Dessert

Double Chocolate Salted Caramel Cookies Recipe

ByRafael Mansero February 6, 2026February 6, 2026

Introduction

Indulge in these rich and chewy Double Chocolate Salted Caramel Cookies, perfectly balanced with sweet caramel and a touch of sea salt. They’re a delightful treat for anyone who loves a delicious twist on classic chocolate cookies.

The image shows a batch of chocolate cookies arranged closely together on a white marbled surface. Each cookie is dark brown with a rich, slightly cracked texture and is topped generously with different types of chocolate chunks and some light brown peanut pieces scattered unevenly on top. The cookies have a rough, homemade look with varied sizes of chocolate and peanut bits creating interesting patterns on the surface. The light from above creates soft shadows, enhancing the texture of the cookies and giving them a fresh, warm appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 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
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 and line two baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
Step 3: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter and sugar mixture and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips and caramel chips carefully.
Step 6: Drop dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
Step 7: Sprinkle the tops of the cookies with sea salt flakes, then bake for 8–10 minutes until the cookies are set but still soft in the center.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, try adding a few drops of caramel extract in the dough along with the vanilla.
Use dark chocolate chips instead of semi-sweet for a richer, less sweet cookie.
Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for about 10 seconds to enjoy a warm, gooey treat.

How to Serve

The image shows a close-up of a stack of two thick chocolate cookies on top of a whole cookie, all resting on a baking mat. The bottom whole cookie is a dark brown color with a slightly cracked surface and visible chunks of peanut butter pieces. The two cookies stacked above it are broken in half, showing a soft, moist, and rich dark chocolate inside with melted peanut butter swirled in the middle, creating a creamy texture. Surrounding the stack are more whole cookies with the same chunky texture. All are placed on a white marbled surface beneath the baking mat. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the caramel flavored chips?

Yes, you can substitute caramel chips with chopped soft caramels or butterscotch chips for a slightly different flavor and texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps the cookies hold their shape and prevents spreading. Also, make sure not to over-soften the butter when creaming.