Soft-baked and fudgy, with a gooey caramel surprise center, these salted caramel dark chocolate cookies are sure to satisfy more than one craving in a single cookie! They won a Nestlé Toll House award back in 2013, and have been a popular favorite since!
I have hundreds of cookie recipes on my website (and a whole book full of them in Sally’s Cookie Addiction), but how many can include “award-winning” in their title?
When I originally published my salted caramel dark chocolate cookies in 2013, Nestlé Toll House invited me to participate in their Dark Chocolate Pinspirations Sweepstakes. My salted caramel dark chocolate cookies won 1st place! They were in great company with several other mouthwatering dark chocolate-inspired recipes in the contest. What an honor to be included among such a tasty bunch!
This award-winning recipe comes together with an easy cookie dough and even easier assembly process. Stuffing these salted caramel dark chocolate cookies is as simple as wrapping the chocolatey dough around a Rolo caramel candy. The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight.
Why You’ll Love These
- Soft-baked and thick, yet dense and fudgy like homemade brownies
- Recipe is easily doubled
- Satisfies the most intense chocolate cravings
- Easy to stack and transport (pro tip: don’t show up to your next gathering without a batch)
- Made from 1 easy, versatile cookie dough
- Stuffed with soft Rolo chocolate caramel candies
Grab your sweet tooth, a few chocolate-loving friends, and your cookie baking tools. Let’s do this!
Start With a Multipurpose Chocolate Cookie Dough
These cookies start with my go-to, dependable chocolate cookie dough. My recipe for double chocolate chip cookies produces an incredibly soft and fudge-like chocolate dough. With a dough that good, you bet I’ve used it to make just about every chocolate cookie combo you can think of, like chocolate crinkle cookies, inside-out chocolate chip cookies, and peppermint mocha cookies.
For today’s cookies, and for all of my variations using this same cookie dough, you need very basic kitchen ingredients, including:
- Flour: All-purpose flour makes up the base of these cookies.
- Cocoa Powder: Make sure you use natural cocoa powder here. If you’re interested in learning why, read this post on Dutch-process vs. natural cocoa powder.
- Baking Soda: To give these cookies a lift in the oven.
- Salt: To balance the sweet.
- Butter: Remember that room-temperature butter is not as warm as you think. Let it sit out for only 1 hour before starting. It will be cool to the touch.
- Egg: To bind ingredients together and add richness.
- Sugar: A mix of brown and granulated sugars is key here to achieve the perfect balance of texture.
- Milk: A little liquid is necessary in this dough. You can use any kind of milk, dairy or nondairy.
- Vanilla Extract: Even the most chocolatey cookies need a kiss of vanilla!
- Chocolate Chips: You can use semi-sweet chocolate chips, but I love making these with dark chocolate chips.
Then Add 2 Special Ingredients
The following 2 ingredients turn basic chocolate cookies into fancy-schmancy salted caramel dark chocolate cookies. The “bells and whistles” of today’s recipe, if you will.
- Rolos or Soft Caramels: I prefer to use Rolo caramel candies as the caramel filling here, just like these salted caramel chocolate chip cookies. You could use a regular soft caramel candy instead (like the Kraft caramels you see in these salted caramel pecan chocolate chip cookies), or try using homemade caramel candies.
- Sea Salt: To balance the sweetness, add a pinch of flaky sea salt right before baking. If you love the salty-sweet pairing here, try my salted caramel turtle brownies.
How to Shape & Fill These Cookies
What kind of hoops must we jump through to create these caramel surprise cookies? Great news: assembling these couldn’t be easier.
Add caramel centers: Take 2 Tablespoons of chilled cookie dough and divide in half. Roll each ball with your hands. Place the Rolo or caramel candy into the center of one ball (similar to a cradle). Top the candy with the other ball of dough and seal the sides together so that the candy is securely stuffed inside. The process is very similar to these caramel snickerdoodles and these Nutella crinkle cookies.
Then bake!
Be sure to try a baked cookie once it’s cool enough to handle. You need to experience the “caramel pull” for yourself. Just wait until you see your taste testers’ faces when they realize there’s a creamy, sweet caramel hiding inside the salted dark chocolate cookie. A look of surprise, followed by pure bliss!!
