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.

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!


  • 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


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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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.


309 Responses to “Salted Caramel Dark Chocolate Cookies.”

  1. #
    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!


  2. #
    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!


    • 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.


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

        Ace! Thanks Sally!

  3. #
    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!


  4. #
    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?


    • 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.


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

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

  5. #
    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.


    • 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.


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

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

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

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


    • 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!)


  7. #
    Rebecaposted August 28, 2014 at 5:30 am

    Hey sally!
    Im really obsessed with you and your blog. You are amazing. I live in spain and we dont have rolos here. (Yeah it sucks) what should i do to have caramel inside these cookies? Should i freeze caramel in small chuncks and stuff it in the cookies? And then will it melt in the oven?
    Thanks, just got your cookbook!
    Xoxo rebeca


  8. #
    Kellyposted September 9, 2014 at 10:15 am

    Hey Sally! Can I replace the dark chocolate morsels with normal chocolate chips? This recipe looks decadent I can’t wait to try it!!


    • Sallyreplied on September 9th, 2014 at 10:16 am

      That would be fine.


  9. #
    Amberposted September 9, 2014 at 4:08 pm

    Hi, Sally! Quick question! I made these and they were quite flat and had like a little Rolos lump in the middle that didn’t melt properly or anything. What could I have done wrong? I’m not the most experienced baker (just started trying different recipes about six months ago) so I don’t know how to alter recipes to achieve the desired results, which in this case would be making the cookies thicker and softer.


    • Amberreplied on September 9th, 2014 at 4:10 pm

      I should add my boyfriend still LOVED them and has asked I make them again for his birthday this week, I just want them to look pret


    • Sallyreplied on September 10th, 2014 at 10:22 am

      Hmm. It sounds like your cookies spread a little too much and were incredibly thin so that it why the caramels were lumps – is that so? Yu may try adding 1 Tablespoon of flour to the cookie dough and/or chill the cookie dough for longer OR you can chop up the caramels and mix them into the cookie dough before chilling and rolling into balls to bake.


  10. #
    Mazlinposted September 16, 2014 at 10:04 am

    Hi Sally.

    Made these weeks back and they were a great hit. I couldn’t find Rolos here in Singapore so I substitute with HERSHEY’S Kisses Milk Chocolate Filled With Caramel and I topped each cookie with Fleur de Sel. It was delish!!! A friend said best cookie ever. Yes I do agree this is the best cookie ever :)

    Thanks for sharing this recipe.


  11. #
    Christineposted September 16, 2014 at 2:31 pm

    Hi Sally,
    I made these twice and its been my all time favorite cookie! I also never liked a chocolate cookie before this. I have left out the extra chocolate chips and its still amazing! (Last night I had no milk, but it still turned out well despite that. They just cracked a bit more). Thanks so much for all your amazing recipes!!


  12. #
    Aprilposted September 16, 2014 at 10:41 pm

    Just put a batch in the oven–can’t wait to taste them. Thought I would add, if you keep your fingers wet with cool water while you handle the dough, it will make the whole process go infinitely smoother.


  13. #
    Bernadette Garciaposted September 26, 2014 at 6:51 am

    these salted caramel cookies are amazing, i made them with my three year old and we used the caramel mars limited addition, we froze them first to make them easier to cut and some of the chocolate coating came off so we had just the caramel in the center… absolutely amazing cookies!!! thankyou


  14. #
    Reneeposted October 8, 2014 at 4:42 pm

    I wonder if you have ever tried making these and freezing and preparing later? *Sorry if someone asked this prior – my search engine isn’t cooperating to let me search the comments*

    I want to bring these cookies to a Christmas cookie exhange I was planning to start getting ready now and preparing and freezing the dough balls individually on parchment and then placing them in freezer bags when frozen so they are ready to go in the oven. I will either thaw them a bit and then cook, or cook them from frozen and adding an extra minute or two of cooking time.

    Have you tried this for this particular recipe?


    • Sallyreplied on October 12th, 2014 at 8:08 pm

      Yep, I always freeze cookie dough. For this recipe, I suggest chilling the cookie dough as directed. Then, roll into balls, freeze on parchment, then once frozen place into freezer bags. They are good in the freezer for up to 2-3 months, which is perfect for your cookie exchange.


      • reneereplied on October 26th, 2014 at 4:55 pm

        Thank you. I’m in the process of making 4 batches of them over the next week. I’ll chill dough and then make balls as per recipe and freeze. Thanks Sally. And PS your recipe deserved that award! Amazing!

