These dark chocolate caramel cookies are rich, fudgy, and filled with gooey caramel. Exceptionally soft, they deliver deep chocolate flavor balanced by sweet, salted caramel. Surprisingly easy to make, they look and taste like a gourmet treat.
This post was updated August 19, 2024. The original recipe used caramel bits. The updated method stuffs each cookie with a caramel so you get more ooey, gooey filling in every bite.
If you want a decadent, bakery-style cookie, these dark chocolate caramel cookies are a perfect choice. They’re fudgy chocolate cookies stuffed with individual caramels and finished with a sprinkle of sea salt. Each bite yields a soft, chewy texture and a warm ribbon of salted caramel.
The interplay of intense chocolate, sweet caramel, and a touch of salt makes these cookies irresistible.
Making Dark Chocolate Caramel Cookies
The recipe is straightforward. Begin by preparing the chocolate cookie dough: cream the butter and sugars, add the egg and vanilla, then fold in the dry ingredients (flour, cocoa, baking soda, and salt). Finally, stir in the chocolate chips. Expect a thick dough.
Chill the dough for about 30 minutes so it’s easier to handle. After chilling, assemble the cookies by enclosing a caramel in each dough portion—this step is simple but a little messy.
- Scoop about 1 to 1.5 tablespoons of dough (a medium cookie scoop holding 1.5 tablespoons works well).
- Flatten the dough slightly and place one caramel in the center.
- Scoop a second portion of dough (about 1 tablespoon or half a scoop) and place it over the caramel.
- Pinch the edges closed so the caramel is completely enclosed, then roll the dough into a smooth ball.
Return the filled dough balls to the refrigerator for at least 1 hour, or up to 48 hours, to firm up.
When ready to bake, place the chilled dough balls on lined baking sheets and bake in a preheated 350°F (180°C) oven for about 10–12 minutes, or until the tops just look set. Sprinkle a few sea salt flakes on the warm cookies to enhance the flavor.
What Kind of Caramels To Use?
Soft caramels work best; you want a filling that will become pleasantly gooey when baked. Avoid loose caramel sauce, which will melt into the dough. Chocolate-covered caramels like Rolos can be used but will provide less caramel than uncoated soft caramels.
Baking Tips & Tricks
These cookies are easy to make, but the dough is intentionally thick and sticky. Keep these tips in mind:
- Use softened (not melted) butter. The texture and spread of the cookies depend on it.
- Measure flour carefully — too much flour makes cookies dry.
- Prefer Dutch-process cocoa for a deeper, darker chocolate taste. Natural cocoa works, but the color and intensity will be milder.
- It’s normal for the dough to be thick and slightly hard to mix when adding dry ingredients.
- Chill the dough 30 minutes before forming balls, then refrigerate assembled cookies at least 1 hour to prevent excessive spreading.
- A cookie scoop helps keep your hands cleaner and portions consistent.
- After baking, press a few extra chocolate chips on top and sprinkle sea salt for a bakery-style finish.
These cookies are soft, fudgy, and chewy with a delightful balance of rich chocolate, sweet caramel, and a hint of salt. They’re an elevated alternative to classic chocolate chip cookies and make a special treat for any occasion.
Dark Chocolate Caramel Cookies
Equipment
- Cookie sheets
Ingredients
- 1 1/4 cup all-purpose flour (156 grams)
- 1/2 cup cocoa powder (45 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melted
- 2/3 cup brown sugar (140 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips (about 90 grams), plus extra for dotting on top (optional)
- 16 soft salted caramels
- Sea salt, for sprinkling
Instructions
- Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Sift cocoa if lumpy. Set aside.
- Beat butter and both sugars in a large bowl until fluffy, about 2 minutes.
- Add the egg and vanilla, beating until combined.
- With mixer on low, add the dry ingredients in halves, mixing until incorporated. The dough will be thick.
- Stir in the chocolate chips. Cover and chill the dough in the fridge for 30 minutes up to 48 hours.
- When ready to assemble, let chilled dough sit 10 minutes if very cold. Scoop about 1–1.5 tablespoons of dough, flatten, and place one caramel in the center. Top with another portion of dough, pinch edges to seal, and roll into a ball. Repeat.
- Place dough balls on a plate, cover, and refrigerate at least 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets and space cookies about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, until tops look just set. Remove from oven, press a few extra chips on top and sprinkle sea salt. Cool on baking sheet 10 minutes before transferring to a wire rack to finish cooling.
Notes
- Caramels: Use soft caramels that become gooey when warmed. Avoid loose caramel sauce. Chocolate-covered caramels work but yield less filling.
- Make Ahead: Dough keeps in the fridge up to 48 hours. To freeze, assemble filled dough balls, freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, adding about 1 minute to baking time.
- Nutrition: Values are estimates per cookie assuming 16 equal cookies.