The cookies are still wonderfully soft on day 2… if they make it that long!
PrintSalted Caramel Dark Chocolate Cookies
- Prep Time: 3 hours, 25 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 18 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This award-winning recipe comes together with an easy cookie dough and even easier assembly process. Stuffing these salted caramel dark chocolate cookies is as simple as wrapping the chocolatey dough around a Rolo caramel candy! The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons (30ml) milk
- 1 and 1/2 cups (270g) semi-sweet or dark chocolate chips
- 18 chocolate-coated caramels, such as Rolos (or use regular caramels)*
- flaky or coarse sea salt, for sprinkling
Instructions
- Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the easier it is to handle and shape.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour the dry into the wet ingredients. Beat on low until combined. The cookie dough will be thick. Switch to medium-high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 2 Tablespoons (40g) of dough and divide in half. Roll each half into a ball. Make a thumb indent into 1 ball and place a caramel candy in the center. Top with other ball of dough and seal down the sides, enclosing the candy inside. Repeat with remaining dough and caramel candies. Tip: The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Arrange stuffed cookie dough balls 2–3 inches apart on the baking sheets and sprinkle each lightly with sea salt.
- Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (with caramel candy center) also freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Check out my tips + tricks for how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- Caramel Candies to Use: I usually use Rolo candies, but you can use square caramel candies, such as Kraft caramels. If using the square caramels, cut them in half and use half in each cookie. Make sure the caramels are recently purchased and still soft; if they are hard, they will not soften in the oven. You can also use homemade caramels. Cut them so they are roughly the size of a Rolo candy.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: salted caramel dark chocolate cookies
Please tell me I don’t have to cut up my bag of soft caramels then dunk them in chocolate to them for this recipe!
Goodness no! I usually use Rolo candies, but you can use square caramel candies, such as Kraft caramels. If using the square caramels, cut them in half and use half in each cookie. Make sure the caramels are recently purchased and still soft; if they are hard, they will not soften in the oven. You can also use homemade caramels.
I was wondering if I could use Kraft caramel squares instead of Rolos?
Sure can! See recipe Note.
I have celiacs disease and often try recipes substituting regular flour with GF flour, and these cookies using GF flour were an absolute hit. My husband could not tell they were GF. For me they were a delectable sweet treat where I did not feel I was missing out! Sally thank you for such a win!!!
★★★★★
I made these for the first time last night and followed the directions exactly. Hands down one of the best cookies I’ve ever eaten in my life. I’ve made a lot of cookies but nothing like these. Absolutely divine! The sea salt on top and extra chips added after baking were the cherry on top.
★★★★★
Second time making these delicious cookies. The flaky sea salt on top is a must. This time added a few extra chips on top after baking. Big hit! Wish I could add a photo. Pretty too!
★★★★★
This recipe is amazing! Everyone compliments them when I make them.
★★★★★
I love, love, love this recipe and cookies so does everyone else that I made these for. The perfect WOW cookie for a cookie exchange. Not only are they moist but it is the perfect bite. You seriously won’t be disappointed with this cookie. A must try and following the directions made life so easy.
★★★★★
Hello Sally! I received your cookbook for Christmas and I always go by weight and I was wondering why in the cookbook the weight for the cocoa powder is different than on the website? I am a huge fan and am looking forward to making many more of your recipes.
Hi Ria, the grams for most of the cookbook recipes were added automatically and while they work just fine for the published recipes, I do usually use the gram measurements here on the website. If there is a slight difference for something like flour, cocoa, or sugar, it doesn’t really affect the outcome of the recipe.
If you are craving dark chocolate with a splash of caramel this is the cookie for you! I used Rolos & when served warm, turned out just like the pictures! I stored them in the fridge & just warmed them in the microwave before serving to really soften the caramel. I recommend using disposable food prep gloves to create nice balls & to keep things tidy & easy clean up! Thank you Sally for another great recipe!
★★★★
Hi Sally,
I love all of your recipes and am wanting to make this one for a Christmas Cookie exchange. I would like to freeze the dough ahead of time and bake them closer to the day. Is it possible to freeze the dough with a Rolo inside each cookie so I don’t have to assemble them before I bake them? Thank you in advance and I appreciate all of your recipes and advice.
