If you’re anything like me and adore that perfect combo of rich chocolate and luscious caramel, then this Chocolate Caramel Cookies Recipe is going to be your new obsession. Seriously, these cookies have that melt-in-your-mouth texture paired with a gooey, salty caramel center that makes each bite feel like a mini celebration. Stick around because I’m about to share all the tips I’ve gathered from my kitchen adventures to help you bake these like a pro!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The deep cocoa cookie base perfectly complements the buttery, salted caramel center for a luxe taste experience.
- Textural Delight: Soft, tender cookies with a slightly crisp edge and a gooey caramel surprise inside will keep you coming back for more.
- Make-Ahead Friendly: You can prepare the dough and caramel ahead of time, which means less stress on baking day.
- Impress Without Fuss: This recipe looks fancy but uses simple techniques you can master even if you’re not a daily baker.
Ingredients You’ll Need
The magic behind these Chocolate Caramel Cookies Recipe lies in quality ingredients working harmoniously — from the Dutch-process cocoa that imparts a rich, smooth chocolate flavor to the homemade salted caramel that ties everything together. I always make sure my butter is nice and soft for easy creaming and opt for room temperature eggs for better dough texture.
- All-purpose flour: Using spooned and leveled flour ensures you don’t add too much and dry out your cookies.
- Dutch-process cocoa powder: This gives a deep chocolate flavor without bitterness—trust me, it’s worth the extra step.
- Baking powder and sea salt: Baking powder adds just a touch of lift, while sea salt enhances all those flavors.
- Unsalted butter: Softened butter creams beautifully with sugars to create the perfect cookie base.
- Light brown sugar and granulated sugar: Brown sugar adds moisture and chewiness; granulated sugar balances sweetness and crunch.
- Egg yolks: Using just yolks enriches the dough without making it cakey—my secret for that perfect texture.
- Vanilla extract: A splash brightens the overall flavor and compliments the chocolate perfectly.
- For the salted caramel: Granulated sugar, salted butter, heavy cream, vanilla, and sea salt come together to form that silky, dreamy center.
Variations
I love tweaking this Chocolate Caramel Cookies Recipe depending on my mood or guest preferences. It’s super adaptable, so feel free to make it your own—because baking should be fun, not rigid!
- Nutty Twist: Add chopped toasted pecans or walnuts into the dough for a crunchy contrast. My family goes crazy when I toss these in!
- Dairy-Free Version: Swap butter for coconut oil and use a coconut cream caramel sauce—perfect for friends with dietary needs.
- Spiced Chocolate: A pinch of cinnamon or chili powder adds a delightful warmth that I discovered after some experimenting.
- Mini Cookies: Make smaller dough balls for bite-sized treats that are fantastic for parties or gift boxes.
How to Make Chocolate Caramel Cookies Recipe
Step 1: Whisk Your Dry Ingredients
Start by combining the flour, Dutch-process cocoa powder, baking powder, and sea salt in a bowl. I like to whisk these well so everything’s evenly mixed—this little step really makes your cookies bake uniformly. Set that aside while you prep the wet ingredients.
Step 2: Cream Butter and Sugars
In a large bowl, cream your softened butter with both sugars until the mixture looks fluffy and lighter in color—about 2 to 3 minutes on high with an electric mixer. This step is key because it incorporates air, which helps give your cookies that lovely tenderness.
Step 3: Add Yolks and Vanilla
Next, mix in the egg yolks and vanilla on medium speed until smooth and light. I love this part because the batter starts to come together into something silky and inviting.
Step 4: Combine Dry and Wet Ingredients
Switch to low speed and slowly add your dry flour mixture. Stir just until you see no more streaks of flour, taking care not to overmix or your cookies might turn out tough. Remember, a gentle approach here is what keeps them tender.
Step 5: Portion and Chill the Dough
Scoop the dough into 32 tablespoon-sized balls and roll each one smooth. Immediately press the center with a ¼ teaspoon measure to create a little indentation—this trick helps hold the caramel filling later. Pop the tray into the fridge to chill for about an hour. Believe me, chilling helps the cookies keep their shape and improves texture.
