Double Chocolate Salted Caramel Cookies Made Easy
Fudgy double-chocolate cookies studded with gooey caramel pockets and finished with flaky sea salt. Big flavor, minimal effort, and no mixer required.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 pieces large eggs room temperature
- 2 teaspoon vanilla extract
- 1.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.75 teaspoon fine sea salt
- 1.5 cup semisweet chocolate chips
- 20 pieces soft caramel candies chopped into 0.5 inch chunks
- 0.5 teaspoon flaky sea salt for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2 minutes by hand or 1 minute with a mixer.
- Whisk in the eggs and vanilla until fully combined and glossy.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and fine sea salt. Add to the wet ingredients and mix just until no dry streaks remain.
- Fold in chocolate chips and chopped caramels. If the dough feels sticky, chill for 10 minutes to make scooping easier.
- Scoop dough into 2 tablespoon portions and arrange 2 inches apart on prepared sheets. Lightly flatten the tops and sprinkle with flaky sea salt.
- Bake 10 to 12 minutes, until edges are set and centers look slightly soft. Caramel may bubble—this is normal.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy warm for the gooiest caramel.
Notes
Tip: Use soft, chewy caramels for best melt. For tidier cookies, freeze chopped caramel pieces for 10 minutes before folding in. Store in an airtight container at room temperature for up to 3 days or freeze up to 2 months.