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.

   

233 Responses to “Salted Caramel Dark Chocolate Cookies.”

  1. #
    61
    Monicaposted March 2, 2013 at 11:03 pm

    Good luck with the contest; I just voted. : ) Clearly, you work really hard and your passion is obvious. And I just love that these cookies stay moist for sooo long!

    Reply

    • Sallyreplied on March 3rd, 2013 at 6:50 pm

      Monica, thank you for the vote. That means a ton to me! I know, I adore how soft and moist these stay as well!

      Reply

  2. #
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    Aileenposted March 3, 2013 at 12:24 am

    Liked and repinned! Made this twice already since yesterday.. Im inlove and my friends loved it! This is the bomb! Good Luck Sally!

    Reply

    • Sallyreplied on March 3rd, 2013 at 6:53 pm

      WOW! Twice already?? Thank you so much Aileen! I am SO SO happy you like them!

      Reply

  3. #
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    ATasteOfMadnessposted March 3, 2013 at 2:29 pm

    Oof, these look perfect. Glad to help you out, just repined them :)

    Reply

    • Sallyreplied on March 3rd, 2013 at 6:56 pm

      Thank you so much for the vote! =)

      Reply

  4. #
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    Kellyposted March 3, 2013 at 4:03 pm

    You got my vote!!!! They look absolutely amazing. Best of luck with the contest. Can’t wait to make these!

    Reply

    • Sallyreplied on March 3rd, 2013 at 6:58 pm

      Hey Kelly!! Thank you so so much for the vote! Let me know how you like them. =)

      Reply

  5. #
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    Rosie @ Blueberry Kitchenposted March 3, 2013 at 4:23 pm

    Ooh yum these look and sound so good. Your photos are making my mouth water!

    Reply

    • Sallyreplied on March 3rd, 2013 at 6:58 pm

      Hey Rosie! I’m glad – I was hungry for cookies during the whole photo shoot and got to eat a bunch after posting them. :) So good!

      Reply

  6. #
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    Karenposted March 3, 2013 at 9:45 pm

    Oh Sally! I came here to re-read a cookie recipe I’m making tomorrow and was stopped in my tracks by this post! Not only the heavenly cookie, but your lovely post. I adore your recipes and photos, but I also *love* reading your posts! I zipped right over to Pinterest and was not surprised to see yours is my favorite. :o) Liked, pinned, and eager to make these for my sweetheart. :o) Have a sparkly night! (And I can’t wait to see you crowned Dark Chocolate Champion!)

    Reply

    • Sallyreplied on March 3rd, 2013 at 10:38 pm

      Hey Karen! You are the sweetest ever and have been ever since you commented on my cupcake puppy chow! Thank you so much for the support and for always reading. THANK YOU for the votes – so many other wonderful recipes, so it means a lot to me! Hope YOU have a sparkly night too. =)

      Reply

  7. #
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    Jenniferposted March 4, 2013 at 12:15 am

    Hi Sally … Just stopping by to say that I liked and re-pinned this recipe on pinterest!! I almost hope to make it soon as well. They look sooooo yummy! I always have such a craving for whatever recipes you post. If I had all the ingredients and it wasn’t after midnight, I would definitely be making these yummy treats right now! lol I’m actually hoping to make your cake batter chocolate chip cookies this week. I’ll let you know they turn out. Thank you for taking the time to come up with such wonderful recipes and posting them for us to read and enjoy! :)

    Reply

    • Sallyreplied on March 4th, 2013 at 9:32 am

      Hey Jennifer! Thank you so much for the vote! I think you’d love them and they are so easy to make! those cake batter chocolate chip cookies will always be a huge favorite of mine. You can’t beat them! Please let me know how you like them and if you get around to making these chocolate caramel cookies too =)

      Reply

  8. #
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    Mercedesposted March 4, 2013 at 10:56 pm

    I have pinned and re-pinned multiple times and I wish you the best of luck Sally!

    Reply

    • Sallyreplied on March 5th, 2013 at 9:40 am

      Mercedes, you are amazing! Thank you so very much! So glad you had a wonderful birthday too. You deserve it!

      Reply

  9. #
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    Caddieposted March 5, 2013 at 12:45 am

    VOTED!!! You deserve to WIN!!! Good luck!!

