Craving something that’s the perfect balance of sweet and salty? These Salted Caramel Chocolate Cookies are your new go-to treat! Picture a soft, chewy cookie with pockets of gooey caramel, melty chocolate chunks, and just the right sprinkle of sea salt on top for that irresistible sweet-salty combo. Whether you’re baking for a special occasion or just because, these cookies are sure to wow everyone who takes a bite.
Why You’ll Love This Recipe?
- Soft and chewy texture with pockets of gooey caramel and rich chocolate
- A delicate balance of sweet and salty, thanks to the caramel and sea salt
- A gourmet cookie that’s surprisingly easy to make
- Perfect for gifting or enjoying with a warm cup of coffee
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk, depending on your preference)
- 1/2 cup caramel bits or soft caramel candies, chopped
For the topping:
- Sea salt flakes (for sprinkling on top)
Full list of ingredients with measurements below!
Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—this should take about 3-4 minutes using an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
Add the Good Stuff
Gently fold in the chocolate chips and caramel bits (or chopped caramel candies) into the dough. These will melt into delicious pockets of gooey caramel and chocolate in every bite.
Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets. Don’t worry if they seem a little thick, as these cookies will spread just the right amount while baking.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are golden brown, but the center is still soft. The cookies will continue to cook slightly on the baking sheet once you take them out, so avoid overbaking them.
Add the Finishing Touch
While the cookies are still warm, lightly sprinkle a pinch of sea salt flakes on top of each one. This gives them that signature salty-sweet flavor that makes them truly irresistible.
Let Cool and Serve
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely. Serve and enjoy the perfect bite of sweet, salty, chocolatey goodness!
Expert Tips and Tricks
- For an extra gooey caramel center, make sure your caramel bits are soft and not too firm. You can even use a soft caramel candy if you prefer!
- If you’re using caramel candies, chop them into small pieces so they melt nicely inside the cookie.
- Don’t skip the sea salt! It enhances the flavors and adds a sophisticated touch.
- If you prefer a more pronounced caramel flavor, you can substitute the caramel bits with dulce de leche or caramel sauce in the dough for even more richness.
Recipe Variations and Possible Substitutions
- For a nutty twist, add 1/2 cup of chopped pecans or walnuts into the cookie dough.
- If you prefer dark chocolate, feel free to use dark chocolate chips instead of semi-sweet or milk chocolate.
- Swap out the caramel bits for white chocolate chips for a different flavor combination.
- For a dairy-free option, use a dairy-free butter substitute and non-dairy chocolate chips.
Serving and Pairing Suggestions
These cookies are perfect on their own, but they also pair wonderfully with:
- A glass of cold milk (classic choice!)
- A warm cup of coffee or a latte
- A scoop of vanilla ice cream for an over-the-top dessert experience
- A hot cup of tea, especially chai or Earl Grey, for a cozy treat
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, making them the perfect snack for a few days! To extend their freshness, you can also freeze them in an airtight container for up to 3 months. When ready to enjoy, just pop them in the microwave for a few seconds to soften them up again.
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days. Just scoop and bake when you’re ready to enjoy!
Can I use store-bought caramel sauce instead of caramel bits?
You can, but be mindful that the sauce won’t create the same gooey caramel pockets. You may want to drizzle it on top after baking instead.
Why are my cookies spreading too much?
This can happen if the dough is too warm. Try chilling the dough for 30 minutes before baking to prevent excessive spreading.
Can I double the recipe?
Yes, you can easily double the recipe. Just be sure to adjust the baking sheets and space out the cookies properly.
Conclusion
These Salted Caramel Chocolate Cookies are the perfect balance of flavors and textures—chewy, gooey, and full of delicious chocolate and caramel. Whether you’re baking for a special occasion or just craving something sweet, these cookies will never disappoint. They’re the perfect gourmet treat that’s easy enough to whip up whenever you need a little indulgence!
Print
Decadent Salted Caramel Chocolate Cookies: A Gourmet Indulgence
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Gourmet
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Chocolate Cookies are the perfect blend of rich chocolate, creamy caramel, and a touch of sea salt. The soft, chewy texture combined with the sweet and salty flavor makes these cookies irresistibly delicious. A gourmet treat that’s sure to impress your friends and family!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup caramel bits or caramel cubes (unwrapped)
- 1 tsp sea salt flakes (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract, and mix until combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Chocolate and Caramel: Gently fold in the chocolate chips and caramel bits.
- Shape the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Add the Finishing Touch: Immediately after removing the cookies from the oven, sprinkle a small pinch of sea salt on top of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve with a glass of milk or enjoy on their own as a delightful treat
Notes
- If you can’t find caramel bits, you can chop up soft caramel candies into small pieces and use those instead.
- For extra indulgence, drizzle some melted chocolate over the cooled cookies.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Adjust the amount of sea salt to your taste—more for a stronger salty contrast!
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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