Salted Caramel Chocolate Cookies


Salted Caramel is basically heaven. Basically.

These little rockstars are quick and relatively easy to through together, and absolutely guaranteed to please a sweet-craving crowd. The key is keeping a watchful eye on that caramel sauce, making sure it doesn’t burn, and you’re off to the races. Best served with a tall glass of milk or a dark, chocolate-y espresso, if that suits your fancy.

*Bonus! This recipe makes extra salted caramel sauce. Perfect for drizzling over apple pie, ice cream, your morning latte…..

Salted Caramel Chocolate Cookies

Makes about 18 cookies


½ cup unsalted butter, at room temperature

⅔ cup granulated sugar

1 large free-range egg yolk

1 tablespoon heavy (whipping) cream

1 teaspoon pure vanilla extract

1 cup all-purpose flour, sifted

1/4 cup unsweetened cocoa powder, sifted

¼ teaspoon sea salt

1 tablespoon flaked (finishing) sea salt

Salted Caramel Goodness 

1 cup granulated sugar

6 tablespoons unsalted butter, cut into small chunks

½ cup heavy (whipping) cream

¼ teaspoon sea salt

1 teaspoon vanilla extract  

  1. Preheat an oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a food processor, combine butter and sugar and pulse until pale and fluffy. Add the egg yolk, cream, and vanilla, and pulse until smooth. Add the flour and cocoa powder, then pulse until the dough comes together and a ball forms. Transfer to a bowl, cover, and chill in the fridge for 30 minutes.
  3. Working one at a time, scoop the dough out into 1 tablespoon portions and roll into balls. Place the balls onto the baking sheets, then gently place a thumbprint indentation into the centre of each. Bake for 10 minutes, until the cookies have just set. (as the cookies bake, the indent may fill back in slightly. If so, give them another gentle press with your thumb as soon as they’re out of the oven, as necessary). Cool on the baking sheets for 10 minutes, then transfer the cookies to racks and cool completely.
  4. While the cookies are cooling, crack on with the caramel sauce.
  5. Heat a large non-stick pan over medium-heat and add the sugar in a single layer. Stirring constantly, cook until the sugar melts and turns to a dark amber colour, about 6 minutes (it will clump and seem strange at first, but fear not!). Reduce the heat to medium-low, and the butter, and continue stirring until it has melted and completely incorporated. Stirring still, pour in the cream in a slow and steady stream and bring to a boil. Cook for 1 minute, then remove from the heat. Stir in the sea salt and vanilla extract, then transfer to a bowl and cool completely.
  6. Spoon about ½ – 1 teaspoon of dulce de leche to fill the center of each cookie, and sprinkle over the flaked sea salt (Salt Bae style). Serve with espresso (not necessary, but recommended) Delicious!!

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