  15. #
    Anneposted October 19, 2014 at 9:41 pm

    hi Sally I’m new to your blog and totally addicted! Just want to try out this chocolate chocolate chip cookie – but my little son is not a fan of caramel – can I still make this cookie leaving out the stuffed caramel? Thanks a lot!


  16. #
    Lauren Carrollposted October 26, 2014 at 10:14 am

    Hi Sally!
    So nice meeting you yesterday at Williams and Sonoma. Read through your cookbook and cannot wait to try a lot of the recipes: this one in particular!!


    • Sallyreplied on October 26th, 2014 at 1:50 pm

      LOVED meeting you. You’re the best. And so are these cookies! xoxo


  17. #
    Jasonposted October 26, 2014 at 1:34 pm

    Is it possible to do this but instead of the rolo’s, use home-made caramel e.g.


    • Sallyreplied on October 26th, 2014 at 1:41 pm

      The caramel is much to liquid for stuffing into cookies.


      • Jasonreplied on October 26th, 2014 at 1:47 pm

        Wow, that was fast. OK, well, that’s what I had guessed. Is there a way to do the whole thing from scratch, or do you really need to use store-bought candy?

        Also, when baking these, I imagine the caramel is nice and gooey when they are warm. But if I make them and then eat them on day 2 for example, will the caramel be too chewy?

  18. #
    Marie-Èveposted October 31, 2014 at 12:35 pm

    Hi Sally!

    I bought your beautiful cookbook and just made these cookies: they are absolutely delicious AND beautiful! Congratulations for your blog and your cookbook, I love them!

    Greetings from Québec, Canada!
    Merci beaucoup!


  19. #
    Lisaposted November 2, 2014 at 8:11 pm

    Hello, thank you for such a great recipe. Can I leave the dough in the fridge for two days before baking? Thank you!


    • Sallyreplied on November 3rd, 2014 at 11:18 am

      Yes, the dough may be chilled up to 3-5 days. Covered tightly. Remove from the refrigerator and allow to sit at room temperature for at least 40 minutes before rolling.


  20. #
    ariadnaposted November 6, 2014 at 9:50 am

    Hey sally, i am a really big fan of your blog, im in looove with your cookie recipes, and im really excited to try this one, but, you think i could use caramels instead of the rolos? Because where i live we dont have those or anything similar, i adore, youre a sweet.


  21. #
    Joellaposted December 4, 2014 at 1:31 pm

    Hi Sally,

    I was wondering if there would be a problem if I doubled this recipe? Would the dough still turn out ok?


    • Sallyreplied on December 4th, 2014 at 3:33 pm

      Yep, you may absolutely double the recipe. It’s an easy one to double. Enjoy!


  22. #
    Stephposted December 21, 2014 at 7:32 am

    These are the greatest cookies. These are my go to when I want to impress people! The husband brought a few into work and they split each cookie into quarters so they could make them last longer!


  23. #
    Cheryleposted December 26, 2014 at 11:44 am

    These were by far the most popular cookie on my cookie tray this year. This was the second year I made them and I doubled the recipe because I remembered how delicious they were and that they were a big hit last year, too! This is definitely a “keeper”! Thanks for the great recipe!


  24. #
    Rebeccaposted December 30, 2014 at 4:31 pm

    I made these and they turned out so good, especially when warm. So tasty reheated in the microwave for a seconds.


  25. #
    Amyposted January 1, 2015 at 11:20 am

    These cookies were absolutely delicious! $5,000 might not cut how delicious. :) If only I had more Rolos®….


  26. #
    Jay Solowayposted January 13, 2015 at 8:39 am

    Excellent cookie…One of the best, if not THE best recipe ever! Actually, one of my friends called it (I hopre this is ok to say…”Better than sex”).
    Anyway…my only notes would be: : Wear latex or vinyl gloves to make the dough easier to work with and clean up. Also, when I make them, I first make 36, 1” balls. That way, I can be sure that I will have enough dough for 18 uniform cookies and if any are too small/big or there is leftover or not enough dough, I can adjust the size of all of the cookies. That also gives them time to return to room temperature which, for me, makes it easier to form. I also emphasize strongly to VERY lightly sprinkle each with the sea salt as a little goes a very long way. You don’t want to overpower the cookie.
    Thank you again for this recipe!


  27. #
    Allyson Rogersposted January 14, 2015 at 9:22 am

    Hey Sally, I am making some Chocolate Chip Cookie Cupcakes for a friend next weekend. He wants half a batch of them to be made with a dark chocolate cookie base with the regular cookie dough frosting. I was thinking of using this dough as the base and baking it in muffin tins. What do you think?


