Salted Caramel Dark Chocolate Cookies.

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

When Nestlé Toll House approached me last month to be apart of their Dark Pinspirations SweepstakesI nearly fell off my chair! You see, today’s cookies were in a Nestle baking contest with some other great talent! If you like dark chocolate, you have to check out the other recipes in the contest.

Update: My cookies won the contest! Yep, the cookies you see here are worth $5,000 and won the Nestle Baking Contest. I can’t thank you all enough for voting!  So many readers took the time to “pin” or “like” these cookies on Pinterest. And many of you made them yourselves! They are definitely a loved cookie by all.

I call them my $5,000 cookies. ;)

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

Making them is so easy.

The chocolate cookie recipe is quite simple and standard. I use extra cocoa powder to make them even more fudgy. The more chocolate, the better. I stuff the cookies with chocolate coated caramel candies and Nestlé® Toll House® Dark Chocolate Morsels and top each of them with sea salt before throwing into the oven.

I love those Dark Chocolate Morsels and have been using them left and right in my recent recipes. I’ll link up to some dark chocolate recipes at the bottom of this post for you.

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

To make the chocolate cookies, start with some room temperature butter. Most of my cookie recipes call for room temperature butter. Sometimes this is inconvenient because I forget to set out the butter ahead of time! I have a trick for you. Be careful with it: in your mixing bowl, cut the stick of butter into 5 small pieces. Place the mixing bowl in the microwave for 5-10 quick seconds. You do not want to melt the butter at all, just soften it. In fact, start with 5 seconds to be sure. Cutting the butter into small pieces will allow them to warm up individually AND make the butter easier to mix.

Of course, putting the butter out on the counter 2 hours ahead of time is foolproof , but sometimes I can’t think ahead!

Beat the butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. This gets it nice and creamed. Add 1/2 cup of white sugar and 1/2 cup of dark brown sugar. The brown sugar does not have to be packed and you may use light brown sugar instead. I prefer dark brown sugar because it has a richer, more robust flavor than light brown.

Add 1 egg and 1 teaspoon of vanilla. Beat the mixture and scrape down the sides of your mixing bowl with a spatula as needed. The wet ingredients are ready, so set them aside. Moving onto the dry ingredients…

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

I like to sift the dry ingredients together. Unsweetened cocoa powder can be quite lumpy and you don’t want any dry pockets of it in your cookies, so sifting it with the flour, baking soda, and salt just makes it easier to incorporate into the dough.

Once your dry ingredients are thoroughly mixed, add them slowly to the wet ingredients. I like to take a measuring cup and add about 1/2 cup of dry ingredients at a time with the mixer running on low.  This allows the dry and wet to be mixed together easily and prevents a huge powdery explosion all over my kitchen!

Don’t forget the last two crucial ingredients. The cookie dough is quite thick, so you need *some* liquid to thin it out again. Use 2 Tablespoons of milk, no more! Any more will make your dough VERY sticky and unmanageable. Trust me, I’ve tried. After the milk is mixed in by hand, add the 1.5 cups of Nestlé® Toll House® Dark Chocolate Morsels. I like a lot of morsels in every bite.

Chill the dough for at least 1-2 hours. Two hours is preferred. This step is mandatory. The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step. I even chill mine for 4 hours when I have the time.

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

Now comes the fun part! Grab 18 chocolate coated caramel candies or regular soft caramel candies (I prefer to use Rolos). Take 2 Tablespoons of chilled dough and split in half. Roll each into a ball with your hands. Stick a caramel into 1 ball, sort of like a cradle. I have a picture of how I do this in this similar cookie recipe. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside.

Top the cookie with a sprinkle of sea salt. I love salty sweet cookies! Chocolate, caramel, and salt are a winning combination and taste remarkable in this thick, soft cookie recipe.

Now it’s time to bake. About 12-13 minutes in the oven. The chocolate cookies are rather large and they will appear undone and very soft when you remove them from the oven. That is OK, I promise. The cookies will continue to bake as they cool on the cookie sheet.

