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These salted caramel chocolate cookies are everything you want them to be – soft, chewy and salty-sweet with a soft caramel center. This comes from the whole Rolo candy that is stuffed inside the dough.
This is a great recipe for chocolate lovers! These oversized cookies are rich and decadent. Finished with a sprinkle of sea salt, they are destined to be your new favorite cookie!
What’s in these Salted Caramel Chocolate Cookies
- All-purpose flour
- Unsalted butter. The salt on top of these cookies will be plenty, so make sure you use the unsalted kind of butter.
- White sugar
- Brown sugar. Doing a 50/50 split between brown sugar and granulated sugar will ensure a chewy texture that stays chewy for days.
- Cocoa powder
- Dark chocolate chips. They give these cookies their rich, chocolatey flavor. In a pinch, semisweet chocolate chips can be used.
- Milk. This recipe only calls for a little bit, so it doesn’t matter which kind you use. Even nonfat milk works fine.
- Vanilla extract
- Flaky sea salt. The sprinkle of salt on top of these cookies is the best part! So be sure to use sea salt, not table salt or anything else. If you don’t have sea salt, don’t use anything at all.
How to make these Salted Caramel Cookies
Make the Chocolate Cookie Dough
First, beat the butter, sugars, eggs, vanilla and milk together.
Then, add in the flour, cocoa powder, baking soda and salt.
Finally, use a mixing spoon to fold in the chocolate chips. The batter will be pretty sticky, but it’s the trade off for a melt-in-your-mouth chewy cookie.
Form the Cookies
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 to create a gooey caramel center.
First, place 1 tablespoon of cookie dough onto a prepared baking sheet. (If you have a tablespoon-size cookie scoop, it will be helpful. If not, use a measuring spoon.)
Then, press the Rolo candy on top. Place the second tablespoon of cookie dough on top of the caramel and use your fingers to seal the dough around the caramel.
Give each cookie a sprinkle of salt and they’ll be ready to bake.
Bake the Cookies
When you pull these delicious 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.
Only move them to a wire rack after they’ve cooled to room temperature.
Find the full instructions in the recipe card below.
How to store these cookies
These chocolate caramel cookies will keep for 3-4 days in an airtight container at room temperature. After that, they’ll be less chewy.
If you want the cookies to keep for longer, freeze them within a day of baking them. Freezing the dough also works well.
We love popping cookie dough out of the freezer on a snow day during the winter months – so easy!
When you make these salted caramel chocolate cookies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cookie recipes, try these:
- Apple Butter Cookies with Cinnamon Vanilla Frosting
- Ultimate Soft and Chewy Chocolate Chip Cookies (Without Butter)
- Best Raspberry Rugelach Recipe
For more chocolatey recipes, try these:
Salted Caramel Chocolate Cookies Recipe (with Rolos)
- 1 stick unsalted butter room temperature
- 1/2 cup white 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 caramel candy
- Sea salt for sprinkling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs, vanilla and milk and beat well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients into the wet ingredients. 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 two large baking sheets with parchment paper.
- Scoop cookie dough into 1 Tbsp. balls. Place the cookie dough balls onto the prepared baking sheet.Press one Rolo into each 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. 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).