    Reply

    • Sallyreplied on March 5th, 2013 at 9:46 am

      Hey Caddie! Thank you so much for the sweet words and for the vote!

      Reply

  10. #
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    angela @ another bite pleaseposted March 5, 2013 at 3:57 pm

    oh good luck sally…voted and pinned and all that good stuff for you…these cookies sound sooo good!

    Reply

  11. #
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    Anniepposted March 7, 2013 at 10:52 am

    They look amazingly delish! Love dark chocolate and will give them a try! Pinned it and good luck!

    Reply

    • Sallyreplied on March 7th, 2013 at 2:46 pm

      Thank you SO much for the vote! Let me know how you like them. :)

      Reply

  12. #
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    Maureenposted March 8, 2013 at 6:16 pm

    Sally – I made these last night (and pinned twice), but I have a quick question for you: my cookies totally fell and spread out to where they basically became a cookie cake in the pan. Is there anything I can/should do to keep the cookies “puffed up” and not flatten out? I want the caramel to really ooze out rather than sink with the rest of the cookie. I sifted all my ingredients, but I did use less chocolate morsels (I thought I had more than I did when I started making them). Any thoughts? Regardless of the look of the cookies, they were DELICIOUS. Thank you and good luck!

    Reply

    • Sallyreplied on March 10th, 2013 at 4:16 pm

      Hey Maureen! Do you think that you maybe overmixed the dough? Or that your baking soda is not active? I always forget that baking soda expires after 6 quick months and have been left with flat cookies as a result! I’m glad you thought they were delicious regardless though. :) Thank you for the good luck!

      Reply

  13. #
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    Miss Taraposted March 10, 2013 at 12:43 am

    These are fabulous!! I just made them this evening and they turned out beautifully! Thanks for a truly *winning* recipe. I’ve repinned it! Good luck in the contest :)

    Reply

    • Sallyreplied on March 10th, 2013 at 4:32 pm

      THANK YOU so much for the vote on Pinterest Miss Tara! So glad you loved them!

      Reply

  14. #
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    Elizabethposted March 10, 2013 at 3:21 pm

    These cookies are the best — another vote your way! I made the dough last night as soon as I stumbled upon this recipe on Pinterest and did the baking this morning. The house smelled wonderful, and the cookies tasted as great as they looked. (Past tense because they’re all gone!) The only change I made was using raspberry jam for filling because I didn’t have any caramels, and sprinkling sea salt after baking. I’m not much of a baker so I was very proud of the outcome. LOVE your recipes because they are written so clearly!

    Reply

    • Sallyreplied on March 10th, 2013 at 4:37 pm

      Hey Elizabeth! Wow, I just LOVE your idea for adding raspberry jam filling. I MUST try that next time! It sounds completely amazing. I’m glad you like how clearly written my recipes are too – I try hard to make things simple for readers so that they can remake everything at home easily. I’m very proud of you too. :) Thank you for the vote!

      Reply

  15. #
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    Anaposted March 12, 2013 at 6:03 pm

    Just voted for you and I’m going to try the recipe tomorrow ;)
    Which kind of caramel candy do I have to buy?
    Or can I make it from scratch? Do you have a recipe? :)

    Reply

    • Sallyreplied on March 12th, 2013 at 9:23 pm

      Hi Ana! Thank you so much for the vote! I used Rolo candies.

      Reply

      • Anareplied on March 13th, 2013 at 12:00 pm

        Ok, thanks! :)

  16. #
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    Mobeensposted March 15, 2013 at 11:36 am

    Do you ever try using pastry flour or a pastry flour combination with all-purpose or bread flour? really gives the cookies a new taste. Bread flour gives them a denser, sometimes harder texture but, definitely worth experimenting with!

    Reply

    • Sallyreplied on March 15th, 2013 at 1:46 pm

      bread flour in cookies is outstanding, I agree!

      Reply

  17. #
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    Reneeposted March 19, 2013 at 6:00 pm

    Just made these and they came out amazing! I used semi-sweet chocolate chips just to sweeten it up a bit. Only thing is when I tried to move the cookies from the tray, it basically crumbled up since it was so soft (except for the part with the caramel which held onto the cookie haha). It still tasted amazing, but I’m not sure how I can get the cookie to stay in 1 piece!

