If you’re searching for the ultimate salted caramel stuffed dark chocolate cookies, you’ve just found your new favorite baking project. These cookies are thick, fudgy, deeply chocolatey, and filled with a molten caramel center that gently spills out when you break one open. Finished with a sprinkle of flaky sea salt, they strike the perfect balance between sweet, rich, and salty—the kind of dessert that feels bakery-worthy but is absolutely doable at home.
Whether you’re baking for a holiday tray, a special celebration, or just because your chocolate cravings are calling, this recipe delivers show-stopping results with simple ingredients and clear steps.
Why You’ll Love This Ultimate Salted Caramel Stuffed Dark Chocolate Cookies Recipe
These cookies aren’t just good—they’re memorable. Here’s why readers keep coming back to this recipe:
- Gooey caramel center: Each cookie hides a soft, melty caramel surprise that stays luscious even after cooling.
- Rich dark chocolate flavor: Unsweetened cocoa powder and dark chocolate chips create a bold, bakery-style chocolate taste.
- Perfect sweet-salty balance: A light sprinkle of flaky sea salt enhances the chocolate and caramel without overpowering them.
- Soft, thick texture: These cookies bake up tender and slightly underbaked in the center, just the way great chocolate cookies should.
- Crowd-pleasing dessert: They look impressive, travel well, and disappear fast at parties, bake sales, and family gatherings.
If you love desserts that feel indulgent but still approachable, this is a recipe you’ll want to save.
Ingredients for Ultimate Salted Caramel Stuffed Dark Chocolate Cookies
Cookie Dough Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons whole milk
- ¾ cup dark chocolate chips
Filling and Topping
- 18 chocolate-covered caramel candies (such as Rolos), unwrapped
- Flaky sea salt, for finishing
Ingredient Notes and Substitutions
- Butter: Unsalted butter gives you full control over the salt level. If using salted butter, reduce the added salt slightly.
- Cocoa powder: Natural unsweetened cocoa powder works best here for a deep chocolate flavor. Dutch-processed cocoa may alter the texture slightly.
- Dark chocolate chips: Use chips or chunks with at least 60% cocoa for a rich, not overly sweet cookie.
- Milk: Whole milk adds moisture to the dough. You can substitute 2% milk or a mild plant-based milk like oat milk if needed.
- Caramel candies: Chocolate-covered caramel candies melt smoothly and are easy to stuff. If needed, soft caramel squares can work, but be sure they’re fully sealed inside the dough.
- Sea salt: Flaky sea salt is best for topping. Regular table salt is too harsh and should not be used as a finishing salt.
This recipe is naturally family-friendly and contains no alcohol or pork products.
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. This prevents sticking and helps the cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar together until light and fluffy. This step is key for creating a soft, tender cookie texture.
Step 3: Add the Egg and Vanilla
Mix in the egg until fully incorporated, followed by the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. This helps distribute the leavening and cocoa evenly throughout the dough.
Step 5: Make the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Pour in the milk and continue mixing until a thick, sticky dough forms. Fold in the dark chocolate chips by hand.
Step 6: Stuff the Cookies
Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place one caramel candy in the center, then wrap the dough around it, sealing completely so no caramel is exposed. Roll gently into a ball.
Place the stuffed dough balls on the prepared baking sheets, leaving about 2½ inches between each cookie.
Step 7: Bake
Bake for 12–13 minutes, until the edges are set but the centers still look soft. Do not overbake—the cookies will firm up as they cool.
Step 8: Finish with Sea Salt
Remove the cookies from the oven and immediately sprinkle lightly with flaky sea salt. Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Pro Tips for Success
- Seal the caramel completely: Any exposed caramel can leak out during baking. Take an extra second to pinch the dough closed.
- Don’t overbake: Slightly underbaked cookies stay soft and fudgy with a gooey center.
- Use room-temperature ingredients: This helps the dough mix smoothly and evenly.
- Let cookies rest on the pan: Cooling on the hot baking sheet allows the centers to finish setting without drying out.
- Chill if needed: If your dough feels too sticky to handle, chill it for 20–30 minutes before stuffing.
Flavor Variations
Want to customize your ultimate salted caramel stuffed dark chocolate cookies? Try one of these ideas:
- Espresso chocolate: Add 1 teaspoon of instant espresso powder to the dry ingredients for deeper chocolate flavor.
- Nutty crunch: Press a toasted pecan or walnut half into the top of each cookie before baking.
- White chocolate drizzle: Drizzle cooled cookies with melted white chocolate for contrast.
- Peanut butter caramel: Use peanut butter–filled caramel candies for a sweet-salty twist.
- Extra dark: Swap half the chocolate chips for 70% dark chocolate chunks.
Serving Suggestions
These cookies are incredible on their own, but they’re even better when served thoughtfully:
- Pair with a cold glass of milk or a warm mug of coffee
- Serve slightly warm for maximum caramel stretch
- Add to a dessert platter with brownies and truffles
- Turn into an ice cream sandwich with vanilla or caramel ice cream
- Wrap individually for edible gifts or bake sales
Storage and Freezing Instructions
- Room temperature: Store baked cookies in an airtight container for up to 5–7 days.
- Reheating: Warm briefly in the microwave (8–10 seconds) to re-melt the caramel center.
- Freezing baked cookies: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Freezing dough: Stuff and shape the dough balls, freeze solid, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~235 kcal |
| Protein | ~3 g |
| Carbohydrates | ~30 g |
| Fat | ~12 g |
| Fiber | ~2 g |
| Sodium | ~180 mg |
Values are approximate and will vary by brand and portion size.
FAQ About Ultimate Salted Caramel Stuffed Dark Chocolate Cookies
Can I make these cookies ahead of time?
Yes, these cookies are perfect for making ahead. You can prepare and refrigerate the dough up to 48 hours in advance or freeze stuffed dough balls for longer storage.
Why did my caramel leak out?
Caramel usually leaks if the dough isn’t sealed completely. Be sure the caramel is fully enclosed and avoid placing it too close to the surface of the dough.
Can I use homemade caramel?
You can, but it must be thick and firm enough to handle. Soft homemade caramel sauces are more likely to leak during baking.
How do I keep the cookies soft?
Store them in an airtight container and avoid overbaking. Slightly underbaked cookies retain moisture and stay soft longer.
Can I make these cookies gluten-free?
Yes, a 1:1 gluten-free all-purpose flour substitute generally works well, though texture may vary slightly.
Ultimate Salted Caramel Stuffed Dark Chocolate Cookies
Equipment
- mixing bowls
- electric mixer
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp whole milk
- 3/4 cup dark chocolate chips
- 18 chocolate-covered caramel candies, unwrapped
- flaky sea salt, for finishing
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the egg, then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients. Mix in milk, then fold in chocolate chips.
- Flatten 2 tablespoons of dough, place a caramel in the center, seal completely, and roll into a ball.
- Place dough balls 2½ inches apart and bake 12–13 minutes until edges are set but centers are soft.
- Sprinkle with flaky sea salt and cool on the pan 5–10 minutes before transferring.
Notes
Nutrition
Final Thoughts
These Ultimate Salted Caramel Stuffed Dark Chocolate Cookies are the kind of dessert that turns an ordinary day into something special. With their rich chocolate flavor, gooey caramel centers, and perfect hint of sea salt, they check every box for a truly indulgent cookie experience. Once you make them, they’re almost guaranteed to become a repeat favorite in your baking rotation.