Step 6: Bake Your Cookies to Perfection
Preheat your oven to 350°F (175°C). Arrange 12 cookies per parchment-lined baking sheet (remember, don’t crowd them). Bake for 9-11 minutes—I find 10 minutes hits the sweet spot for soft edges with a slightly crisp perimeter. When they come out, gently press the centers again with your ¼ teaspoon to deepen the well for caramel. If you want, lightly use a circular cutter around the warm cookies to tidy their shape—that’s a little chef trick I picked up that gives them a perfect bakery look.
Step 7: Make the Salted Caramel Sauce
This is the fun and a bit of a patience game. Heat the granulated sugar slowly over medium-low, watching as it first crystallizes then finally melts into a beautiful golden syrup. When most of it has melted but some crystals remain, lower the heat so nothing burns. Stir in the butter quickly, then the heavy cream, stirring until smooth. If it separates, bump the heat up slightly and stir vigorously—room temperature butter and cream help prevent this hiccup. Finish with vanilla and salt, and let it simmer a couple of minutes until thickened. Set aside to cool completely before filling.
Step 8: Assemble and Enjoy!
Once your cookies are totally cooled, spoon a heaping teaspoon of that luscious caramel right into each little well you made. I sprinkle a tiny pinch of sea salt on top to amp up all those layers of flavor. Serve with a glass of cold milk or simply savor them alongside your favorite coffee—it’s pure joy in every bite.
Pro Tips for Making Chocolate Caramel Cookies Recipe
- Softened Butter is Key: Never skip softening your butter properly—it impacts creaming and cookie texture.
- Patience with Caramel: Melting sugar slowly prevents burning and ensures a smooth sauce; rushing this step is the quickest way to bitterness.
- Use a Cookie Scoop: For even-sized cookies and consistent baking, a tablespoon scoop is your friend.
- Don’t Overbake: They look slightly underdone when pulled out, but they’ll set perfectly as they cool—otherwise, you lose that tender center.
How to Serve Chocolate Caramel Cookies Recipe
Garnishes
I often finish these cookies with an extra sprinkle of flaky sea salt or a tiny drizzle of melted chocolate for a glossy touch. Sometimes I top them with finely chopped nuts to add a bit of crunch and a pop of contrast.
Side Dishes
These cookies are fantastic alongside a scoop of vanilla ice cream or paired with a cup of rich espresso or cold brew coffee. For a festive afternoon, serve with warm spiced cider or a creamy hot chocolate for full-on indulgence.
Creative Ways to Present
For special occasions, I like arranging these cookies in a layered jar with parchment paper between each layer, tied with a rustic ribbon for gifting. Or stack them on a pretty cake stand sprinkled with edible glitter or gold dust for a party wow factor—trust me, they disappear fast!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. The caramel stays soft but not messy, and the cookies remain chewy and fresh. For longer storage, store them in the fridge to help the caramel firm up slightly, though I prefer room temp for that gooey middle.
Freezing
I’ve frozen both the cookie dough and the baked cookies. For dough, portion and flatten discs before freezing, then thaw overnight in the fridge before baking. Baked cookies freeze best with a layer of parchment between them, and they thaw quickly at room temperature—almost like fresh-baked.
Reheating
If your cookies have been chilled or frozen, a quick 10-15 second zap in the microwave brings the caramel back to ooey-gooey perfection. Just watch carefully so they don’t get too warm and fall apart. I also like warming them in a low oven (300°F) for a few minutes to soften edges without overheating.
FAQs
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Can I use regular cocoa powder instead of Dutch-process in this Chocolate Caramel Cookies Recipe?
You can, but Dutch-process cocoa tends to have a smoother, less acidic flavor that really complements the caramel. If you only have regular cocoa, reduce or skip the baking powder slightly since its acidity reacts differently. Expect a slightly different taste and texture, but the cookies will still be delicious.
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How do I know when the caramel is ready?
