Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByMarina Montclair March 25, 2026March 25, 2026

Introduction

These Double Chocolate Salted Caramel Cookies are an irresistible treat combining rich cocoa flavor, melty chocolate chips, and sweet caramel bites with a hint of sea salt. Perfectly soft and chewy, they make a decadent snack or dessert for any chocolate lover.

A close-up of a round, thick chocolate cookie with a cracked texture on top, showing a rich dark brown color. It is decorated with caramel drizzle in thin, uneven lines across the surface and sprinkled with coarse white sea salt. The cookie is being held by a woman's hand against a white marbled background where another cookie is partly visible. The cookie looks soft and gooey with visible chocolate chunks. 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
¼ teaspoon sea salt
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
½ cup caramel flavored chips

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 sea salt. Set aside.
Step 3: Using a stand mixer, cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and caramel chips gently.
Step 6: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
Step 7: Lightly sprinkle the tops of each cookie with sea salt flakes before baking for 8 to 10 minutes.
Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, slightly underbake and let them finish setting on the baking sheet after removing from the oven.
Swap caramel chips for chopped caramel candies or drizzle melted caramel over cooled cookies for a richer treat.
Use dark chocolate chips for a more intense chocolate flavor.
Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

A close-up view of a single thick chocolate cookie held by a woman's hand, featuring a dark brown color with a slightly cracked surface and large, glossy chocolate chunks embedded across the top. The cookie is drizzled with caramel sauce in thin lines that cross over the chocolate pieces and sprinkled lightly with flaky sea salt crystals. The background shows a white marbled surface with more similar cookies slightly out of focus. 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 butter?

Yes, but reduce or omit the additional sea salt to avoid an overly salty cookie.

What’s the best way to keep caramel chips from melting too much?

Fold the caramel chips in gently at the end and avoid overmixing the dough. Baking at the recommended temperature for the suggested time helps maintain their shape.