These Salted Caramel Chocolate Cookies are a dreamy blend of rich, gooey caramel and decadent chocolate, all wrapped in a soft, chewy cookie. With just 15 minutes of prep and 8 minutes of baking, you’ll have a batch of irresistible treats ready to enjoy in no time. The contrast of sweet and salty flavors, paired with the melt-in-your-mouth texture, makes every bite a delightful experience.
Perfectly balanced with a hint of sea salt, these cookies are a crowd-pleaser for any occasion. The warm, buttery aroma as they bake will fill your kitchen, and the 10-minute cooling time is just enough to let the caramel set for that perfect pull-apart moment. Indulge in a treat that’s as easy to make as it is impossible to resist!
What You’ll Need for Salted Caramel Chocolate Cookies
- 11 ounces Kraft Caramels (1 bag, about 36 caramels, divided)
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons heavy whipping cream (or substitute with milk for a lighter option)
- 1 Tablespoon sea salt (for topping)
How to Make Salted Caramel Chocolate Cookies
- Preheat your oven to 350°F (175°C).
- Prepare the caramels: Count out 25 caramels for the drizzle and set aside. Remove the plastic wrap from the remaining caramels and cut them into small pieces.
- Make the cookie dough: In a mixing bowl, cream together the softened butter, brown sugar, and sugar until smooth. Add the eggs and vanilla extract, and beat until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Fold in the chocolate chips and the chopped caramels.
- Shape the cookies: Drop tablespoon-sized portions of dough onto a greased baking sheet or one lined with a silicone mat.
- Bake: Place in the oven and bake for 8-10 minutes. Be careful not to overbake—the cookies should be soft in the center.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- Make the caramel drizzle: While the cookies cool, combine the reserved 25 caramels and heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the caramels melt and the mixture is smooth (5-10 minutes).
- Finish the cookies: Drizzle the cooled cookies with the melted caramel and sprinkle lightly with sea salt before the caramel sets.
Caramel Drizzle Perfection: Tips for the Perfect Topping
For a smooth and glossy caramel drizzle, make sure to stir the caramels and heavy cream constantly over medium heat. If the mixture feels too thick, add an extra teaspoon of heavy cream to achieve the desired consistency. Drizzle the caramel over the cookies while it’s still warm, but not piping hot, to avoid melting the chocolate chips. A squeeze bottle or a small piping bag can help you create beautiful, even lines!
Storage Secrets: Keeping Your Cookies Fresh
Store your Salted Caramel Chocolate Cookies in an airtight container at room temperature for up to 5 days. To prevent the caramel drizzle from sticking to other cookies, place a sheet of parchment paper between layers. For longer storage, freeze the cookies (without the drizzle) in a freezer-safe bag for up to 2 months. Thaw at room temperature and add fresh caramel drizzle before serving.
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip cutting the caramels and use pre-wrapped caramel bits instead. You can also prepare the cookie dough ahead of time and refrigerate it for up to 24 hours—just let it sit at room temperature for 10 minutes before scooping and baking. For an even quicker drizzle, melt store-bought caramel sauce and thin it with a splash of heavy cream.
Recipe Variations: Mix It Up!
Try swapping the semi-sweet chocolate chips for dark chocolate or white chocolate for a different flavor profile. For a nutty twist, fold in ½ cup of chopped pecans or walnuts. If you’re feeling adventurous, add a pinch of cinnamon or espresso powder to the dry ingredients for a warm, spiced undertone. These cookies are versatile, so don’t be afraid to get creative!
Equipment Tips: Tools to Make Baking Easier
A silicone baking mat or parchment paper is a must for easy cookie removal and cleanup. Use a cookie scoop to ensure evenly sized cookies that bake uniformly. A small saucepan with a heavy bottom is ideal for melting the caramel drizzle, as it distributes heat evenly and prevents burning. And don’t forget a wire rack for cooling—it helps the cookies set perfectly!
Salted Caramel Chocolate Cookies
Ingredients
- 11 ounces Kraft Caramels, 1 bag (about 36 caramels in the bag), divided
- 1 cup unsalted butter, (2 sticks), softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder
- 1 cup semi sweet chocolate chips
- 2 Tablespoons heavy whipping cream
- 1 Tablespoon sea salt, for topping
Instructions
- Preheat oven to 350 ℉.
- Count out 25 caramels for the drizzle to go on top of cookies, set aside.
- Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
- In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
- Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
- Bake for 8-10 minutes (be careful not to overbake them).
- Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
- While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
- Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
- Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.