Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByElla Hart March 28, 2026March 28, 2026

Introduction

These Double Chocolate Salted Caramel Cookies combine rich cocoa, gooey caramel chips, and a hint of sea salt for an irresistible treat. Perfectly soft with a slightly crisp edge, they’re sure to satisfy any chocolate lover’s cravings.

A close-up image of a single round chocolate cookie held between the fingers of a woman's hand, with a cracked dark brown surface showing a soft texture inside. The cookie has three diagonal lines of glossy caramel sauce drizzled on top, and small chunks of melted chocolate embedded in the surface. Scattered flakes of white sea salt add a contrast in texture and color. In the blurred background, two more similar cookies rest on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet or milk chocolate chips
3/4 cup caramel flavored chips
Sea salt flakes, for sprinkling

Instructions

Step 1: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until fully combined. Set aside.
Step 3: Using a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to keep the cookies tender.
Step 6: Gently fold in the chocolate chips and caramel chips using a spatula, distributing them evenly through the dough.
Step 7: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Lightly sprinkle sea salt flakes over the cookie dough mounds.
Step 9: Bake for 8 to 10 minutes, until the edges are set and slightly crisp but the centers remain soft.
Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For chewier cookies, chill the dough for 30 minutes before baking.
Use high-quality cocoa powder and chocolate chips for richer flavor.
Sea salt flakes add a lovely contrast but can be omitted if you prefer less saltiness.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies before or after baking for longer storage. To reheat, warm gently in a microwave or oven to restore softness.