    Reply

  18. #
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    Graceposted March 22, 2013 at 10:19 am

    These are UNBELIEVABLE! I used Reisens and they were so amazing. Thank you for another wonderful recipe! You have quickly become my go-to for dessert recipes.

    Reply

    • Sallyreplied on March 22nd, 2013 at 10:24 am

      I must try them with Reisens next time, Grace! :)

      Reply

  19. #
    79
    Erikaposted March 27, 2013 at 11:11 am

    I loved your other salted caramel cookies and can’t wait to give this one a try! Good luck in the contest, rooting for you! :)

    Reply

    • Sallyreplied on March 27th, 2013 at 11:51 am

      Thank you so much Erika!

      Reply

  20. #
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    Helenposted March 27, 2013 at 3:06 pm

    Dear Sally, I stumbled upon your blog on facebook only a few weeks ago and I am still stoked about this unbelievably lucky coincidence! I had already made your cinnamon swirl banana bread and the M&Ms rainbow cookies and loved them, but then I came across these babies and I’ve got to say they’re nothing but heavenly soft chocolate-y caramel-y sweet salty PERFECTION… Thank you so much for your amazing recipes! I’ll definitely try another one out for easter brunch, maybe the carrot cake or one of your sticky bun recipes. Good luck in that contest, fingers are crossed!

    Reply

    • Sallyreplied on March 27th, 2013 at 3:11 pm

      Helen – thank you for the good luck wishes! :) And you’ve made a couple of my favorite recipes. Good choices! and these cookies are wonderful. The salty/sweet, the dark chocolate, and gooey caramel. I love it all. Thanks for reporting back to me! I’m glad you found my website.

      Reply

  21. #
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    Erika Schmidtposted March 29, 2013 at 11:14 am

    Please add me to your email list! Thanks!

    Reply

  22. #
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    jeniferposted April 1, 2013 at 3:16 pm

    Congratulations on your win!!!

    Reply

    • Sallyreplied on April 1st, 2013 at 8:15 pm

      Jenifer, you are so sweet. Thank you!

      Reply

  23. #
    83
    Cristina A. -The Batchmakerposted April 4, 2013 at 8:58 am

    Im really sadddd!! I made these coookies with milk duds (I literally stood in the candy aisle forever looking for chocolate covered caramels, and my options were milk duds or dove chocolate caramels) and the milk duds were a total fail. It hardens immediately (i should’ve known, i dont think i had ever had milk duds before) and the caramel isnt gooey like yours. the cookie part is amazing!! what caramels did you use??

    Reply

    • Heather Rreplied on April 15th, 2013 at 4:39 pm

      I believe she used store brand Rolo’s.

      Reply

      • Sallyreplied on April 15th, 2013 at 7:07 pm

        Yep! I used Rolos.

  24. #
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    Heather Rposted April 15, 2013 at 4:41 pm

    I happily voted for you Sally and I’m happy that I did because these are delicious and decadent! I’ve never had any sort of salted chocolate/caramel type thing before and wondered what all of the fuss was all about. Now I understand:)

    Reply

    • Sallyreplied on April 15th, 2013 at 7:07 pm

      Hi Heather! Thank you so much for the vote; that’s amazing! I love the whole salt/chocolate/caramel combination. And so happy you tried it and like it now too! :)

      Reply

  25. #
    85
    Colleen @ What's Baking in the Barbershop?!posted April 22, 2013 at 10:11 am

    CONGRATS on winning this contest! Awesome job! :)

    Reply

    • Sallyreplied on April 22nd, 2013 at 10:31 am

      Thanks Colleen!

      Reply

  26. #
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    Rachelposted May 10, 2013 at 1:04 pm

    Do these freeze well? I made them last week and they are to die for!! Have been asked to make them for two different weddings so I would like to make ahead of time and freeze. Thanks. Awesome website.

    Reply

    • Sallyreplied on May 10th, 2013 at 3:06 pm

      Hi Rachel! Yes, they freeze well. Up to 1 month. What I alway do, though, is: 1) make the dough. 2) chill it. 3) roll into balls w/ caramels inside. 4) freeze individual balls in a large zipped top bag. 5) bake whenever I need them.

