Salted Caramel Chocolate Cookies


  • 1 cup (2 sticks) butter
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 tsp vanilla (the best you can find)
    • I use clear, Mexican vanilla
  • 2 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
    • I used Hersheys
  • 3/4 tsp baking soda
  • 1/2 tsp table salt
  • 1 (11 oz) bag Kraft caramel bits
    • You could also cut regular caramels into small cubes
  • 1 cup semi-sweet chocolate chips
  • coarse sea salt or kosher salt

Written Method:  (This recipe made about 3 1/2 dozen cookies for me.)

Preheat oven to 350 degrees F.  

Cream together slightly softened butter, sugar, eggs (one at a time), and vanilla until light and fluffy.
In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and salt.  Stir to evenly combine, then stir the flour mixture into the butter mixture until blended.  Mix the caramel and chocolate chips into the cookie batter.

**Some of the people that taste tested the cookie loved them "as is," and some felt the caramel bits were a bit too big and chewy.  You sort of need to know your audience.  You may want to consider chopping the caramel bits further into smaller pieces if your audience prefers less... chew.** 

Drop by rounded tablespoonfuls (I used my cookie scoop to get uniform sizing) onto prepared cookie sheets.  **These cookies are incredibly tender, not crisp.  So my recommendation to you is to use parchment paper so that they will just slide off. ** 

Press each cookie down slightly to flatten.  I wet my fingers a little bit to keep the batter from sticking to my fingers. Sprinkle each with a pinch of sea salt.

Bake for around 10 minutes in the preheated oven or until just set.  

Cool for a few minutes on the cookie sheets then on wire racks to cool completely.  (Or, I slid the parchment onto my cold granite countertops to further cool the cookies.) You need to allow them to cool completely before picking them up.  As I said, they are super tender.