A thick cocoa cookie with crackled edges and a soft center, wrapped around a molten caramel core. Finished with flaky salt, these bake up dark, rich, and unapologetically gooey.

Quick Summary

These salted caramel chocolate cookies use a chilled chocolate dough to fully enclose soft caramels, keeping the centers fluid while the exterior stays tender. Dark cocoa balances the sweetness; flaky salt sharpens every bite.

Extreme macro of salted caramel chocolate cookie with organic break, thick molten caramel center, dense fudgy crumb, and subtle sea salt

Why This Recipe Works

A cocoa-heavy dough creates structure and insulation. That matters. Cocoa absorbs moisture and slows heat transfer, which keeps the caramel from boiling out before the cookie sets.

Brown sugar pulls its weight here. Its molasses content locks in moisture, so the cookies stay soft after cooling instead of drying out by day two. Chilling the dough firms the butter. Cold fat melts slower, which means thicker cookies and sealed edges around the caramel.

Stuffed caramels—not bits—are the point. A single enclosed caramel melts into a fluid center instead of scattering and hardening into the crumb. Flaky salt stays on the surface. It dissolves gradually, delivering salinity first, sweetness second.

Ingredients & Substitutions

Unsalted butter: Provides structure and richness. Softened butter creams smoothly but still holds shape after chilling.
Brown sugar + granulated sugar: Brown sugar keeps the centers soft. Granulated sugar helps the edges set and crack slightly.
Egg: Binds the dough and adds tenderness without making it cakey.
Natural cocoa powder: Gives bitterness and depth. Natural cocoa works best here; Dutch-process mutes contrast and can throw off the rise.
All-purpose flour: Enough protein to hold a stuffed center without turning chewy.
Baking soda: Encourages spread and surface cracking.
Salt (in the dough): Balances sweetness from both chocolate and caramel.
Milk: Loosens the stiff cocoa dough so it spreads instead of baking dense.
Dark or semi-sweet chocolate chips: Extra pockets of chocolate and a bitter counterpoint to the caramel.
Soft caramel candies (Rolos or similar): They melt predictably and stay fluid. Avoid hard or stale caramels—they won’t soften evenly.
Flaky sea salt: Finishing only. Do not substitute table salt.

Essential Equipment

Stand or hand mixer for thick dough
Baking sheets lined with parchment or silicone mats
Cookie scoop for even portions
Cooling rack to prevent soggy bottoms

How to Make Salted Caramel Chocolate Cookies

Mixing the Dough

Cream the butter with both sugars until light but not airy. You want cohesion, not fluff.
Add the egg and vanilla, mixing just until smooth.
Whisk the dry ingredients separately so the cocoa disperses evenly.
Add them to the bowl and mix on low. The dough will look stiff and matte. That’s correct.
Beat in the milk, then fold in the chocolate chips. The dough should be thick, slightly sticky, and able to hold a scoop shape.

Chilling

Cover tightly and refrigerate for at least 3 hours.
This step sets the fat and hydrates the cocoa.
Warm dough spreads too fast and leaks caramel.

Stuffing the Caramel

Scoop the chilled dough and split each portion in half.
Flatten one half, place a caramel in the center, then cap with the second half.
Seal the seams completely. No gaps. Roll gently into a thick ball.
Place dough balls well-spaced on the baking sheet and sprinkle lightly with flaky salt.

Pro Tip

If you see caramel after sealing, add a pinch of dough and reseal. Exposed caramel will escape.

Baking

Bake at 350°F until the edges look set and the centers still appear soft.
The tops should crack slightly.
Do not wait for firmness—they finish setting as they cool.
Cool briefly on the pan, then transfer to a rack. The centers will stay soft; the caramel will thicken as it cools.

Centered ultra-close stack of five salted caramel chocolate cookies with melted chocolate chunks, pressed caramel layers, and flaky sea salt

Expert Tips

For a fluid center, eat warm or reheat briefly. Caramel firms as it cools—this is normal.
If cookies spread too much, your dough was too warm or under-chilled. Return shaped dough to the fridge for 15 minutes before baking.
Salt sticks best when added right before baking, not after.
Use recently purchased caramels. Old ones dry out and refuse to melt evenly.

Storage & Freezing

To Store:
Store baked cookies in an airtight container at room temperature for up to 4 days. The centers will firm but stay chewy.

To Freeze Baked:
Baked cookies also freeze well. Thaw at room temperature, then reheat briefly if desired.

To Freeze Dough:
Freeze stuffed, unbaked dough balls for up to 3 months. Bake from frozen, adding about 1 minute to the bake time.

FAQ

Why did my caramel leak out?
The dough wasn’t fully sealed or was too warm. Any exposed caramel will melt and escape before the cookie sets.
Can I use homemade caramel candies?
Yes, as long as they are firm enough to handle but soft enough to melt. Cut them to Rolo-size.
Why are my cookies flat?
Butter was too soft or the dough wasn’t chilled long enough. Cocoa dough needs cold fat to bake thick.
Should these be eaten warm or cooled?
Warm for a molten center. Cooled for a chewy cookie with a soft caramel core.