      Reply

      • Amandareplied on June 8th, 2013 at 11:50 am

        AMAZING recipe, Sally!! I had to force myself from eating all of them fresh out of the oven! Quick question – Should I “defrost” or bake them longer if I freeze them?

        • Sallyreplied on June 8th, 2013 at 12:57 pm

          Hey Amanda! If you bake the frozen balls of dough, just add an extra minute or 2. I always bake them straight from the freezer. They are better that way in my opinion!

  27. #
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    Joyceposted May 22, 2013 at 3:56 am

    Hi Sally!

    Your blog’s addicting!!!

    Reply

  28. #
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    Flossieposted June 12, 2013 at 9:57 am

    Sally,

    I came across your website by chance and your cookies really look delicious! I live in Asia and we are not familiar with the cup system for measurement. May I kindly ask you to post recipies using weights i.e. grams. Is there any way that I can try any of your recipe that you may have weight measurements for. Many many thanks.

    Floss

    Reply

    • Sallyreplied on June 12th, 2013 at 10:49 am

      Hi Flossie! I will try to begin to include gram measurements. Thanks for the suggestion!

      Reply

      • Flossiereplied on June 12th, 2013 at 11:48 am

        Sally,

        Thanks so much! I believe it will bring you many more ardent fans from Asia!

        Cheers!

        • Flossiereplied on June 12th, 2013 at 11:54 am

          Sally,

          Sorry, but may I ask and if you have the information on hand – what is the weight of one large egg that you usually use? With or without shell is fine.

          Many thanks!

          Regards,

          Floss

          • Sallyreplied on June 12th, 2013 at 4:10 pm

            approx 63-73 grams

  29. #
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    Flossieposted June 15, 2013 at 2:22 am

    Sally,

    Many many thanks!

    With appreciation.

    Reply

  30. #
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    Caliatposted July 14, 2013 at 3:30 am

    I made these yesterday although I used white chocolate chunks and didn’t use the salt (as the last recipe I made was salted caramel as well), the chocolate cookie batter was absolutely perfect and I would definitely use the recipe again! Love the rolo centres too, definitely made me wonder about what other centres I could try in cookies :)

    Reply

  31. #
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    Mayposted July 16, 2013 at 12:56 pm

    Oh! I made these last night and came out deeelicious! :D
    Thanks!

    Reply

  32. #
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    Jordanposted August 7, 2013 at 8:39 pm

    Sally i have been a long time reader!! I made these with peanut butter chip and dark chocolate cocoa powder and I won our cookie off at work!!! Thanks for being awesome I want to get you’re cookie book asap when it comes out!!

    Reply

    • Sallyreplied on August 8th, 2013 at 8:00 am

      That’s great, Jordan! And thank you for reading my blog for so long :)

      Reply

  33. #
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    joan truebloodposted August 10, 2013 at 10:48 am

    Hi Sally,
    My first comment here, but I had to tell you how FABULOUS these were. They will go in my cookie hall of fame. I used caramel-filled Dove candies instead of the Rolos. They are a little flatter, and easier to get into the cookies. I also added a little instant coffee to intensify the chocolate flavor. Thanks so much for this amazing recipe & your wonderful blog!

    Reply

    • Sallyreplied on August 10th, 2013 at 8:54 pm

      That’s great, Joan! I love these cookies as well. I’ll have to try them with those Dove chocolates next. Thank you so much for reporting back and saying hi!

      Reply

  34. #
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    Ashtonposted August 23, 2013 at 9:18 am

    Have I died and gone to heaven? Nope, just another fab cookie recipe from your blog. I’m baking these today and sending half to a bachelor party with my husband and taking the other half to a girls weekend. I think I’ll also be making these again as part of the favors I’m handing out at a nautical baby shower I’m hosting next weekend. Thank you thank you thank you! Your blog is my go to for sweet treats of all kinds. Great minds think alike! ;-)

    Reply

    • Sallyreplied on August 23rd, 2013 at 4:14 pm

      Hi Ashton! So glad you are loving my cookie recipes! And that you like to bake for others. I jut know everyone will enjoy these salty/chocolatey/sweet cookies!

      Reply

  35. #
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    Heatherposted September 6, 2013 at 9:09 pm

    Made these and LOVE them. They are wonderful. Just wondering if anyone has tried making a smaller version of these cookies using the new mini rolo’s ?

