Oh my goodness, you have to try these Salted Caramel Chocolate Cookies! They’re the kind of treat that disappears within minutes at family gatherings – trust me, I’ve seen it happen every Christmas when I bake them. That perfect balance of sweet caramel and rich chocolate with just a hint of flaky sea salt? Absolute magic.

I first made these for a cookie exchange years ago, and now my friends beg me to bring them to every potluck. There’s something about biting into that soft cookie with rivers of gooey caramel that makes people’s eyes light up. And the best part? They’re way easier to make than they look!

Why You’ll Love These Salted Caramel Chocolate Cookies

Let me count the ways these cookies will steal your heart:

That gooey caramel center that oozes just right when you take a bite
The way the melted chocolate plays perfectly with the sweet caramel
How the flaky sea salt cuts through all that sweetness
They look fancy but are surprisingly easy to make
Perfect balance of sweet and salty in every bite

Seriously, these cookies check all the boxes – they’re my go-to when I need something impressive but don’t want to spend all day in the kitchen!

Ingredients for Salted Caramel Chocolate Cookies

Here’s everything you’ll need to make these irresistible cookies – and trust me, don’t skip or substitute any of these! I’ve learned through trial and error that each ingredient plays a special role:

1 cup unsalted butter, softened – Not melted! Just soft enough to leave a fingerprint when pressed
1 cup granulated sugar – Pack it lightly in your measuring cup for perfect sweetness
1 egg – Room temperature helps it blend smoothly into the dough
2 tsp vanilla extract – The good stuff makes all the difference
2 ½ cups all-purpose flour – Spooned and leveled for accuracy
1 tsp baking powder – Our little rising helper
½ tsp salt – Balances all that sweetness
20 soft caramel candies (unwrapped) – Yes, unwrapping them is tedious but worth it!
2 tbsp heavy cream – Makes the caramel perfectly drizzle-able
1 ½ cups semi-sweet chocolate chips – My personal favorite, but milk chocolate works too
Flaky sea salt – For that magical salty finish

See? Nothing too fancy – just quality ingredients that work together beautifully!

Equipment Needed

Don’t worry – you don’t need any fancy gadgets for these cookies! Just grab these basics from your kitchen:

Mixing bowls – One large one for the dough, another for melting caramel
Hand mixer – Or a sturdy wooden spoon if you want to burn some calories
Baking sheet – Standard half-sheet pan works perfectly
Parchment paper – Lifesaver for easy cleanup and no sticking
Microwave-safe bowl – For that dreamy caramel sauce
Cookie scoop – Optional but helps make uniform cookies

That’s it! Now let’s get baking – the good stuff comes next.

How to Make Salted Caramel Chocolate Cookies

Okay friends, here’s where the magic happens! I’ll walk you through each step so you can recreate these heavenly cookies in your own kitchen. Trust me, once you see how simple the process is, you’ll want to make them every weekend.

Step 1: Prepare the Cookie Dough

First, let’s make that buttery dough base. In your large mixing bowl, cream together the softened butter and sugar for a good 2-3 minutes until it’s light and fluffy – this step is crucial for that perfect cookie texture! Then beat in the egg and vanilla until just combined. Now, gently mix in the flour, baking powder and salt. I like to do this in two batches to avoid flying flour everywhere. The dough should come together nicely – don’t overmix it or your cookies will be tough!

Step 2: Bake the Cookies

Heat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough, then roll into balls and gently flatten them slightly with your palm. They’ll spread just a bit while baking. Pop them in the oven for 9-11 minutes – you want them just golden around the edges but still soft in the center. Let them cool completely on the baking sheet – I know it’s hard to wait!

Step 3: Make the Caramel Drizzle

While the cookies cool, unwrap those caramels (yes, all 20 of them – put on some music while you do this!). Combine them with the heavy cream in your microwave-safe bowl. Microwave in 30-second bursts, stirring well between each one. It’ll take about 2 minutes total to get that perfect silky smooth caramel sauce. If it seems too thick, add a splash more cream. Too thin? Let it cool a minute – it’ll thicken as it sits.

