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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with fudgy centers and chocolate-chip puddles, finished with flaky sea salt. These bake at 375°F for 10–12 minutes so the caramel stays gooey inside.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Cookie base
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
Chocolate and filling
  • 1.5 cup dark chocolate chips
  • 20 soft caramel candies one per cookie, unwrapped
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and dry mix
  1. Preheat the oven to 375°F and line baking sheets with parchment, making sure the surface is ready before mixing begins.
  2. Whisk all-purpose flour, cocoa powder, baking soda, and salt in a bowl until evenly combined and free of cocoa lumps.
Cream and build the dough
  1. Beat softened unsalted butter with brown sugar and granulated sugar until very light and fluffy.
  2. Add eggs and vanilla extract, then beat just until the mixture is smooth and cohesive.
  3. Fold the flour mixture into the batter, then fold in dark chocolate chips until no dry streaks remain.
Fill, portion, and bake
  1. Scoop 2-tablespoon portions of dough, flatten slightly, place a soft caramel candy in the center, and wrap dough around it to seal completely.
  2. Roll the filled dough into a ball and place it on the baking sheet with space between cookies.
  3. Bake for 10–12 minutes at 375°F until the edges are set and the caramel looks gooey in the middle.
Finish and cool
  1. Sprinkle flaky sea salt immediately after baking while the tops are still warm.
  2. Cool the cookies for 8 minutes before eating so the centers settle slightly but remain molten.

Notes

For clean caramel centers, fully seal the dough around each candy so it won’t leak during baking. Store cookies in an airtight container at room temperature for 3 days, or refrigerate up to 5 days; freeze up to 2 months for best texture—thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend (check it contains xanthan gum).