Salted Caramel Chocolate Cookies
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 26 mins
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Servings
24 cookies
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Calories
138 kcal
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Course
Baked Goods
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Cuisine
American
Salted Caramel Chocolate Cookies
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If you love sweet and salty treats, you'll love these Salted Caramel Cookies! Sprinkled with a touch of sea salt and speckled with chocolate morsels, these decadent chocolate cookies are as close to perfect as it gets.
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Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 bags dark chocolate chips 11 ounce each
- 24 Rolos or caramels
- 1 teaspoon sea salt flakes
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Instructions
- In a large mixing bowl, beat butter with brown sugar and blend until combined. Add eggs and vanilla extract until well blended, scraping down the sides of the bowl as necessary.
- Add flour, cocoa powder, baking soda, and kosher salt to the butter mixture, just until blended. Stir (NOT BEAT) in the chocolate chips.
- Chill dough for one hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- Using a 1 Tbsp cookie scoop, roll cookie dough in hands. Stick a rolo or caramel on top and add second ball of dough over the caramel, making sure it's sealed and no part of the caramel is showing.
- Place on cookie sheet and repeat with remaining dough. Sprinkle with sea salt before baking.
- Bake for 11-13 minutes, cookies will be soft. Allow to cool for 5 minutes on the pan, then remove to wire rack to cool completely.
- Store in airtight container at room temperature. ENJOY.
Notes
- DO NOT OVERBAKE! The cookies will look a little underdone when you first pull them out of the oven. They'll continue finishing to bake on the cookie sheet as they cool, giving them that wonderfully chewy texture.
- Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
- Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
- Substitutions- I choose dark chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Semi-sweet chips would also work great in this recipe.
- Salt- if sprinkling with salt, choose a coarse salt or a "flaky" salt. Do not use table salt.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cookie
Calories
138kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Cholesterol
25mg
(8%)
Sodium
119mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 119mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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