy too – my only “warning” is that the dough is very sticky and thick. But that’s how it’s supposed to be.
Here’s the key ingredients/tips for this recipe:
- Start with real butter. It should be soft, but not melted for this recipe.
- More brown sugar than white sugar keeps the cookies extra chewy
- Carefully measure your flour – too much and the cookies can get dry.
- We’re using dutch process cocoa for a richer chocolate flavor – that’s where the dark chocolate part comes from.
- I used caramel baking chips for these cookies. You can find them in your baking aisle. If you can’t find any – you could try caramel baking bits or butterscotch chips instead.
- Chill the dough for 30 minutes before forming it into balls. If you plan on making large cookies (3-4 tablespoons in size, I’d recommend chilling the dough for longer).
- Use a cookie scoop – otherwise your hands can get pretty sticky.
- After the cookies come out of the oven, place a few extra caramel chips on top of each cookie for the perfect bakery style look.
These chocolate caramel cookies are soft, fudgy, extra chewy, and have just about everything you could want in a cookie. The hint of sea salt balances out the rich chocolate and sweet caramel perfectly, and they’re just a little different than your regular chocolate chip cookies which makes them extra special.
Love chocolate & caramel? Try these other favorites:
These dark chocolate caramel cookies are fudgy, soft and have the perfect flavor combo of rich chocolate and salted caramel. Perfect for the holidays - or whenever you're looking for a delicious cookie recipe.
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 oz dark chocolate* melted & cooled
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup caramel chips divided
- sea salt
In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
Beat in the vanilla extract and melted chocolate. Once fully combined, mix in the egg.
In a separate bowl whisk together the flour, cocoa, baking soda & salt.
With the mixer on low speed, mix the dry ingredients into the butter mixture about 1/2 at a time.
Turn off the mixer and stir in 3/4 cup caramel chips.
Put the bowl in the fridge for about 30 minutes.
When ready to bake, preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper.
Using a cookie scoop, form the dough into balls about 1 tablespoon in size and roll between your palms. If the dough is too hard to work with, let it warm up to room temperature for 10 minutes.
Place the cookies 2 inches apart on the lined sheets and bake for 8-10 minutes or until the tops look just set.
Remove from the oven and add a few extra chips on top of each cookie along with a light sprinkle of sea salt.
*Use 50-70% dark chocolate, or semi-sweet chocolate for a less rich flavor.
**Make ahead tips:
Cookie dough can be kept for up to 48 hours in the fridge. Make the dough up to step 5, cover the bowl and place in the fridge. When ready to bake, let the dough warm up for 15 minutes at room temperature then continue through steps 6.
To freeze the cookie dough, make the dough through step 5. Then form into balls. Place the balls in a ziploc freezer bag, seal tightly, and freeze for up to 3 months. Bake the cookies from frozen - it'll likely take 1 minute longer.