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A stack of 3 dark chocolate chip salted caramel cookies on a marble background with chocolate chips and caramels around them.
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5 from 4 votes

Dark Chocolate Chip Salted Caramel Cookies

Dark Chocolate Chip Salted Caramel Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and creamy, sweet caramel. A pinch of flaky salt after baking adds the perfect balance of sweet and salty.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 126kcal

Ingredients

Instructions

  • Preheat oven to 350°F
  • In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
    2 cups all purpose flour, 3/4 cup dark cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt
  • Cream the butter and sugar together in a mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
    1 cup unsalted butter, 1 cup granulated sugar
  • Add the eggs one at a time, then the vanilla.
    2 eggs, 1 teaspoons vanilla extract
  • Lower the speed and gradually add the dry mixture to the wet ingredients until well combined. The batter will be very thick.
  • Stir in the dark chocolate chips by hand. If preferred, you can press the chips into the top of each cookie before baking instead. 
    1/2 cup dark chocolate chips
  • Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.
  • Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet lined with parchment paper or a Silpat mat.
  • Press the pieces of caramel onto the tops of the dough balls.
    1/2 cup Kraft caramels
  • Bake for 8-10 minutes.
  • Sprinkle a tiny pinch of the flake salt onto the tops of the cookies immediately after removing from the oven.
    flake salt
  • Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Tips and Techniques For Perfect Cookies

  • Measure the flour by spooning it into a measuring cup. Do not pack it.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.
  • Chill the dough to help keep the cookies from spreading too much when baking.
  • Check the oven temperature with an oven thermometer to ensure that it's actually heated to the proper temperature.
  • Store cookies in an airtight container at room temperature. Consume within 1-2 weeks.
 
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 172IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg