Salted Caramel Chocolate Cookies Recipe

Chocolate salted caramel cookies partially wrapped in kraft parchment.

5 from 1 vote

Salted Caramel Chocolate Cookies Recipe

Deeply chocolatey and touched with sea salt, Salted Caramel Chocolate Cookies combine soft caramel pieces with chunks of chocolate for a chewy cookie with layered flavor.

Prep Time10

Cook Time15

Chill Time45

Total Time1 10

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 243kcal

Author: Andrea

Ingredients

16 oz semisweet or bittersweet Ghirardelli chocolate
1/2 cup + 2 Tbsp all-purpose flour
1 3/4 cup brown sugar
4 Tbsp butter room temperature
4 large eggs
1 tsp baking powder
1/2 teaspoon salt
1 Tbsp vanilla extract
1 Ghirardelli Sea Salt Soiree Bar coarsely chopped
16 soft caramels chopped into very small bits
sea salt for garnish optional

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 baking sheets with parchment paper (or a Silpat mat), and set aside.
In a double boiler, melt the butter and plain chocolate. Remove from the heat when smooth.
In the bowl of a stand mixer, beat together the sugar and eggs. Add the vanilla and cooled chocolate-butter mixture. Mix until incorporated.
In a small mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients; mix until just combined. Remove the bowl from the stand and fold in the chopped caramel bits and chopped Sea Salt Soiree bar. Chill the cookie dough in the refrigerator for at least 45 minutes (you have to refrigerate the dough).
Scoop 2″ balls of dough onto a lined baking sheet and sprinkle with sea salt. Place in the oven and bake for 15–17 minutes or until the edges look set. Remove from the oven and allow to cool on the sheet for 5–10 minutes. Transfer the cookies to a wire rack to cool completely.

Notes

STORE cooled Chocolate Puddle Cookies in an airtight container at room temperature for up to 4 days.

For longer storage, FREEZE them—layer with parchment in a freezer-safe container and freeze for up to 2 months. To REHEAT, thaw at room temperature or microwave for 8–10 seconds to bring back that soft, gooey center.

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