Salted Chocolate Caramel Cookies
- 50m Prep Time
- 12m Cook Time
- 1h Ready In
Double chocolate cookies stuffed with soft caramels and sprinkled with flaky sea salt. Rich, decadent, and melt-in-your-mouth.
Ingredients
- 473 ml all-purpose flour
- 315 ml unsweetened cocoa powder
- 9.86 ml baking soda
- 1.23 ml salt
- 237 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 355 ml packed light brown sugar
- 2 large eggs at room temperature
- 9.86 ml pure vanilla extract
- 59.1 ml buttermilk
- 340 g bittersweet chocolate chopped
- 36 soft caramels
- Flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.2 mg
- Iron: 0.86 mg
- Magnesium: 18.6 mg
- Phosphorus: 39.7 mg
- Potassium: 72.3 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 315 ml unsweetened cocoa powder
- 9.86 ml baking soda
- 1.23 ml salt
- 118 ml granulated sugar
- 355 ml packed light brown sugar
- 9.86 ml pure vanilla extract
- 59.1 ml buttermilk
- 36 soft caramels
- Flaky sea salt
Prepare
- 237 ml unsalted butter, at room temperature
- 2 large eggs, at room temperature
- Chop 340 g bittersweet chocolate
Let's Cook
-
Step 1.
Line a baking sheet with parchment paper. In a medium bowl, sift together 2 cups all-purpose flour, 1⅓ cups unsweetened cocoa powder, 2 teaspoons baking soda, and ¼ teaspoon salt, then whisk to combine; set aside.
-
Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature), ½ cup granulated sugar, and 1½ cups packed light brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add 2 large eggs (at room temperature) one at a time, then 2 teaspoons pure vanilla extract.
-
Step 3.
Add the flour mixture in two parts, alternating with ¼ cup buttermilk, beating until just incorporated. Fold in 12 ounces chopped bittersweet chocolate (about 2 cups) by hand. Refrigerate the dough for at least 30 minutes.
-
Step 4.
Shape the dough into balls (about 2 tablespoons each). Place the balls onto the prepared baking sheet and refrigerate while preparing the caramels. With the back of a spoon, flatten each of 36 soft caramels into a ¾-inch-wide disk. Then flatten each dough ball into a disk and wrap it around a flattened caramel; return the stuffed dough balls to the baking sheet and refrigerate.
-
Step 5.
Heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the chilled dough balls onto the prepared sheets, spacing them 2 inches apart. Sprinkle with flaky sea salt and bake, rotating the positions of the baking sheets halfway through, until set around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.