I always slightly underbake cookies so that they remain soft. These chocolate cookies keep beautifully, and even get even softer on day 2. And remained soft for 7 whole days. They only lasted that long because I forgot about one lonesome cookie in my cookie jar. ;)

Just wait until you try one fresh out of the oven!

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

Now let’s look at the selling points here:

  • Caramel oozing everywhere.
  • Melty dark chocolate.
  • Fudge brownie-like interior.
  • Sea salt on top to accentuate the sweetness.
  • Heavenly!

Thick cookies, chewy exterior, soft-baked consistency. All of my cookie requirements! I know you are going to love these chocolate cookies. And they are surprisingly easy to make.

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Salted Caramel Dark Chocolate Cookies

Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite!

Yield: 16-18 cookies

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (80g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels
  • 16-17 chocolate coated caramels, such as Rolos
  • coarse sea salt

Directions:

Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Makes 16-18 large cookies. Cookies stay fresh and soft in an airtight container up to 7 days.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

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This post is sponsored by Nestlé® Toll House® Dark Chocolate Morsels. Although this is a sponsored post and I have been compensated, the opinions expressed are my own and based upon my personal preference of the product.

   

252 Responses to “Salted Caramel Dark Chocolate Cookies.”

  1. #
    121
    Chrissyposted May 30, 2014 at 1:24 pm

    Just made these – awesome tasting cookies! Really great recipe. Dough is sticky even after refrigeration, but it works if you follow the instructions to roll into balls. Thank you!

    Reply

  2. #
    122
    Amandaposted June 1, 2014 at 1:26 pm

    Hey Sally, do you think this recipe would work well as a giant cookie cake too? Just wondering if I’d still need to chill the dough or not? I am pretty new to your blog but EVERY recipe, without fail has been foolproof! I’m referring everyone I know who eats my bakes, to where the recipes come from!

    Reply

    • Sallyreplied on June 1st, 2014 at 3:58 pm

      Hey Amanda! Yep, this recipe could definitely work as a cookie cake. No need to chill the dough, just press into the 9-inch pan with a spatula (it will be quite sticky). Around 25-28 minute bake time.

      Reply

      • Amandareplied on June 1st, 2014 at 4:09 pm

        Ace! Thanks Sally!

  3. #
    123
    Sparklesposted June 26, 2014 at 7:44 am

    I’ve made these cookies 3 times now and folks can’t get enough of them. Who doesn’t like dark chocolate and caramel? They’re a lot easier to put together than I originally thought, but they disappear even quicker!

    Reply

  4. #
    124
    Mavisposted July 23, 2014 at 2:26 am

    Hi Sally, I have a silly question to ask – does the caramel harden when the cookies have cooled down and are stored in cookie jars for a few days?

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:10 am

      Not really “harden” – like it won’t be crunchy. It just won’t be as melty and soft.

      Reply

      • Mavisreplied on July 23rd, 2014 at 9:52 am

        That’s good to know…shall try it out anyway. They really look yummy!

  5. #
    125
    Heatherposted August 14, 2014 at 7:30 pm

    Just made these and they are amazing!!! Thanks!! One question – does rolo caramel stay a bit softer than wrapped caramels once cooled? Once they cooled completely, the caramel is harder than I thought it’d be and almost comes out in one bite because it’s not stretchy at all anymore.

    Reply

    • Sallyreplied on August 15th, 2014 at 12:13 pm

      I find that the Rolo caramel inside the cookie usually stays soft for a few days.

      Reply

      • Heatherreplied on August 23rd, 2014 at 7:51 am

        Thanks! Friends are still talking about these a week later! Amazing!

  6. #
    126
    Alyssaposted August 26, 2014 at 7:22 pm

    Can I use diff caramel candies like Werther’s original?

    Reply

    • Sallyreplied on August 27th, 2014 at 7:55 am

      Those would be fine, though they may slightly ooze out of the bottom of the cookie. The chocolate coating on the rolls helps prevent any caramel from escaping. (Though sometimes it smell does!)

      Reply

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