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!
about the recipe
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.
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!
- Super Soft Chocolate Chip Cookies
- Classic Peanut Butter Blossoms
- Oatmeal Chocolate Chip Salted Caramel Cookies
- Chocolate Dipped Peanut Butter Cookies
- Homemade Oreo Snowflake Cookies
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!
- 2 1/4 cups (315 grams) of All-Purpose Flour
- 1/2 cup (50 grams) Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup (226 grams) Unsalted Butter, room temperature
- 1 cup (212 grams) Granulated Sugar
- 1 cup (198 grams) Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 cup Caramel Flavored Chips
- Small amount of Sea Salt Flakes for sprinkling over top of cookies
- Caramel (optional, for drizzling over the top)
- Preheat oven to 375ºF and line 2 cookie sheets with parchment paper or you can use silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa. Set aside.
- 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.
- Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.
- 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.
- 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.
- Lightly sprinkle the tops of each cookie with the sea salt flakes.
- Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes).
- Remove from oven and allow to cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
- 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.
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