Enjoy these chocolate salted caramel cookies, packed with creamy caramel chips and topped with a sweet Chocolate glaze. Salted caramel anything is delicious, but add chocolate to the mix and it’s that much more amazing.

Earlier this week I shared with you a new cookie recipe, maple salted caramel cookies. But as I was making them I thought to myself, “I wonder what these would taste like with chocolate instead of maple.”

And of course, I had to find out.

Let me tell you, maple or chocolate – equally amazing. It really depends on what mood you are in. Or, if you really can’t decide, just make them both.

I adore anything chocolate, and I really had to practice some self control after I made these.

Okay, fine. I didn’t practice ENOUGH self-control and I ate way too many. I won’t tell you how many.

Next time I make these I might wait till I have somewhere to bring them. And since the holiday season is on it’s way I know there will be plenty of places I can bring some cookies.

Should you refrigerate the dough?

No one likes chilling cookie dough. However, it really can improve your cookies. For this recipe I found I didn’t need to chill the dough.

However, everyone’s ovens are different (mine definitely has it’s own hot spots in the wrong places!), and if you find your cookies are spreading too much I recommend popping the rest of the dough in the fridge for 30 minutes.

Why are my cookies spreading too much/not spreading enough?

Oi. I feel your pain. There are so many things that can contribute to this. Is your butter and egg at room temperature? Is your house extra warm today thus making the dough softer? Does your oven run too hot or not hot enough?

I used to have so much trouble with cookies and after I did a lot of research, and invested in some decent pans and baking mats I’ve learned a thing or two.

If your cookies are spreading too much, try chilling the dough, or turning the heat up slightly on your oven so that the edges set a little faster. That way your cookies don’t have time to spread as much.

If your cookies aren’t spreading enough, turn the heat of your oven down to 325 degrees Fahrenheit.

baking really IS a science!

Chocolate Salted Caramel Cookies

This post contains affiliate links. Please see our full disclosure policy HERE.

Ingredients:

3/4 cup sugar (150 g)
3/4 cup brown sugar (150g)
3/4 cup unsalted butter, room temperature (170 g)
1 egg, room temperature
2 tsp vanilla
2 1/4 cups flour (280 g)
1 tsp baking soda
3/4 tsp salt
1 1/2 cup caramel chips
sea salt (optional)

for the chocolate glaze:

2 tbsp butter
2 tbsp cocoa
1 1/2 cup icing sugar (187 g)
3-4 tbsp milk

Step 1:

Preheat your oven to 350 degrees Fahrenheit. You’ll want to either line a cookie sheet with a baking mat, or parchment paper or grease your pan.

Step 2:

In a medium bowl, beat together the white sugar, brown sugar, and butter with an electric hand-held mixer.

Step 3:

Beat in the egg and vanilla until completely combined.

Step 4:

Add the flour, baking soda, and salt to the wet ingredients and mix together until all the ingredients are completely combined. Do not overmix.

Step 5:

Pour in the caramel chips and fold them into the cookie dough.

Step 6:

Using a cookie scoop (standard-sized like this one, (or rolling into balls with about 2 tbsp of the cookie dough) place cookies evenly spaced on a baking sheet giving them room to spread a bit.

Step 7:

Bake for about 8-10 minutes. You want the edges to brown but the center will almost look slightly underdone.

Step 8:

This is an optional step, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven so that the salt will stick to the cookies. I prefer the saltiness to come from the salt in the dough, but if you like a stronger salt taste, definitely sprinkle it on top.

Make the chocolate glaze:

Step 1:

In a small saucepan on low-medium heat, melt the 2 tbsp of butter.

Step 2:

Stir the cocoa powder into the melted butter. Once fully combined remove from heat.

Step 3:

Mix in the icing sugar and milk and stir well until the glaze is smooth.

Step 4:

Set aside until completely cooled.

Step 5:

Using a spoon, drizzle the chocolate glaze over the cookies. If the glaze is too thick, add another tbsp of milk.

Storing the cookies

You can store these cookies in an airtight container at room temperature for up to a week. The chocolate glaze should harden. I recommend using parchment paper between the layers of cookies to prevent the glaze from sticking to the bottom of the cookies piled on top.

Chocolate Salted Caramel Cookies

Chewy cookies filled with caramel chips and topped with a sweet chocolate drizzle.

Print Recipe Pin Recipe

Prep Time 15

Total Time 25

Course Dessert

Servings 36 cookies

Ingredients

3/4 cup sugar 150 g
3/4 cup brown sugar 150g
3/4 cup unsalted butter room temperature (170 g)
1 egg room temperature
2 tsp vanilla
2 1/4 cups flour 280 g
1 tsp baking soda
3/4 tsp salt
1 1/2 cup caramel chips
sea salt optional

for the chocolate glaze:

2 tbsp butter
2 tbsp cocoa
1 1/2 cup icing sugar 187 g
3-4 tbsp milk

Instructions

Preheat your oven to 350 degrees Fahrenheit. You’ll want to either line a cookie sheet with a baking mat, or parchment paper or grease your pan.
In a medium bowl, beat together the white sugar, brown sugar, and butter with an electric hand-held mixer.
Beat in the egg and vanilla until completely combined.
Add the flour, baking soda, and salt to the wet ingredients and mix together until all the ingredients are completely combined. Do not overmix.
Pour in the caramel chips and fold them into the cookie dough.
Using a cookie scoop (standard-sized_ like this one, (or rolling into balls with about 2 tbsp of the cookie dough) place cookies evenly spaced on a baking sheet giving them room to spread a bit.
Bake for about 8-10 minutes. You want the edges to brown but the center will almost look slightly underdone.
This is an optional step, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven so that the salt will stick to the cookies. I prefer the saltiness to come from the salt in the dough, but if you like a stronger salt taste, definitely sprinkle it on top.

Make the chocolate glaze:

In a small saucepan on low-medium heat, melt the 2 tbsp of butter.
Stir the cocoa powder into the melted butter. Once fully combined remove from heat.
Mix in the icing sugar and milk and stir well until the glaze is smooth.
Set aside until completely cooled.
Using a spoon, drizzle the chocolate glaze over the cookies. If the glaze is too thick, add another tbsp of milk.

Keyword chocolate desserts, cookies