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. 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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Salted Caramel Dark Chocolate Cookies

Yield: 16-18 cookies

Print Recipe

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

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 2/3 cup (58g) 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.

 

 

So you like dark chocolate, huh? Well you’ve come to the right place…

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Dark Chocolate Almond Butter Cookies

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!

 

See more chocolate recipes.

See more caramel recipes.

See more cookie recipes.

Salted Caramel Dark Chocolate Cookies

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.

   

347 Responses to “Salted Caramel Dark Chocolate Cookies.”

  1. #
    161
    Laurenposted June 7, 2015 at 6:20 am

    Hi, I made this recipe from your cookbook and really LOVED it. The cookies turned  out so perfectly, crispy on the outside and chewy on the inside. Thank you for the recipe!
    I posted pictures of the result on my blog : mysugarsnap.blogspot.com!

    Reply

  2. #
    162
    KorIposted June 28, 2015 at 5:50 pm

    Is it possible to MAKe these cookies…let them cool completely…then freeze and thaw a few days later for eating? 

    Reply

    • Sallyreplied on June 28th, 2015 at 5:56 pm

      Definitely!

      Reply

  3. #
    163
    P.Cposted September 7, 2015 at 3:39 am

    Hi Sally,
    I made these cookies like 10 times BUT! they turn out cakey every time. I mean they crack and crumble very easily (unlike your chocolate chip cookie recipes, and yes I tried them too!). Your chocolate chip cookies turn out nicely and hold the shape very well if you know what I mean.

    I cream the butter and sugar with spatula so there’s no whipping process to add air and make the cookie brittle. Also, I mix in egg with low speed. Please correct this if I misunderstood.

    Please kindly suggest what I’ve done wrong and how to fix that. I prefer the texture of the chocolate chip cookies but the taste is this recipe is heaven too 🙂

    Thank you xx

    Reply

    • Sallyreplied on September 7th, 2015 at 7:15 am

      Cakey cookies usually means there is a higher ratio of flour to fat– are you over measuring the flour at all? Make sure you are spooning and leveling it. I never cream the butter and sugar by hand; always a mixer. I’d try that since the recipe calls for it and the cookies are never cakey using the directed method. You can also try adding 2 Tbsp more butter as well.

      Reply

      • P.Creplied on September 14th, 2015 at 6:02 am

        Thank you for your advice. I tried again according to the additional 2 tbsp butter, the cookies look better but still crumbly. I measure all ingredients by weighing (including the 125 g flour).
        How about sticking to your recipe with an additional egg? I’m afraid the dough could be cakey though.

  4. #
    164
    Aprilposted September 25, 2015 at 2:37 am

    Hello. I was wondering if chopped chocolate would work instead of the chocolate chips? By the way, these look delicious, I swear I almost drooled all over my keyboard. That’s how good they look, especially to a chocolate addict such as myself.

    Reply

  5. #
    165
    Natalieposted October 27, 2015 at 9:15 pm

    Hello, love your cookbook and site first of all.
     Alright here we go I love caramel and dark chocolate so I have tried to make this cookie twice now out of your cook book my husband bought me last year. Sadly though they have not turned out as they should. I’m not sure if my oven is off or what exactly is up but they turn out flat and the caramel turns just chewy and in the very center almost completely in contact almost as if the caramel never melted. I’ve tried baking more and less and still no success :/ I can not figure out where I go wrong. I’m persistent though, I give up for awhile then keep coming back to this recipe to figure out what keeps going wrong. 

    Reply

    • Sallyreplied on October 28th, 2015 at 7:54 pm

      Natalie, which brand of caramels are you using? I recommend kraft chewy caramels. And don’t be afraid to add another Tablespoon or two of flour to the cookie dough. That will help prevent spreading. Hope this helps!

      Reply

    • Emilyreplied on December 21st, 2015 at 11:17 am

      Try Rolo’s they worked great.  

      Reply

  6. #
    166
    Megan Grimmposted December 5, 2015 at 3:06 pm

    Sally, 
    Two questions 1. Does this dough freeze well? 2. If I do freeze it should I freeze with the caramels inside or wait until I take them out to bake to add the caramels?

    Reply

    • Sallyreplied on December 6th, 2015 at 11:13 am

      Freezes well, yes! Up to 3 months. To ensure the caramel is nice and gooey, add the caramels after freezing and thawing the dough.

      Reply

  7. #
    167
    Jennaposted December 7, 2015 at 3:15 pm

    Can you double this recipe?

    Reply

    • Sallyreplied on December 7th, 2015 at 3:45 pm

      Yes you can.

      Reply

  8. #
    168
    Biancaposted December 8, 2015 at 3:23 pm

    Hi Sally, I just made these cookies, they are terrific!
    Last month I bought your book on line and I’ve tried many recipes so far, both from your book than from your blog (almond butter chocolate chip cookies and buttery blueberry streusel muffins are one of my favorites). Thank you!
    Bianca from Italy

    Reply

  9. #
    169
    Jenna Ryanposted December 17, 2015 at 11:36 am

    Can you refrigerate this dough overnight instead of 2 hours?

    Reply

    • Sallyreplied on December 17th, 2015 at 1:48 pm

      Yes. Let is sit at room temperature for 10-15 minutes to slightly soften up before rolling/scooping.

      Reply

  10. #
    170
    Christineposted December 19, 2015 at 11:08 am

    Hi Sally,

    Can these cookies be made ahead and frozen? They look great!