Hi Cynthia, yes, you can freeze the cookie dough balls with the Rolos inside. See recipe notes for freezing details. Hope they’re a hit!
I was initially nervous to try this recipe because of the small amount of reviews, but I’m delighted with the results — they came out perfect and exactly as pictured and described.
I will say though, that this recipe makes 22 cookies, not eighteen. I measured exactly 2 Tbsp. of dough per cookie and had exactly enough dough for 22 cookies.
I will make these again!
★★★★★
I had these made by a friend. Mind blowing delicious. I went home and tried to make them. They tasted delicious, but seemed extra gooey, especially when trying to transfer to the cooling rack. Followed directions, but would love any pointers or tips. Thanks!
Hi Chantel, it sounds like they may need just another minute or two in the oven to help them bake a bit more. They will continue to bake ever so slightly on the sheet once removed from the oven, too, so you can try leaving them to cool for a bit longer before transferring. So glad you loved these cookies!
That definitely helped. Thank you. Also I think it helped to leave the dough in the fridge overnight. They turned out great.
Hi Erica! The caramel should be completely surrounded by the chocolate cookie dough to prevent it from spilling out. Make sure there’s no caramel peeking out before you bake the cookies! Smaller chunks of caramel would definitely help for next time. Hope you love them!
Wondering if I could use Dulce de Leche in this recipe. It’s one of my favorite ingredients to use since it the only requirement is opening a can. I try to use it in any recipe calling for caramel. Sometimes it works and sometimes it doesn’t. By the way, I am constantly visiting your website for any baking need. However, this Christmas it’s been a life saver. Thanks so much.
Hi Gail, we haven’t tested it ourselves so we can’t be certain of how it would work. But let us know if you try it! And we’re so glad to hear that you’ve been enjoying the site for all your Christmas cookies — happy baking to you!
I’ve made these twice now and for sure they are THE MOST AMAZING COOKIES EVER. My favorite of all of Sally’s cookies and of all cookies ever. It is a MUST to have them warm. If not fresh out of the oven, put in microwave for a few seconds. And a MUST to have with a glass of milk. All that being said, I do have a suggestion to make them even better! Replace 1/2 of the chocolate chips with PEANUT BUTTER CHIPS. You will not regret this decision! Chocolate, caramel, and peanut butter. All gooey. What could be better?
★★★★★
This recipe was awful. I’m so sorry to leave a negative review, but it puzzles me how Nestle payed 5,000€ for them. I did everything the recipe told me to do: creamed together butter and sugar; used half brown sugar, half white; chilled the dough; sifted the flour, cocoa, salt and baking powder; I even used rolos like Sally said. I don’t know what went wrong! Baked them for 13 mins at designated temperature and they were SUPER soft. It felt like they had been baked for 5 minutes. I left them to cool but after 10 mins they still stayed very soft. 20 minutes? Still very soft, almost like they were undercooked. We ate them, and here’s the verdict: the rolos didn’t’t melt so the middle was weird and chunky and the texture was kind of sandy. The flavour wasn’t mind blowing, and even a bit of delicious homemade caramel sauce on top of these didn’t save them. It was my daughter’s birthday, and salted caramel + chocolate is one of her favourite combinations. I was so sad to disappoint her. I’m so sorry to leave a bad review, as I do adore your site, Sally. Just that this recipe really wasn’t my jam. Sorry.
Xoxo Caroline
★
Hi Caroline, thank you so much for the feedback. I wonder if the Rolo candies you used were particularly old? Because if they’re hard or crumbly, they won’t melt down or soften up as the cookies bake. Did you by chance make the cookies larger than the recipe states? If so, they would need a little longer in the oven. Regardless, thank you for the feedback.
No, I bought the packet of rolos from the newsagent’s shop the day before especially to make the recipe. I don’t usually have them around my house – otherwise the kids (and my wife) would eat them. I did what the recipe told me to do for the size: two tablespoons of cookie dough, split in half, stuff the rolo inside and create a ball. It’s ok, not every recipe you write can be perfect. Thank you.
My daughter says: « Thank you Sally for all your yummy recipes that mummy cooks for us. I am sad the cookies weren’t nice but otherwise your recipes are very good. » thanks very much Sally.