Big sweet and salty cookies that are loaded with caramel and dark chocolate then drizzled with more caramel and sprinkled with a touch of sea salt in these Salted Caramel Dark Chocolate Cookies. They’re rich and decadent and worth every sinful bite!

SALTED CARAMEL DARK CHOCOLATE COOKIES

Have I got an awesome cookie recipe for you today! Big sweet and salty cookies that are loaded with caramel and dark chocolate then drizzled with more caramel and sprinkled with a touch of sea salt.

Salted Caramel Dark Chocolate Cookies

They’re rich and decadent and worth every sinful bite!

Salted Caramel Dark Chocolate Cookies

Enjoy

xoxo,

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Salted Caramel Dark Chocolate Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 24 1x
  • Category: Dessert

Description

Big sweet and salty cookies that are loaded with caramel and dark chocolate then drizzled with more caramel and sprinkled with a touch of sea salt.


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 21/2 cups Gold Medal® all-purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt or kosher salt
  • 1 cup dark chocolate chips
  • 1 (11 ounce) bag caramel bits
  • 1 (12 ounce) jar hot caramel topping, divided
  • coarse seat salt, for sprinkling

Instructions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Add to the butter mixture, one cup at a time, until just combined. Stir in the dark chocolate chips and caramel bits. Fold in 1/2 cup caramel topping until evenly swirled throughout the dough.
  4. Scoop 1/4 cupfuls of dough a few inches apart on prepared baking sheets. Lightly sprinkle each scoop with some sea salt.
  5. Bake until tops are just starting to crack, but still soft in the middle, about 16 minutes. Rotate cookie sheets halfway through baking time.
  6. Drizzle remaining caramel sauce evenly over hot cookies and sprinkle with a little more sea salt. Let cool completely on cookie sheets.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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