Look for the sugar to fully melt and turn a rich golden amber color with all crystals dissolved. It should smell nutty and sweet, not burnt. Patience is key—rushing can lead to burnt caramel, which tastes bitter. Stir quickly once butter and cream are added to combine everything smoothly.
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Can I make the caramel sauce ahead and store it?
Absolutely! The caramel can be made a day or two in advance. Store it in an airtight container in the fridge; just warm gently before filling the cookies if it thickens too much. This makes your baking day much easier and less rushed.
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Why do I need to press an indent before and after baking?
Pressing the indent before baking creates a perfect little well to hold the caramel. Since cookies spread and puff in the oven, pressing again while still warm helps reshape the cookie, keeping that well intact and giving you a neat, uniform cookie—plus, it looks just so pretty!
Final Thoughts
I absolutely love how this Chocolate Caramel Cookies Recipe turns out every time. From the first batch I made to now, it’s become a staple that never fails to get compliments and requests for more. Baking these cookies feels like a warm hug, and sharing them makes moments extra special. So go ahead, make a batch this weekend—you won’t regret it. Trust me, once you try them, these cookies become your go-to treat that everybody loves!
Print
Chocolate Caramel Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent Chocolate Caramel Cookies combine rich, fudgy cocoa cookies with a luscious homemade salted caramel sauce. Perfectly soft yet firm with a touch of salty-sweet caramel center, these cookies are sure to satisfy any chocolate lover’s craving.
Ingredients
For the Chocolate Cookies:
- 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
For the Salted Caramel Sauce:
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) salted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla extract
- 1/4-1/2 tsp sea salt (depending on preference)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside this dry mixture for later use.
- Cream butter and sugars: In a large bowl, use an electric mixer or stand mixer with paddle attachment to cream the softened butter, light brown sugar, and granulated white sugar together on high speed until smooth and combined.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture is light and fluffy, about 1 to 2 minutes.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined to form the cookie dough.
- Form cookie dough balls: Scoop the dough into 32 tablespoon-sized portions and roll each into a ball. Press the center of each ball with a 1/4 teaspoon measuring spoon to create an indent. Chill the dough balls in the refrigerator for one hour.
- Preheat oven: Fifteen minutes before baking, preheat your oven to 350°F (175°C).
- Arrange cookies on baking sheets: Line large baking sheets with parchment paper and place 12 cookies per sheet, spacing them apart.
- Bake the cookies: Bake for 9-11 minutes (10 minutes is ideal). As soon as the cookies come out of the oven, press the centers again gently with the 1/4 teaspoon to restore the indent. Use a round cookie or biscuit cutter to gently retrace around each cookie to perfect their shape and shrink them slightly.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the salted caramel sauce: In a large saucepan over medium-low heat, add the granulated sugar. Let it melt slowly, melting all crystals and turning a golden amber color. When most of the sugar has melted but some crystals remain, reduce heat to low to avoid burning. This process takes about 20 minutes.
- Add butter: Quickly stir in the softened salted butter until fully incorporated.
- Add heavy cream: Stir in the room temperature heavy cream quickly. If the mixture separates, increase heat to medium-low and stir vigorously until smooth again.
- Add vanilla and salt: Stir in vanilla extract and sea salt, adjusting salt quantity between 1/4 to 1/2 teaspoon based on taste preference.
- Simmer caramel: Let the caramel simmer gently on low heat for 2-3 minutes, then remove from heat. Allow it to cool completely before using.
- Assemble cookies: Once cookies are cooled, fill each indent with a heaping teaspoon of the cooled salted caramel sauce. Optionally, sprinkle a little sea salt on top before serving.
Notes
- Chilling the dough before baking helps maintain the cookie shape and achieve the perfect texture.
- Make sure your butter and heavy cream are at room temperature to avoid separation in the caramel sauce.
- Use a round cookie cutter after baking to get perfectly shaped cookies and reestablish the indentation.
- The caramel sauce can be stored in an airtight container in the refrigerator for up to one week. Warm slightly before use.
- Be patient when melting the sugar for caramel; rushing the process can cause burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
