Go Back
–+ servings
Double Chocolate Salted Caramel Cookies

Decadent Double Chocolate Salted Caramel Cookies Recipe

These Double Chocolate Salted Caramel Cookies marry rich chocolate with gooey caramel, all with a sprinkle of sea salt for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 ¾ cups all-purpose flour substitute with gluten-free flour for gluten-free option
  • ½ cup unsweetened cocoa powder Dutch-processed cocoa can offer a smoother taste
  • 1 tsp baking soda baking powder can be used with adjustments
  • ½ tsp salt use kosher or sea salt for best effect
Fudgy Mixture
  • ½ cup unsalted butter room temperature; substitute with coconut oil or margarine
  • ¾ cup granulated sugar coconut sugar can provide lower-glycemic options
  • ½ cup light brown sugar lightly packed; swap with dark sugar for deeper taste
  • 2 large eggs room temperature; use applesauce for egg-free version
  • 2 tsp vanilla extract avoid substitutes for best results
Chocolatey Goodness
  • 1 cup semi-sweet or milk chocolate chips dark chocolate or white chocolate can be used
  • ½ cup caramel-flavored chips consider butterscotch chips as an alternative
Topper
  • to taste sea salt flakes use flakes for added texture
  • optional caramel sauce or dulce de leche drizzle for extra richness

Equipment

  • Mixing Bowls
  • Baking sheets
  • Parchment Paper
  • Spatula
  • hand mixer
  • Cookie scoop

Method
 

Baking Steps
  1. Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well, then add the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, mixing on low until just combined.
  6. Gently fold in the chocolate chips and caramel-flavored chips into the batter.
  7. Drop mounds of dough onto the prepared baking sheets, spacing them two inches apart.
  8. Sprinkle a pinch of sea salt flakes on top of each cookie.
  9. Bake for 8–10 minutes until the edges are set and the centers are still soft.
  10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
  11. Optional: Drizzle warm caramel sauce or dulce de leche over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter and eggs are at room temperature. Avoid overmixing after adding dry ingredients to maintain the fudgy center.

Tried this recipe?

Let us know how it was!