Dessert

Double Chocolate Salted Caramel Cookies Recipe

BySarah Summers April 2, 2026April 2, 2026

Introduction

These Double Chocolate Salted Caramel Cookies are a decadent treat combining rich cocoa, gooey caramel chips, and a sprinkle of sea salt for the perfect balance of sweet and salty. Soft and chewy with a crisp edge, they are sure to satisfy any chocolate lover’s craving.

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) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
Step 3: Using a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and light 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 on low speed, mixing just until combined. Avoid overmixing.
Step 6: Fold in the chocolate chips and caramel chips evenly with a spatula.
Step 7: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Sprinkle sea salt flakes lightly on top of each cookie dough mound.
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 before transferring 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.
If you prefer less salt, omit the sea salt flakes on top.
Try swapping caramel chips for butterscotch or white chocolate chips for a different twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well before or after baking—thaw completely at room temperature before enjoying. To reheat, warm for 10-15 seconds in the microwave to regain softness.

How to Serve

A close-up of a round chocolate cookie held by a woman's hand, showing three layers visually: the base layer is dark brown with a cracked texture and visible chocolate chunks, the second layer has diagonal lines of smooth caramel drizzle in a light brown color, and the final layer consists of small, coarse salt flakes scattered evenly on top. In the background, another cookie is slightly blurred and lying flat on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the caramel chips?

Yes, you can substitute caramel chips with butterscotch chips, white chocolate chips, or even chopped soft caramel pieces. Just keep in mind that baking times may vary slightly.

Why are my cookies too flat?

Flat cookies can result from using too much butter or not chilling the dough. Try reducing the butter slightly or chilling the dough for 30 minutes before baking to help the cookies hold their shape better.