    Reply

    • Sallyreplied on December 20th, 2015 at 11:24 am

      Yes, absolutely! Thaw overnight in the refrigerator before serving.

      Reply

  11. #
    171
    Leahposted December 20, 2015 at 4:56 pm

    Hi Sally. Have you ever made these cookies with dark cocoa powder?

    Reply

    • Sallyreplied on December 20th, 2015 at 6:59 pm

      I have, yes! I’ve used Hershey’s Special Dark. They’re wonderful.

      Reply

    • Emilyreplied on December 21st, 2015 at 11:16 am

      I just made them with Special Dark cocoa power.  They were awesome

      Reply

  12. #
    172
    Emilyposted December 21, 2015 at 11:16 am

    These are the best cookies ever.  I used Hersheys special Dark cocoa powder.  Under baked a bit so they were soft and fudgy and gooy.    So glad I doubled the recipe.  

    I didn’t have parchment paper –too much baking the weekend before.  But a greased cookie sheet worked just fine. 

    This recipe is definitely a keeper

    Reply

  13. #
    173
    Aliciaposted December 23, 2015 at 10:03 am

    Sally,

    I made these last night, they were delicious! I made a double recipe and let the dough chill in the fridge over night. My only problem was the dough was soo sticky I had the worst time putting them together, I couldn’t roll them all. I just had to smoosh them together, so they look pretty lumpy/messy. I did the 4 tbls of milk before I chilled the dough like your recipe says (doubled it). Should I do less milk? more flour? Thanks!

    Reply

    • Sallyreplied on December 23rd, 2015 at 10:13 am

      More flour should help, Alicia. Happy holidays!

      Reply

  14. #
    174
    mihirposted December 25, 2015 at 5:11 am

    i made cookies from your recipe i loved it i live in INDIA but i am a fan of yours

    Reply

  15. #
    175
    Bransonposted December 26, 2015 at 11:33 pm

    Do you roll the cookie dough into a ball after you put the Rolo in the middle, or do you leave it as is? I rolled the dough after I put the Rolo in and I believe the Rolo moved to the bottom… It was a disaster… Haha!

    Reply

    • MELreplied on January 21st, 2016 at 1:06 pm

      I had the same issue! They tasted wonderful but they were a huge mess and I couldn’t even separate the cookies from the parchment paper to put them on the cooling rack. Can you offer advice?

      Reply

  16. #
    176
    Apoorvaposted February 16, 2016 at 8:27 am

    Hi.. Avid fan and follower of yours from India ! I’m a doctor who has now become part time home baker thanks to you! 
    I want to know if I can substitute the egg in this with flaxseed powder and water mixture ?
    I have guests coming over who don’t eat eggs and wanted to make these cookies for them .
    Thanks!! 

    Reply

  17. #
    177
    Lilyposted February 19, 2016 at 9:35 pm

    Hi Sally, 
    They don’t sell any chocolate coated caramel where I live could I use a caramel sauce instead? 

    Reply

    • Sallyreplied on February 21st, 2016 at 6:24 am

      Caramel sauce is a no because it is too liquid-y. How about any caramel candies? I also have a caramel candy recipe (make them from scratch!) in my new cookbook, Sally’s Candy Addiction. They work in this cookie!

      Reply

  18. #
    178
    Tinaposted March 17, 2016 at 2:21 am

    Sally I made these but made a few with mini reeses. Chocolate overload and I ate all the reeses ones

    Reply

  19. #
    179
    Lindaposted June 15, 2016 at 1:25 pm

    Hi Sally!
    I just made these and my appartment smells AMAZING!!
    I have a question though. My cookies turned out kind of flat. Dont get me wrong, they still blew my mind! They still taste amazing, but they aren’t quite as pretty as your cookies 😛 (and I’m a sucker for a pretty cookie).
    I followed your recipe, weighing al my ingredients. And i chilled the dough overnight, so that couldn’t be it. The only thing I changed was I only put in 1 tbsp of milk, because I felt the dough was already kind of sticky.
    Do you have any suggestions for the next time? More flour or maybe omit the milk all together?
    Have a great day!!
    Linda

    Reply

    • Sallyreplied on June 15th, 2016 at 2:26 pm

      Hi Linda! So sorry you’re running into flat cookies with this recipe! BUT, I’m glad you still love their taste. I would add 3 extra Tablespoons of flour and omit the milk completely. This will help. Great job with the chilling. Never want to skip that!

      Reply

      • Lindareplied on June 15th, 2016 at 2:56 pm

        Thanks for the quick reply! I will make those changes the next time I make them. I will let you know how they turn out!

  20. #
    180
    Marleneposted June 20, 2016 at 7:26 pm

    I made these again, Sally, this time for my daughter’s baby shower. I remembered that she had loved them at her engagement party. For the first time I bought Rolos, instead of using Kraft’s caramel bits. I got more cookies, as I made them as small as I could while still enclosing the Rolo. They were still quiet large! And of the five desserts I made, they disappeared first and were what people wanted to take home. I had to quickly grab two and stash them for myself!

    Reply

    • Sallyreplied on June 20th, 2016 at 7:46 pm

      This all makes me so happy! From engagement party to baby shower 🙂

      Reply

  21. #
    181
    Melindaposted September 15, 2016 at 12:52 pm

    Outrageously delicious!

    Reply

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