Describing these cookies is pretty straightforward – salted caramel and dark chocolate. I mean… there’s nothing bad about these cookies. These are the cookies that people ask about when I gift them as part of Christmas cookie boxes. These are the cookies that the kids beg me to make on snow days. They’re also the cookies that the Big Guy requests any time we celebrate a birthday or special occasion – even when cake is probably the more appropriate dessert.
These Salted Caramel Dark Chocolate Cookies are everything you want them to be – soft, chewy, salty-sweet and ooey gooey on the inside. This comes from the whole Rolo candy that is stuffed inside the dough. They’re large in size and rich in chocolatey flavor – I doubt you could eat more than one or two at a sitting. Finished with a sprinkle of sea salt, they are one of the most decadent cookies I’ve ever had. And they are the perfect companion for a big glass of cold milk.
You’ll have to get your hands dirty to make these treats. As I mentioned, you’ll be smushing a Rolo candy safely between 2 tablespoons of cookie dough and then working the dough around the Rolo to ensure it’s completely covered during baking. The batter is pretty sticky too, but it’s the trade off for a finished product that is melt-in-your-mouth chewy. When you pull these Salted Caramel Chocolate Cookies from the oven, they may appear to be undercooked. Don’t worry, they will cook for a few more minutes just from the heat of the baking sheet, resulting in a perfectly soft cookie.
The measurements here make about 16 large Salted Caramel Dark Chocolate Cookies. I almost always double the recipe and freeze half of the dough, or just go ahead and bake the whole thing. One thing is for sure, these cookies will never go to waste. Enjoy!
- 1 stick of unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup flour
- 1 egg
- 1 tsp. vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 2 tbsp. milk
- 1 1/2 cups dark chocolate chips
- 16-18 Rolos
- Sea salt for sprinkling
Cream together the butter and sugars in a stand mixer until light and fluffy. Add the eggs and vanilla and beat well.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add in the wet ingredients and milk. Fold in the chocolate chips. Cover and chill the dough for at least 1 hour and up to 24 hours.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Scoop cookie dough into 1 tbsp. balls. Press one Rolo into a ball of cookie dough and top with another ball. Press the cookie dough together and smooth the seams so that you cannot see the Rolo at all. Place each cookie onto the baking sheet and sprinkle with sea salt.
Bake for 12-13 minutes. Allow the cookies to cool completely on the cookie sheet (they will continue to bake for a few minutes after you remove them from the oven).
Makes 16-18 cookies.