Heavenly salted caramel chocolate chip cookies stuffed with caramel and chocolate chips. So soft and fudgy with a hint of salt – you’ll be tempted to eat this chewy salted caramel cookie recipe all by yourself!
Salted Caramel chocolate chip cookies
I love cookies! Baking is one of my favorite things about Christmas.
I even have a free Christmas ebook for subscribers with all my tips and tricks to having the best cookie spread for the holidays!
Well, I had a hankering for chocolate and decided to whip up some salted caramel chocolate chip cookies.
They’re so soft and unbelievably fudgy.
And inside: a surprise of chewy caramel!
To top it off, flaky sea salt which makes all the flavors taste like they’re in high definition.
They are so decadent! Treat yo’self cookies. Dark chocolate turns me into a hoarder, especially when it involves caramel like my chocolate dulce de leche cookies.
This chocolate cookie dough is my absolute favorite.
It’s based on my chocolate peppermint kiss cookies which are stuffed with candy cane kisses. A friend of mine calls them reindeer droppings. 😂
For the caramel filling I used Rolo’s. The chocolate coating melts into the cookies and you’re left with a gooey caramel center.
The batter is simple and straightforward.
1. Whisk together dry ingredients so there are no lumps (my cocoa powder always gets clumpy).
The secret ingredient in these chocolate chip cookies is a box of instant pudding mix.
Keeps them so moist and soft-baked just like a bakery!
2. Cream the butter and sugar until light and fluffy, then beat in remaining wet ingredients.
Stir the two together, just until combined, then fold in the chocolate chips.
3. Divide into about 24 balls and refrigerate for 30 minutes if they’re too sticky to handle.
4. Stuff a caramel in the center of each cookie making sure it’s completely covered.
At this point you can:
- Bake immediately
- Store in the refrigerator for 2-3 days
- Freeze for up to 3 months
When cooking them, bake just until set. They will look undone but will continue to cook while cooling on the cookie sheet.
I always use a silicone mat when baking cookies. My cookies consistently turn out better with it than without!
Sprinkle with salt and give them a tap with the back of a spoon to flatten a little if you want (not necessary). Enjoy!
Pin these salted chocolate caramel cookies!
- 2 cups all-purpose flour
- 1 box (3.4oz) instant chocolate pudding mix
- 1/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet or dark chocolate chips
- 22-24 chocolate covered caramels (like Rolo’s)
- Flaky salt (optional)
- Whisk together flour, chocolate pudding mix, cocoa powder and baking soda.
- In a stand mixer, cream butter and sugars, scraping down as necessary.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla, then stir in dry ingredients, just until combined. Add chocolate chips and mix.
- On a baking sheet lined with parchment paper or a silicone mat, scoop out balls of dough about 2 tablespoons each (22-24 cookies). Cover with plastic wrap and chill for at least 30 minutes.
- After chilling, press one unwrapped caramel into cookie dough, covering completely with dough and smooth into a ball.
- Bake at 350°F for 9-11 minutes. Cookies will look under-baked. Gently flatten tops with the back of a large spoon and sprinkle with sea salt if desired. Allow to cool on pan before transferring to a wire rack.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 210
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