Salted Caramel Dark Chocolate Cookies

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixI like to call these my $5,000 cookies! Back in March 2013, I participated in a Nestle® Toll House baking contest against 9 other fantastic food bloggers, and these dreamy dark chocolate cookies won first place! I’ve been making them for all the chocolate lovers in my life ever since because they are brownie-like cookies stuffed with gooey caramel and topped with sea salt. The most important step in making these little winners? Chill the cookie dough! Without chilling, it will be difficult to handle the sticky dough.

  • Yield: 16 Cookies
  • Preparation Time: 20 Minutes
  • Total Time: 2 Hours 50 Minutes


  • 1 cup (125 g) all-purpose flour
  • 0.66 cup (80 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • pinch salt
  • ½ cup (115 g) butter, softened to room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light or dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1½ cups dark chocolate chips (or semi-sweet)
  • 18 chocolate-coated caramel candies, such as Rolo
  • coarse sea salt
How to Make It
  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
  3. Slowly add the dry ingredients into the wet ingredients, and use a mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1–2 hours.
  4. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  5. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  6. Take 2 tablespoons of chilled dough, split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and caramel candies. Place the balls 3 in apart onto each cookie sheet. Sprinkle each with sea salt before putting into the oven.
  7. Bake each batch for 12–13 minutes. The cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

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