Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByGabriel Langdon January 30, 2026January 30, 2026

Introduction

These Double Chocolate Salted Caramel Cookies are a perfect treat for chocolate lovers who enjoy a hint of salty sweetness. Rich cocoa and melty caramel chips come together in a soft, chewy cookie that’s easy to make and impossible to resist.

A close-up image of a thick chocolate cookie held by a woman's hand, showing its cracked, dark brown surface studded with large chocolate chunks. The top of the cookie is drizzled with caramel sauce in diagonal lines and sprinkled with coarse sea salt, adding texture and shine. The background is a white marbled surface with parts of other similar cookies blurred out, making the main cookie the focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon sea salt, plus more for sprinkling
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet or milk chocolate chips
1 cup caramel flavored chips

Instructions

Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
Step 2: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl; set aside.
Step 3: In a stand mixer, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Step 4: Add the eggs and vanilla extract; mix until well combined.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips and caramel chips.
Step 6: Drop dough by tablespoonfuls onto prepared baking sheets, spacing them about 2 inches apart.
Step 7: Sprinkle tops with sea salt flakes before baking for 8–10 minutes.
Step 8: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, try using homemade caramel bits or chopped soft caramel candies instead of caramel chips.
Use dark chocolate chips for a richer, less sweet cookie.
If you prefer crispier cookies, bake an extra 1–2 minutes but watch carefully to avoid burning.
Adding a teaspoon of espresso powder to the dry ingredients can enhance the chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or zip-top bag for up to 3 months. Reheat gently in a microwave or warm oven for a few seconds to restore softness.

How to Serve

A soft-looking, thick chocolate cookie with visible chunks of dark chocolate spread across its surface is held delicately by a woman's hand at the side. The cookie is drizzled with golden caramel sauce in thin lines running diagonally across the top, sprinkled with coarse sea salt that adds texture and contrast. The dark, cracked surface of the cookie contrasts with the smooth shine of the caramel and the light, flaky salt crystals. In the background, more cookies rest on a white marbled surface, slightly blurred to keep focus on the cookie in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added sea salt in the dough slightly to avoid an overly salty cookie.

How do I prevent the caramel chips from melting too much?

Caramel chips are formulated to hold their shape better than fresh caramel, but baking at the recommended temperature and time helps keep them intact. If melting is an issue, chill the dough before baking.