Double Chocolate Salted Caramel Cookies

I’m just going to say it—these Double Chocolate Salted Caramel Cookies are the freakin bomb and there is no chilling of the dough required before baking! This recipe bakes up cookies with light crispy edges that are soft and chewy in the middle. They have a rich chocolatey, caramel taste with sea salt flakes lightly sprinkled on top. And for that serious caramel lover, you can also drizzle some warm caramel over the top!

Sounds good, right

Yeah, you should just grab you baking sheets now!

Double Chocolate Salted Caramel Cookies - Overhead shot of a basket full of double chocolate salted caramel cookies sprinkled with sea salt.
These soft and chewy Double Chocolate Salted Caramel Cookies are the perfect mix of sweet and salty!

about the recipe

This double chocolate salted caramel cookie dough is adapted from my super soft chocolate chip cookies recipe, a cookie that’s been pretty popular over on my Instagram feed and over on Pinterest.

With this recipe, I omitted the instant vanilla pudding and vegetable shortening, and added in the unsalted butter, unsweetened cocoa, and salt. Then I swapped out the semi-sweet chocolate baking bar for the semi-sweet chocolate chips and caramel-flavored baking chips from Ghirardelli. You can still use the baking bar if you’d prefer though!

I made sure the unsalted butter was softened and creamed together well with the brown sugar and granulated sugar before adding in the eggs, vanilla extract, and dry ingredients, and then folded in the chips (see my baking tip below why this is important).

What’s really nice about both this recipe and the chocolate chip cookie recipe is they don’t require refrigeration before baking. That’s a nice time saver right there!

As soon as I folded in the chips, I immediately scooped out the dough, using a 1 1/2″ size cookie scoop, and placed them about 1 1 /2-2″ apart on my cookie sheets. Depending on the size of your cookie sheets, I was able to get 3 rows of 4 cookies, yielding a total of 36 cookies.

Double Chocolate Salted Caramel Cookies - Straight on shot of person drizzling melted caramel over top of double chocolate salted caramel cookies on a cooling rack.
For a little extra sweetness, drizzle some melted caramel over top of your cookies!
Double Chocolate Salted Caramel Cookies | All Images © Beyond the Butter, LLC

baking tip – fold in your chocolate and caramel chips

You know how the pros say to be careful not to over mix your dough? Well, folding in your chips into the batter is a good example. Folding them in with a spatula versus mixing them in with your mixer avoids any overmixing! This applies to any other optional add-ons like nuts or dried fruit.

I made these double chocolate salted caramel cookies for my husband as a Welcome Home present because he had been away on a week-long business trip in Charlotte, NC. When I told him over the phone what I made him, he was quite happy to know they’d be waiting for him when he got home. I didn’t tell him that I may have had a few already, but that’s only because someone had to taste test them, right? Overall, I was really pleased with how well these came out. It’s a really easy recipe that combines these sweet and salty flavors that just work so well together.

Enjoy and happy baking!

give these other beyond the butter cookie recipes a try!

Double Chocolate Salted Caramel Cookies | All Images © Beyond the Butter, LLC

Double Chocolate Salted Caramel Cookies

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (does not include cooling)
  • Total Time: 30 minutes
  • Yield: Approx. 36 Cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


Your taste buds will be in their happy place after biting into one of the soft and chewy double chocolate salted caramel cookies! For a smidge of extra sweetness, drizzle some melted caramel over top!




  1. Preheat oven to 375ºF and line 2 cookie sheets with parchment paper or you can use silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa. Set aside.
  3. Using your hand-held mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light and fluffy.
  4. Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.
  5. Switching the mixer speed to low, gradually add in your whisked dry ingredients until well blended. Then fold in the milk chocolate chips and caramel chips.
  6. Using a spoon or cookie scoop (I used the 1 1/2″ size), drop dough by the spoonful leaving 2 inches apart on the lined baking sheets.
  7. Lightly sprinkle the tops of each cookie with the sea salt flakes.
  8. Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
  9. Remove from oven and allow to cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
  10. Keep stored in an airtight container for up to a week with a slice of bread (see notes).


  • Use a cookie scoop to scoop out your cookies to get that consistent shape and size each time!
  • Fold your chocolate and caramel-flavored chips into the batter with a spatula versus mixing them in with your hand or stand mixer.
  • Recipe adapted from my Super Soft Chocolate Chip Cookies and the St. Stephen’s Family Recipes cookbook.

Keywords: double chocolate salted caramel cookies, chocolate caramel cookies, salted caramel cookies, salted caramel double chocolate chip cookies, chocolate caramel cookies recipe, double chocolate cookies recipe, chocolate, caramel, cookies

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Double Chocolate Salted Caramel Cookies | All Images © Beyond the Butter, LLC
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  • Reply
    August 4, 2018 at 10:53 PM

    Love your blog! such great recipes!!! I really have to try this recipe! Chocolate and Caramel is always a great idea!!!

    • Reply
      August 5, 2018 at 1:47 PM

      Thank you so much, Dee! I completely agree about chocolate and caramel! I hope you get a chance to make these!

  • Reply
    September 10, 2018 at 4:13 PM

    These were hands down the best double chocolate chip cookies I’ve ever made and tasted. I brought them to work and they were gone in no time. Everybody loved them! I had some leftover homemade caramel sauce in the fridge and used it to fill the cookies (as suggested by Jennifer when I asked for her opinion on Instagram), instead of using caramel chips. The caramel spilled over just a little bit while baking, and created a delicious caramel puddle in the middle of each cookie. I will definitely make these again VERY soon. Yum!!

    • Reply
      September 11, 2018 at 4:27 PM

      Yay Janna!! Thanks for letting me know how they turned out! I’m so happy you and your coworkers loved them!

  • Reply
    November 7, 2018 at 8:41 AM

    Though I see it is not necessary, would it be okay to refrigerate the dough overnight?

    • Reply
      November 7, 2018 at 1:25 PM

      Absolutely! I would just make sure to let it sit out at room temp for approx. 30-45 minutes before trying to scoop it onto the lined baking sheets.

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