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Chocolate Salted Caramel Cookie – Decadent dark chocolate cookies topped with a swirl of salted caramel frosting on top!

This is my favorite cookie recipe this holiday season! These cookies have a chocolate cookie dough base and then salted caramel frosting, with a swirl of a homemade caramel sauce (optional) and then sprinkled with some flaky sea salt. Can’t wait for you to whip up these Chocolate Salted Caramel Cookie today!

For more delicious cookies, here are some I have listed!

Why I Love This Recipe

Jump into the holiday season with the best cookies, Chocolate Salted Caramel Cookie! With this time of year, there are so many Christmas recipes you should make, but don’t be fooled, here are the reasons I (and you) will love this recipe.

New favorite cookie – This will be your new favorite cookie. With the caramel frosting and dark chocolate cookies, you will eat the whole dozen.

Rich chocolate cookies – Rich and balance with the salt and the sweet, your taste buds will jump over and over again, promise!

Easy to make – While the cookies are baking, you can make the frosting, and have these cookies done in under and hour!

Best flavor – The combination of salted caramel, dark chocolate, and flakey salt? Is there much more to say?

Ingredient List – Chocolate Salted Caramel Cookie

Additionally, I have provided some key ingredients for these Chocolate Salted Caramel Cookie for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

Natural Salted Caramel Artisan Flavor Paste – I got mine from the lovely Amoetti which you can find here!

All purpose flour – Remember to spoon an level into the measuring cup for a more accurate measurement!

Heavy cream – This is used in the buttercream, you can use milk, it will make the buttercream a slight more runny.

Eggs – The recipe calls for a whole egg and an egg yolk. They don’t have to be room temp!

White sugar – or known as granulated sugar! This will be used in the chocolate cookie dough

Unsalted Butter – This can be semi cold or room temperature! I always use unsalted.

Tips for making the dough

Here, I have given you some tips on how to successfully make the chocolate cookie dough portion of the recipe! For the full instructions, check out the recipe card below.

Preheat the oven to 350°F. Line two cookie sheet with parchment paper and set aside.

In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream butter and granulated sugar until light and creamy (about 2-3 minutes).

Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract, and Salted Caramel Artisan Flavor Paste. Mix on low until combined.

Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears.

Use a 3-tablespoon cookie scoop to form 12 equally sized cookie dough balls. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.

Bake cookies in the preheated oven for a bake time of 8-9 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack.

Tools I Used To Make This Recipe

Stand Mixer or Electric Hand Mixer: For efficiently creaming butter and sugar, and mixing the cookie dough.
Large Bowl: You can use a large bowl and a hand mixer or a medium bowl will work too!
Cookie Scoop: Ensures uniform-sized cookie dough portions for consistent baking.
Sifter: Used to sift dry ingredients, like flour and cocoa powder, for a smoother texture.
Baking Sheets: To bake the cookies evenly; lined with parchment paper for easy removal.
Cooling Rack: Allows cookies to cool evenly and prevents overcooking on hot baking sheets.
Paddle Attachment (for stand mixer): Ideal for creaming butter and sugar, and mixing the cookie dough thoroughly.

Frequently Asked Questions – Chocolate Salted Caramel Cookie

Can I use regular cocoa powder instead of Dutch-processed?

While Dutch-processed cocoa powder is recommended for a richer flavor, you can use regular cocoa powder as a substitute.

Can I make the cookie dough ahead of time and refrigerate it?

Yes, you can refrigerate the cookie dough for up to 24-48 hours before baking.

What can I use if I don’t have Salted Caramel Artisan Flavor Paste?

If you don’t have the paste, you can try using homemade salted caramel sauce or extract.

How do I know when the cookies are done baking?

Cookies are done when the edges are set, but the centers are still slightly soft. Be cautious not to overbake to maintain a chewy texture.

Storing and Freezing

Store the Chocolate Salted Caramel Cookie in an airtight container at room temperature for up to a 3-4 days to maintain their freshness. If you prefer longer storage, freeze the cookies in a sealed container, ensuring they are well-protected to prevent freezer burn.

Freezing – Chocolate Salted Caramel Cookie

To freeze Chocolate Salted Caramel Cookie arrange the baked and cooled cookies in a single layer on a tray, ensuring they are not touching. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper, and store for up to three months for optimal quality.

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