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Dark chocolate caramel cookies are soft, fudgy & filled with caramel chips.
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Dark Chocolate Caramel Cookies

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. 
Course Dessert
Cuisine American
Keyword Caramel, Chocolate Caramel Cookies
Prep Time 10 minutes
Cook Time 8 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 oz dark chocolate* melted & cooled
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup caramel chips divided
  • sea salt

Instructions

  • 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 ½ at a time. 
  • Turn off the mixer and stir in ¾ 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. 

Notes

*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.