    • Sallyreplied on January 14th, 2015 at 5:01 pm

      Yum! Yes that would work. I am unsure of the exact bake time for the cookie cups though.


  28. #
    Axelleposted January 22, 2015 at 4:01 pm

    I ‘ve just made ​​the cookies.
    I have had the problem that the dough was very sticky and verry hard to make a ball of it.
    After much effort I did a little water on my hands and made a ball :)
    I wondered if this is normal? i chilld the dough 4 ours


  29. #
    Belindaposted January 29, 2015 at 11:53 am

    I love these cookies!! Dark chocolate, caramel and sea salt together can not go wrong! I have make them several times now and can’t wait to make them again and again!


  30. #
    Juliaposted February 2, 2015 at 3:33 pm

    Hey Sally! I made these yesterday and the cookies today were not completly crunchy but they were still hard. I left them in there for an extra 5 minutes. Should I not do that next time? And also would you know how many calories are in these per cookie?


    • Sallyreplied on February 2nd, 2015 at 8:41 pm

      Julia, it sounds like the cookies were overbaked. I suggest baking them for the recommended time. Feel free to use an online calculator to determine the nutrition information.


  31. #
    Abbyposted February 9, 2015 at 9:26 pm

    I just realized I ran out of parchment paper. Shocking since I usually keep a supply. Can I keep dough refrigerated over night and bake tomorrow? Or can I Grease pan or will they not stick?


    • Sallyreplied on February 10th, 2015 at 1:50 pm

      Greasing the pan is OK. The dough can be refrigerated overnight.


  32. #
    Mussyposted February 18, 2015 at 9:18 pm

    Hi Sally,
    Would any u coated caramel candy work? I would like to make these non dairy and the chocolate coated is dairy.


    • Sallyreplied on February 20th, 2015 at 2:39 pm

      I’ve tested with many different caramel candies and they pretty much all work just fine in these cookies.


  33. #
    Nozomiposted March 11, 2015 at 9:20 pm

    I made these today, with soymilk instead of milk. They’re so ridiculously rich and chocolatey! Thank you so much for inventing and sharing the recipe!


  34. #
    Samiposted March 21, 2015 at 8:55 pm

    I have made these cookies twice and they are absolutely delicious. I got so many compliments from my friends and family! these are definitely some of my favorite cookies and I will be making them again!


  35. #
    christinaposted April 21, 2015 at 7:27 pm

    Can you use dove chocolate covered caramels?


  36. #
    Deannaposted April 23, 2015 at 7:02 pm

    Can your salted caramel sauce be used instead of the rolos or would it be too runny?


    • Sallyreplied on April 24th, 2015 at 3:44 pm

      I fear it would be way too runny unfortunately.


  37. #
    Chelsea -NZposted May 9, 2015 at 5:51 am

    Hi sally!
    This weekend I have made 3 of your different cookies recipes- all just exchanging the flour to gluten free flour as I am coeliac and they were all such a hit no one could tell. Your recipes have inspired me to bake again being gluten free. I feel like everything I have made before I found your page was pathetic!!!! Your brilliant. Thanks so much! These cookies were to die for.


  38. #
    Chelsea -NZposted May 9, 2015 at 5:54 am

    Also sally how can I buy your cook book in nz?


    • Sallyreplied on May 9th, 2015 at 9:13 am

      Hi Chelsea! It should be available online and in stores wherever cookbooks are sold.


  39. #
    Alisonposted May 16, 2015 at 10:49 am

    i have your first cookbook and have been eying these Salted Caramel dark chocolate cookies in there for months. Finally made them a couple of weeks ago and they are DIVINE! Thank you so much from a fellow chocoholic :)


  40. #
    Elizabeth F.posted May 27, 2015 at 12:57 am

    As a self confessed people pleaser, I usually make other folks favorites.  Well I am recovered!  I love dark chocolate, love, love caramel, and will probably have some kind of disease related to over sea salt consumption!  I made these because they looked so darn delectable in your divine pictures and I needed a just me cookie.  My daughter is a chocoholic and said “mom, don’t put the sea salt on next time they will taste better”.  I say more sea salt means no sharing with adolescent whiner!!!  Needless to say these truly were one of the best cookies I have ever made.  I will make them again this weekend for the unsalted daughters bake sale and see how much moola i rake in to cover her ridiculously expensive Cheerleading tab.  Thank you once again Sally for the great recipes that continue to inspire my own baking “obsession” since you have already rightly so cornered the market on the “addiction” label.


    • Sallyreplied on May 28th, 2015 at 7:59 am

      I’m so glad you love this recipe so much! Thank you!


  41. #
    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 :!


  42. #
    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? 


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



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