Chocolate Caramel Cookies with Sea Salt
Updated March 26, 2019
Happy Birthday to ME! Today is my 28th birthday and I am ready to party:) I have the day off and I plan on enjoying every minute of my special day. I love birthdays!
My handsome hubs is taking me out to a nice sushi dinner tonight. I can’t wait. We will be celebrating all weekend long too-friends are coming over tomorrow and we are hosting a Super Bowl party on Sunday.
I am not a big cake fan so for my birthday we are celebrating with COOKIES! Last year Josh made me chocolate chip cookies, he always spoils me:) This year we are celebrating with chocolate caramel cookies with sea salt.
These cookies are very chocolaty. I used dark cocoa to get the deepest, darkest, chocolate flavor. Next, I rolled soft caramel into little balls and wrapped the chocolate dough around the caramel. I love salt and caramel together, so I topped the cookies off with sea salt.
The caramel melted throughout the cookies while baking. I was worried the caramel would turn hard, after baking, but the cookies stayed soft and chewy. The rich chocolate, sweet caramel, and salt were the perfect combination. I am in love with these cookies and I think you will be too!
Make a batch for your weekend Super Bowl bash or whip up a batch for your special Valentine next week…or just make them because they are really good and it is my birthday:) I hope you will all celebrate with me!
It is also Nutella Day-yahoo! If you want to honor Nutella, try my Nutella Brownies or Chocolate Hazelnut Cookies, they are both winners!
Chocolate Caramel Cookies with Sea Salt
Ingredients
- 1 1/4 cup all-purpose flour
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa I used dark cocoa
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
- Soft caramel rolled into little balls (I used Peter's caramel)
- Sea salt
Instructions
- Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats! Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.
- Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.
- Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Have you tried this recipe?
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HOLY YUM! These are so unique – I used a brand of caramels similar to the Kraft kind (the little squares). I cut them in half and molded them into little balls (which makes for sore fingers the following day!) and threw the caramel balls into the fridge while I made the cookie batter to harden up. I didn’t have any problems with the caramel leaking out – I think this was a combo of refrigerating them and using only tiny balls of caramel (when it warms up in the oven, the caramel spreads within the cookie so you really do not need a huge ball of caramel). YUM – this receipe is a keeper!!!
I’m thinking of testing this recipe with peanut butter balls instead of caramel…maybe a little powdered sugar mixed with peanut butter to allow it to form into a ball. Or you could always cheat and use a mini reese’s 😉
These are AMAZING! My new favorite cookie ever! I have already made them 3 times! They turn out best with werthers caramels & are terrible with the cheap kraft ones…. Thank you for an amazing cookie!
HI! Just found you from I Am Baker! :ove this cookie! Have any ideas how this recipe can be doubled or quadrupled?? I do a cookie excxhange and need to make 12 dozen. Have any suggestions? Thanks a bunch!!
Lisa
You can double the recipe. I don’t know if I would go any bigger than that though…unless you have a huge mixer. Enjoy the cookies. Thanks for visiting!
OH MY WORD THESE LOOK SO GOOD!
gorgeous pictures. this recipe looks divine. i’m so going to be baking half a batch for the holidays. i love that it isn’t crazy amounts of butter. great site.
Fabulous! I just made them for a cookie exchange and people are emailing me for the recipe. My new favorite cookie!!!!
Hi! made these last night they are good but they never spread out like yours did. I am wondering if you used regular plain yogurt or greek plain yogurt?
I could only find plain greek yogurt but think this might have had too much protein in it/less water than regular plain yogurt and therefore did not let the cookie spread like the one in your picture. Just curious as to what kind of yogurt you used because otherwise I followed the instructions perfectly.
Thanks!
I use Greek yogurt because that is what I eat and always have on hand. Sorry they didn’t spread for you. You can try flattening them a bit before baking by pressing the dough down with the palm of your hand.
i made these saturday. didn’t have the sea salt so i left it off, which my husband is not a fan of sweet and salty. All I can say is way to go!!! this recipe is awesome. there are only 3 cookies left. 🙂
awesome! was looking for a recipe that combined chocolate and caramel with salt in a cookie…perfection!
I have a jar of the Trader Joe’s salted caramel.. do you think it would work in these, or would it be too runny?
Thanks!
I have never seen the TJ’s caramel so I am not sure how runny it is. If it is thick enough to wrap the dough around, then it should be fine.
These came out so good! I used Kraft caramel candies because I don’t think Quebec has Peter’s caramel. I think the 10 minute mark is prime because past that caramel starts to ooze out.
I adore and absolutely love that the cookies don’t require eggs! I’m definately making these agains, after I try the velvet cheesecake cookies. 🙂
I love your site and recipes. Thank you 😀
Thanks Sharona! Glad you liked the cookies!
I love this idea, never had caramel in a cookie like that, its kind of like an inside out chocolate chip cookie!
Just made these and wow! Sooo good! Thank you for sharing!
Hi I was wondering is there a great way to add peanut butter to this would be greate thanks.
These cookies looked great when I saw them and I decided to make them for a fundraiser I was involved in. Making them was a disaster. First, is it a mistake that there are no eggs in this cookie?? I followed the recipe, exactly and underbaked them for a chewier texture and they are like pucks!!! so Hard and taste like cocoa and basically it. Had to throw them all out and start over with a new recipe. Too bad because they looked delicious.
This cookies look delicious, I wiil try them. Thanks. Y just have a question, since i have never used Silpats, do you have to coat them with cooking spray like we do with baking paper?
Any thoughts on how to make this dairy-free? (The yogurt really throws me, in terms of a substitute…) Thanks.
Can you use a dairy free yogurt? I haven’t tried it. Sorry!
I love these! I cut Kraft caramels in half and make smallish cookies, carefully sealing the dough around the caramel to avoid leaks. Dark chocolate, caramel, and sea salt – what could be better! Popular at my Cookie Exchange.
Holy crap, these look divine! Seriously, I’ve never seen such a dark chocolate cookie before. I feel frustrated that in January nobody wants to go near a cookie anymore. Who could not adore these?
hmmm… Is there an alternative to $28 Peter’s caramel? beautiful pic!
Can you use eggs instead of yogurt? How many would you use.
SO delicious!! Did not have brown sugar but made do with sugar in the raw. It was SUCH a hit!! I used Werther’s Original soft caramel and cut them into 1/2s! I found this made about ~20 cookies.
Thank you so much 🙂