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Salted Caramel Dark Chocolate Cookies Recipe

Soft-baked and fudgy, with a gooey caramel surprise center, these salted caramel dark chocolate cookies are sure to satisfy more than one craving in a single cookie! They won a Nestlé Toll House award back when I first published the recipe several years ago, and have been a popular favorite since!

When I originally published my salted caramel dark chocolate cookies in 2013, Nestlé Toll House invited me to participate in their Dark Chocolate Pinspirations Sweepstakes. My salted caramel dark chocolate cookies won 1st place! They were in great company with several other mouthwatering dark chocolate-inspired recipes in the contest. What an honor to be included among such a tasty bunch!

This award-winning dessert recipe comes together with an easy cookie dough and even easier assembly process. Stuffing these salted caramel dark chocolate cookies is as simple as wrapping the chocolatey dough around a Rolo caramel candy. The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight.

Why You’ll Love These

  • Soft-baked and thick, yet dense and fudgy like homemade brownies
  • Recipe is easily doubled
  • Satisfies the most intense chocolate cravings
  • Easy to stack and transport (pro tip: don’t show up to your next gathering without a batch)
  • Made from 1 easy, versatile cookie dough
  • Stuffed with soft Rolo chocolate caramel candies

Grab your sweet tooth, a few chocolate-loving friends, and your cookie baking tools. Let’s do this!

Start With a Multipurpose Chocolate Cookie Dough

These cookies start with my go-to, dependable chocolate cookie dough. My recipe for double chocolate chip cookies produces an incredibly soft and fudge-like chocolate dough. With a dough that good, you bet I’ve used it to make just about every chocolate cookie combo you can think of, like chocolate crinkle cookies, chocolate frosted cookies, inside-out chocolate chip cookies, and peppermint mocha cookies.

Then Add 2 Special Ingredients

The following 2 ingredients turn basic chocolate cookies into fancy-schmancy salted caramel dark chocolate cookies. The “bells and whistles” of today’s recipe, if you will.

How to Shape & Fill These Cookies

What kind of hoops must we jump through to create these caramel surprise cookies? Great news: assembling these couldn’t be easier.

Add caramel centers: Take 2 Tablespoons of chilled cookie dough and divide in half. Roll each ball with your hands. Place the Rolo or caramel candy into the center of one ball (similar to a cradle). Top the candy with the other ball of dough and seal the sides together so that the candy is securely stuffed inside. The process is very similar to these caramel snickerdoodles and these Nutella crinkle cookies.

Be sure to try a baked cookie once it’s cool enough to handle. You need to experience the “caramel pull” for yourself. Just wait until you see your taste testers’ faces when they realize there’s a creamy, sweet caramel hiding inside the salted dark chocolate cookie. A look of surprise, followed by pure bliss!!

The cookies are still wonderfully soft on day 2… if they make it that long!

Prep Time 325 mins
Cook Time 12 mins
Total Time 5 hrs 37 mins
Cuisine:
Courses:
Servings: 18
Description

This award-winning recipe comes together with an easy cookie dough and even easier assembly process. Stuffing these salted caramel dark chocolate cookies is as simple as wrapping the chocolatey dough around a Rolo caramel candy! The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight.

Ingredients You’ll Need
  • 1/2 cup (8 Tbsp; 113g)
  • 1/2 cup (100g)
  • 1/2 cup (100g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g)
  • 2/3 cup (55g)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml)
  • 1 and 1 1/2 cups (270g)
  • 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
  • flaky sea salt or coarse sea salt, for sprinkling
Instructions
  1. 1
    This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the easier it is to handle and shape.
  2. 2
    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  3. 3
    In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour the dry into the wet ingredients. Beat on low until combined. The cookie dough will be thick. Switch to medium-high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  4. 4
    Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
  5. 5
    Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. 6
    Scoop 2 Tablespoons (40g) of dough and divide in half. Roll each half into a ball. Make a thumb indent into 1 ball and place a caramel candy in the center. Top with other ball of dough and seal down the sides, enclosing the candy inside. Repeat with remaining dough and caramel candies. Tip: The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
  7. 7
    Arrange stuffed cookie dough balls 2–3 inches apart on the baking sheets and sprinkle each lightly with sea salt.
  8. 8
    Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
  9. 9
    Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
  10. 10
    Cover leftover cookies tightly and store at room temperature for up to 1 week.
Keywords: chocolate chips, cocoa powder, milk, Rolos
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