    Reply

    • Sallyreplied on September 7th, 2013 at 11:26 am

      Hey Heather! I’ve tried them with mini rolos. They are fantastic. Cut the dough ball size in half if using though.

      Reply

  36. #
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    Annposted September 12, 2013 at 7:58 pm

    OMG!!!! I just made a batch of these and just had my first bite. Absolutely. Amazing! I cannot wait for my hubby to get home from work to try these. Definitely my favorite new cookie!

    Reply

    • Sallyreplied on September 12th, 2013 at 8:39 pm

      Ann, that’s so wonderful! Happy you love them and I hope your husband does too!

      Reply

  37. #
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    NAZposted September 17, 2013 at 9:34 pm

    I can’t wait to make these you’re a genius Sally

    Reply

    • Sallyreplied on September 17th, 2013 at 10:07 pm

      Hope you enjoy!

      Reply

  38. #
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    Toneposted September 21, 2013 at 10:39 pm

    My daughter and I are in the process of making these cookies for church tomorrow, and they are ridiculously good!

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:34 pm

      That’s great, Tone! SO glad you are both enjoying them.

      Reply

  39. #
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    Saraposted September 23, 2013 at 11:00 pm

    Just made these cookies and they were absolutely divine fresh from the oven, with the caramel super gooey and delicious. I did leave out the chocolate chips otherwise the recipe would’ve been too fudgy for me. However, given the success of this bake and the comments above, I’ll definitely try it next time. Wonderful recipe, thanks for sharing!

    Reply

    • Sallyreplied on September 24th, 2013 at 9:59 am

      Sara I’m glad you loved these cookies! Let me know how you like them with the chocolate chips too. I love them both ways.

      Reply

  40. #
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    Sharonposted October 18, 2013 at 11:22 am

    OMG these cookies look amazing! BIG dark chocolate fan! Why is my stomach rumbling after I just ate? ;)

    Reply

    • Sallyreplied on October 18th, 2013 at 11:37 am

      Looking at these photos makes my stomach growl too, trust me. You’re not alone!

      Reply

  41. #
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    Bjornposted November 2, 2013 at 12:43 pm

    I made these cookies today. They have just come out of the oven, so I cannot tell you – yet – how they turned out exactly. But the dough tasted very nice when they went in ;-)

    The only problem I ran into was making the dough portions. I tried it with 2 tablespoons, but it all just stuck together. And the portions were very different in size.
    I then grabbed a small ice cream scoop. That worked better. But when I was at 12 portions, I ran out of dough!
    The cookies which have come out of the oven just now, are _huge_. They’ll probably still taste great though ^_^

    But can anyone give my some tips on how to make equally & correctly sized dough balls of this very sticky dough? (I cooled the dough for 2 hours, so that shouldn’t be the problem…)

    Thanks in advance!

    Reply

    • Sallyreplied on November 2nd, 2013 at 3:18 pm

      I’m not sure what you mean when you say that 2 Tablespoons of cookie dough stuck together? You could not break it in half to stick the Rolo inside?

      You could always measure 1 Tbsp of dough, then another 1 Tbsp of dough, stick a Rolo into the center of one and then top with the other one. Then roll it all together to make 1 cookie dough ball with the Rolo inside.

      Reply

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    Deannaposted November 21, 2013 at 10:29 pm

    These cookies are delish…but can only eat half with a large cup of milk. I doubled the recipe and made 30 nice size cookies. My family loved them. And so did my co-workers. Next time, think I will reduce the amount of chips, really way too many. I will keep trying your recipes and sharing with my friends. Thank you!

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    Stefanieposted December 7, 2013 at 8:47 pm

    Hi Sally! I just wanted to tell you how delish these cookies are!! I made them for a cookie exchange and they won!! So, thanks to you for the awesome recipe!!

    Reply

    • Sallyreplied on December 8th, 2013 at 10:19 am

      Hi Stefanie! Can’t believe these cookies won the cookie exchange! Well, actually I can. They are SO good. I need to make them this holiday season for sure. I appreciate you making them and reporting back!

      Reply

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    Paul Keenerposted December 9, 2013 at 7:26 pm

    Hi Sally!

    My wife made these cookies and they were absolutely amazing! She used Kraft Caramels and we noticed that they tended to harden up a bit after the cookies cooled. They were amazing after putting them in the microwave for about 8 seconds, which got the caramel flowing again.

