Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByGabriel Langdon February 8, 2026February 8, 2026

Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa and sweet caramel chips for a decadent treat. Soft, chewy, and topped with a sprinkle of sea salt, they offer the perfect balance of sweet and salty in every bite.

A close-up view of a thick, round chocolate cookie held by a woman's hand, showing its cracked, rough texture. The cookie is dark brown with large melted chocolate chunks embedded on the surface. It is topped with several thin drizzles of caramel sauce that create shiny, golden lines across the cookie, and sprinkled lightly with coarse sea salt crystals that add small white spots. The background shows blurred white marbled texture and parts of similar cookies lying flat on a white surface. 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
½ cup unsalted butter, softened
¾ cup granulated sugar
⅓ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet or milk chocolate chips
½ cup caramel flavored chips
Sea salt flakes, for sprinkling

Instructions

Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
Step 3: In a stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter mixture, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips and caramel chips carefully.
Step 6: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Sprinkle the tops of the cookie dough with sea salt flakes before placing them in the oven.
Step 8: Bake for 8–10 minutes, then allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, slightly underbake by removing them at 8 minutes and letting residual heat finish cooking.
Substitute the caramel chips with chopped soft caramel candies for a chewier caramel center.
Use fleur de sel instead of regular sea salt flakes for a more delicate salty crunch.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor depth.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them in a preheated 300ºF oven for 5 minutes to refresh their softness and melted chips.

How to Serve

A close-up view of a thick chocolate cookie held by a woman's hand, showing a cracked surface filled with melted dark chocolate chunks. The cookie is topped with thin drizzles of caramel sauce and sprinkled lightly with coarse sea salt. The background features more cookies slightly blurred on a white marbled surface. The cookie looks rich and gooey with a shiny texture on top, emphasizing the chocolate and caramel contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate chips instead of semi-sweet or milk chocolate?

Yes, dark chocolate chips work well and will add a richer, slightly more bitter contrast to the sweetness of the caramel.

What if I don’t have caramel flavored chips?

You can substitute caramel flavored chips with soft caramel bits or finely chopped caramel candies. Alternatively, drizzle caramel sauce over the baked cookies for an extra caramel touch.