I absolutely LOVE these salted caramel chocolate cookies! They are sooo good and the perfect Christmas cookie recipe that you need to make this year.
Nothing goes better with a nice warm cup of hot cocoa than these salted caramel cookies. They are truly a favorite cookie recipe in my house. We make it so many times during the holidays and everyone loves when we bring them to get togethers.
When you have a hankering for a chocolate dessert, these salted caramel chocolate cookies are exactly what you need. They have the wonderful salty and sweet flavors that everyone loves.
Recipe Ingredient Notes
To make Salted Caramel Chocolate Cookies, you will need the following ingredients:
- Kraft caramels
- Unsalted butter
- Brown sugar
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cocoa powder
- Semi-swet chocolate chips
- Heavy whipping cream
- Sea salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Salted Caramel Chocolate Cookies:
- Preheat oven to 350 ℉.
- Count out 25 caramels for the drizzle to go on top of cookies, set aside.
- Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
- In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
- Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
- Bake for 8-10 minutes (be careful not to overbake them).
- Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
- While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
- Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
- Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Salted Caramel Chocolate Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months
Make These Gluten-Free
You can make these amazing Christmas cookies gluten-free, and you should so you don’t have to miss out on a delicious treat!
You can simply replace the all-purpose flour with one of the 16 gluten-free baking alternatives off of the list The Kitchn provides. They even tell you the best times to use which substitute.
Enjoy More Delicious Chocolate Cookies Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Rolo Cookies
- Chocolate Caramel Nutella Cookies
- Chocolate Marshmallow Brownie Cookies
- Double Chocolate Zucchini Cookies
Salted Caramel Chocolate Cookies
Ingredients
- 11 ounces Kraft Caramels, 1 bag (about 36 caramels in the bag), divided
- 1 cup unsalted butter, (2 sticks), softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder
- 1 cup semi sweet chocolate chips
- 2 Tablespoons heavy whipping cream
- sea salt, for topping (about 1 Tablespoon)
Instructions
- Preheat oven to 350 ℉.
- Count out 25 caramels for the drizzle to go on top of cookies, set aside.
- Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
- In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
- Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
- Bake for 8-10 minutes (be careful not to overbake them).
- Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
- While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
- Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
- Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