Step 4: Assemble and Finish

Now the fun part! Spoon about a teaspoon of warm caramel onto each cooled cookie – don’t go crazy or it’ll drip everywhere. Let it set for 5 minutes. Meanwhile, melt your chocolate chips (microwave in 20-second bursts, stirring between). Drizzle or spread the chocolate over the caramel layer, then immediately sprinkle with that flaky sea salt. The contrast is everything! Chill the cookies for about 15 minutes to set all those delicious layers before serving.

Tips for Perfect Salted Caramel Chocolate Cookies

After making these cookies more times than I can count, I’ve picked up some foolproof tricks that make all the difference:

Room temp ingredients matter! Cold butter and eggs make for dense cookies – take them out at least an hour before baking.
Watch the clock like a hawk – these cookies go from perfectly soft to overdone in just 30 seconds. The edges should barely be golden.
Customize your caramel thickness – more cream makes it pourable, less gives you those thick, gooey ribbons.
Let cookies cool completely before drizzling, or the caramel will soak in instead of sitting pretty on top.
Use flaky sea salt, not table salt – those delicate crystals give you just the right salty crunch in every bite.

Follow these simple tips and you’ll get bakery-worthy cookies every single time – pinky promise!

Variations of Salted Caramel Chocolate Cookies

Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up. Try swapping semi-sweet chocolate chips for dark chocolate if you love that rich, bittersweet contrast. Out of caramel candies? A good-quality salted caramel sauce works in a pinch – just warm it slightly before drizzling. For extra crunch, fold chopped pecans or walnuts into the dough. My neighbor swears by adding a pinch of cinnamon to the cookie base for cozy warmth. The beauty of this recipe? It welcomes creativity while staying utterly delicious!

Serving and Storing Salted Caramel Chocolate Cookies

Here’s the deal – these cookies are absolute heaven when served slightly cool but not cold, about 15 minutes after taking them out of the fridge. That’s when the caramel is just soft enough to give you that dreamy pull but the chocolate is still set. Store them in an airtight container at room temperature (if they last that long!) for up to 3 days. Want to revive that fresh-baked feel? Pop one in the microwave for 5-8 seconds – just enough to make the caramel ooze without turning the cookie into a puddle!

Nutritional Information

Now, let’s be real – we’re not eating these cookies for their nutritional benefits! But because I know some of you like to keep track (or need to justify eating three in one sitting), here’s the deal: these are definitely a treat. The exact nutrition will vary depending on your specific ingredients – like whether you use full-fat butter or a different chocolate brand.

That said, each cookie packs a satisfying combo of carbs from the flour and sugar, protein from the egg, and – let’s be honest – plenty of delicious fats from the butter, caramel, and chocolate. The sea salt adds those trace minerals that make us feel slightly better about indulging. My advice? Enjoy them mindfully, savor each bite, and maybe balance them with a salad for dinner (wink).

Frequently Asked Questions

Can I use store-bought caramel sauce instead of melting candies?
Absolutely! I’ve done this many times when I’m short on time. Look for a thick, high-quality caramel sauce – the kind that holds its shape when spooned. Warm it slightly for easier drizzling. Just know homemade caramel from candies has that nostalgic, chewy texture I personally adore.

How do I prevent my cookies from spreading too much?
Three tricks: First, make sure your butter is softened but not melted. Second, chill the dough for 30 minutes before baking (though this isn’t mandatory). Third, don’t overmix after adding flour – those extra gluten strands make cookies spread. If all else fails, add 2 extra tablespoons of flour to your next batch!

Can I freeze the cookie dough for later?
You bet! Scoop the dough balls onto a tray, freeze solid, then transfer to a bag. When ready to bake, add 1-2 minutes to the baking time straight from frozen. The caramel and chocolate topping should always be added fresh after baking though – frozen toppings get weird textures.

Why is my caramel drizzle hardening too fast?
This happens when the caramel gets too cool. Keep it warm by placing the bowl over hot water while working. If it hardens, just microwave for 10 seconds to loosen it up again. Adding an extra ½ tablespoon of cream helps maintain that perfect drizzling consistency too.

Final Thoughts

There you have it – my all-time favorite cookie recipe that never fails to impress! I hope you’ll give these Salted Caramel Chocolate Cookies a try and fall in love with them like I did. When you make them (because I know you will!), snap a photo and tag me – I’d love to see your beautiful creations. Now go grab that butter and get baking – your taste buds will thank you!

20 Amazing Salted Caramel Chocolate Cookies to Die For