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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with fudgy centers: cocoa cookie dough is wrapped around one soft caramel candy and baked until edges set, then finished with flaky sea salt. Expect chocolate chip puddles with a gooey caramel center in every 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: 250
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 lb 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 can (15 oz) 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, then line baking sheets with parchment (use a separate sheet pan for the batches).
Mix dry
  1. Whisk all-purpose flour, cocoa powder, baking soda, and salt until evenly combined and no streaks remain.
Cream butter and sugars
  1. Beat softened unsalted butter with brown sugar and granulated sugar until very light and fluffy, then beat in the eggs and vanilla extract until smooth.
Form cookie dough
  1. Fold the flour mixture into the butter mixture just until no dry flour remains, then fold in the dark chocolate chips.
Fill with caramel
  1. Scoop 2-tablespoon portions, flatten slightly, place one soft caramel candy in the center, and wrap dough around it to seal completely.
Shape
  1. Roll each filled portion into a ball and place on the baking sheet with space between cookies.
Bake
  1. Bake at 375F for 10-12 minutes, until edges are set while the caramel stays gooey in the center.
Salt and cool
  1. Sprinkle the cookies immediately with flaky sea salt, then cool for 8 minutes before eating.

Notes

For clean caramel centers, seal the dough firmly around the soft caramel candy so it doesn’t leak during baking. Store cookies airtight at room temperature for up to 3 days; refrigerate up to 5 days (bring to room temperature before serving). Freezing works well for baked cookies: freeze up to 2 months and thaw overnight. For a dairy-free swap, use a 1:1 plant-based butter stick and choose dairy-free chocolate chips and caramel candies.