Introduction

These Chocolate Caramel Cookies combine rich cocoa flavor with a smooth homemade salted caramel sauce. Soft, indulgent, and perfectly balanced between sweet and salty, they make an irresistible treat for any occasion.

A close-up view of a stack of five dark brown chocolate cookies, each with a soft, smooth caramel filling visible between the layers, topped with a shiny, thick caramel dollop that slightly overflows the top cookie. The cookies have a rich, dense texture with a slightly cracked surface, and the caramel is golden-brown and glossy, catching the light. Around the stack, there are a few more cookies of the same type lying flat, each with a generous caramel topping sprinkled with coarse salt. The entire scene is placed on a white marbled surface, highlighting the deep brown and warm caramel colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla extract
1 cup (200 g) granulated white sugar (for caramel)
5 tbsp (70 g) salted butter, softened (for caramel)
1/2 cup (120 ml) heavy cream, at room temperature (for caramel)
1 tsp vanilla extract (for caramel)
1/4-1/2 tsp sea salt (depending on preference, for caramel and topping)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Step 2: Using an electric mixer, cream the softened unsalted butter, light brown sugar, and granulated white sugar on high speed until fluffy.
Step 3: Add the egg yolks and vanilla extract, mixing on medium speed until the mixture is light and airy, about 1 to 2 minutes.
Step 4: Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined.
Step 5: Scoop the dough into 32 tablespoon-sized balls. Press each ball gently with a 1/4 teaspoon to create an indent. Chill the dough for one hour.
Step 6: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 7: Place 12 dough balls on a parchment-lined baking sheet, spacing them evenly.
Step 8: Bake for 9 to 11 minutes, ideally 10 minutes. Once out of the oven, press the centers again with a 1/4 teaspoon to restore the indent if needed. Use a circular cookie cutter to gently reshape each cookie while warm.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: To make the salted caramel sauce, heat the granulated white sugar in a large saucepan over medium-low heat. It will first crystallize then slowly melt and turn golden. When most sugar is melted but some crystals remain, reduce heat to low to prevent burning. This process takes about 20 minutes.
Step 11: Immediately stir in the salted butter until fully incorporated.
Step 12: Add the heavy cream and stir quickly to combine. If the mixture begins to separate, increase heat slightly and stir vigorously until smooth.
Step 13: Stir in the vanilla extract and sea salt, then simmer on low for 2 to 3 minutes. Remove from heat and let cool completely.
Step 14: Once the cookies are cooled, spoon a heaping teaspoon of caramel into each cookie’s indent. Sprinkle additional sea salt on top and serve.

Tips & Variations

Chill the dough thoroughly to help keep the cookie shape while baking and enhance flavors.
Use room temperature ingredients for the caramel to prevent separation during the mixing process.
For extra texture, sprinkle chopped toasted nuts or chocolate chips on the caramel filling before serving.
If you prefer less salt, reduce the sea salt in the caramel or skip the topping sprinkle.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. Keep the caramel sauce refrigerated in a sealed jar for up to 1 week; warm gently before using. Once filled, cookies are best enjoyed the same day as the caramel softens the cookie over time.

How to Serve

A close-up of dark brown chocolate cookies with a smooth, shiny caramel layer spread neatly in the center of each cookie. The caramel is light golden brown with small sparkling salt crystals sprinkled on top, adding texture and a slight shine. The cookies have a rich, crumbly surface contrasting with the soft, glossy caramel, all resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the flavor will be slightly different. Dutch-process cocoa is less acidic and gives a more mellow chocolate taste. Adjust leavening accordingly if needed.

How do I prevent the caramel from burning?

Keep the heat low and stir frequently once the sugar starts melting. Lower the heat as soon as sugar color deepens and avoid stirring too aggressively early on to stop crystallization.