    The question I have is whether there is another type of caramel that stays more ‘fluid’ than the Kraft Caramels? Does the milk chocolate on the Rolo’s have any effect on the dark chocolate content?

    She also had someone recommend using peanut butter in the middle. What od you think of that idea?

    We will be buying your cookbook when it comes out!

    Take care and God bless!

    Reply

    • Sallyreplied on December 10th, 2013 at 9:47 am

      Hi Paul! You could certainly stuff these cookies with peanut butter. Maybe about 1 tsp? That would be delicious! And I’ve never had the Rolo candies harden up on me, which is why I prefer to use them over the kraft caramels.

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    Maijunposted December 10, 2013 at 8:45 pm

    Alright…. I’m so buying your cookbook. Actually, I already did. Pre-ordered it on Amazon just a few minutes ago :D

    Reply

    • Sallyreplied on December 11th, 2013 at 8:55 am

      Thanks Maijun!! I appreciate that. It will be out in only 2 and 1/2 months!

      Reply

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    Roseposted December 12, 2013 at 1:46 am

    I just made these for my dad’s birthday (2 of his fave things are chocolate and caramel). I was lucky I grabbed one while they were cooling, otherwise I wouldn’t have even gotten to try one. My aunt actually hid the last few so I wouldn’t take them home. Needless to say, they went over very well. Thanks, Sally!

    Reply

    • Sallyreplied on December 12th, 2013 at 7:39 am

      Haha! Well, I’m certainly glad to hear that you loved them Rose! And your dad too. These cookies are great for chocolate/caramel lovers.

      Reply

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    Shaeposted December 14, 2013 at 12:17 am

    Hi Sally! I plan on making these to take as gifts I wanted to know how long I can chill the dough. I know the minimum is a couple of hours, but will the dough get weird if I keep it in the fridge for longer? Maybe a day in advance? PS I made your nutella pumpkin pie for thanksgiving, yummy!

    Reply

    • Sallyreplied on December 14th, 2013 at 12:36 pm

      Hey Shae! I love that pumpkin pie. Great choice. These cookies? Another great choice! This dough is just fine left chilling in the fridge (tightly covered) for up to 3-4 days. If I remember correctly, I had it in the fridge for 5 days one time and the cookies were just fine! I wouldn’t go over that though. Let me know how you like them!

      Reply

      • Shaereplied on December 21st, 2013 at 2:35 pm

        These were so good!! I recieved many compliments on them, although one person told me she hated them because she ate three in one go and it’d make her lose her figure ;) ahahha. And they are really great to make in advance because they get softer as each day passes..yum. I also made your puffy snickerdoodles and I’ll just include my comment here. They were good, but mine were definitely not as puffy as yours. They spread alot and turned out to be giant cookies. I left my butter out for a while, it wasn’t melted but maybe softer than if it had only been one hour? Could that be it?

        • Sallyreplied on December 21st, 2013 at 5:05 pm

          Hi Shae! So happy these cookies were a hit. They always are! Yep, it sounds like your butter was too soft for the Snickerdoodles. You want it firm and at room temperature, not super soft like the consistency of peanut butter. I hope that makes sense. You can always add up to 2 Tablespoons more of flour – that helps prevent the spreading.

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    yvonneposted January 2, 2014 at 8:09 am

    HI SALLY! THESE LOOK AMAZINGGGGGGGGGGGGGGGG. Im gonna try them out tonight! But i have a dying question. I really love chewy cookies and I’ve recently tried out your chewy chocolaye chunk cookies (WHICH WERE EXCELLENT. THE BEST IVE EVER TASTED/BAKED). Can I replace the softened butter here with melted butter like the chunk cookies recipe to make it even chewier? :)

    Any advice on the cornstarch and egg yolk too? how should i alter it?

    PS: I decided against altering this recipe for the first time since its award winning! :D fingers crossed!

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:26 am

      Hey Yvonne! To be honest, these chocolate cookies are quite chewy as is! I don’t suggest altering the recipe at all. I’ve never tried these with melted butter, and without trying it myself – I can’t tell you how to adapt it correctly. So just make them as is, you will love them – promise!

      Reply

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    Radhika @sugar n spice by radhikaposted January 19, 2014 at 4:36 pm

    Hi sally! I’m making these cookies now.. But I’ve just realized my dough isnt sticky enough..it’s not like your chocolate chip cookie dough..which was sticky and then after chilling was perfect.. This one seems normal., not at all sticky I mean. The reason I guess is I used one egg but it wasn’t large.. I should read recipe more carefully! Anyway is this lack of egg going to effect my cookie? If it will is there anyway I can fix it.. Since my dough is chilling, if there’s something That can be done please let me know. Also, can I add more sugar now? I feel like it needs more..
    Thanks in advance!

    Reply

    • Sallyreplied on January 20th, 2014 at 9:43 am

      Hi Radhika, why do you feel the dough needs more sugar? 1 total cup of sugar is plenty for the ratio of other ingredients, however if you’d like it much sweeter than you may add more. And your cookies should turn out just fine if you are using a medium egg. It won’t make that large of a difference, though you should try to use a large egg if you make them again.

      Reply

      • Radhika @sugar n spice by radhikareplied on January 20th, 2014 at 11:27 am

        Hi Sally! I wanted to add more sugar because te dough wasn’t tasting sweet enough. Anyhow, I wanted to wait for your reply so I chilled my dough for about 18 hours and it was so hard! My fault completely but the cookies turned out like rocks! I’m trying this recipe again today with large egg and more sugar.. Wish me luck! Will keep you posted!

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    Celiaposted January 24, 2014 at 11:22 pm

    Hi I’m from New Zealand and we have completely different products and terminology over here! Can you explain the type of chocolates you’re using? Are they runny caramel in the middle or solid that then melts? Cheers!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:23 am

      Hey Celia! The caramel is not runny at all. It’s solid, but stretchy when you bite into the candy. The caramel then melts when baked inside the cookie. Hope you get to make them!

      Reply

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    Stefanieposted February 10, 2014 at 9:25 am

    Thanks so much for this recipe! Now I know why it won the contest. I made these over the weekend…soooo good. I was a little stingy with the salt, so next time I’ll add a little more.

    Reply

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    Snehaposted March 11, 2014 at 10:08 am

    Hi Sally,

    Read so much about this recipe tht now I can’t wait to make them at home.but please can u give the GRAM measurements for this recipe.
    Thanks in advance for ur help.

    Reply

    • Sallyreplied on March 11th, 2014 at 11:55 am

      It has been updated per your request. Thank you.

      Reply

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    Snehaposted March 11, 2014 at 11:59 am

    Thank you Sally… Love u so much for ur instant replies.

    Reply

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    Janetposted March 24, 2014 at 10:02 am

    Sally- In an attempt to reduce a lot of the chemicals that are so freely laced in our foods, I have really enjoyed trying so many of your recipes. Nothing beats homemade. One question I have is, If I opt to try a “better” version of a caramel would I still be using the entire thing. I bought dark chocolate covered caramels at Trader Joe’s and they are a little sizable. Do you think I should cut each in half? If the caramel were not completely covered in chocolate due to being cut in half do you think it would matter as far as how the baking process goes? i cannot WAIT to bake these!

    Reply

    • Sallyreplied on March 24th, 2014 at 11:10 am

      Hi Janet! you may certainly use those Trader Joes caramels. Cut in half is fine and having the caramel exposed is also OK. As long as the cookie dough completely envelopes the caramel itself. Enjoy!

      Reply

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    Rebecaposted March 24, 2014 at 12:24 pm

    Hi sally!
    Just wanted to say that i absolutely LOVE your blog (i chose it as the best website at school) i also love your recepies. One question, can i freeze the dough when caramel is inside?
    Thanks so much,

    Reply

    • Sallyreplied on March 24th, 2014 at 12:55 pm

      Definitely! Up to 3 months.

      Reply

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    Maureenposted March 24, 2014 at 10:11 pm

    Made these cookies last week. Dark chocolatey goodness!! =)

    Reply

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    Fayeposted April 6, 2014 at 2:39 pm

    Made these cookies yesterday as a little side treat to bring to a dinner party at our friend’s house. Well, these were the first things to disappear amongst a table full of desserts! :) Thanks Sally, your recipes never disappoint! In fact, they are beyond delish :)

    Reply

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