Chocolate Caramel Cookies with Sea Salt
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
Yield: 2 dozen cookies
Cook Time: 12-15 minutes
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 saltDirections:
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.
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
RSS Feed
Twitter
Facebook
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Be a Fan on Facebook
Follow Me on Pinterest
Doris - "I learned how to make apricot jam - so that's what I like to put on my…"
Sand - "I like to put Nutella on my toast."
Lship - "This was amazing!!! SO good if I were you I would have sold it to a re…"
greta - "I liked Magimix and Two Peas on fb!"
Baking Serendipity - "I've never baked with, let alone grown my own rhubarb, but this recipe…"
Happy belated birthday Maria!!! Hope you enjoyed your bday weekend. And these cookies look spectacular!!!
i found your blog on TK and love your recipes! i made these cookies last night and now i can’t stop eating them! thanks for the delicious new recipe:o)
Pingback: Valentine’s Day Nanaimo Bars — My Baking Addiction My Baking Addiction
Can you believe I am just finally getting to this post?! Happy, happy belated birthday! Best wishes for 28… it’s been a good year for me so far.
I am bookmarking this recipe right now… chocolate, salt, and caramel is definitely a winning combo!
Belated Happy Birthday. Hope you had a great one most especially with this cookies.
These cookies are calling my name…loving the sea salt addition. I’m such a sucker for sweet and salty!
Are these “the” cookies? they look delish and yummy and all the best adjectives!
The moment I saw this recipe on your blog I knew I had to make them. Today, I finally got around to whipping up a batch and they were absolutely awesome! Thank you so much for sharing…I look forward to trying more of your recipes.
twopeas replied: — February 21st, 2010 @ 6:16 pm
Cathy-we are glad you enjoyed the cookies. Let us know what else you try! Thanks!
I made these cookies the other day, they were great so moist, almost “brownie like”! I do think it’s what I would call a grown up cookie, as my kids weren’t the biggest fans. LOL However, all of the adults that tried them raved! I got 2 doz out of the recipe, thanks for sharing. I found you through tasty kitchen.
twopeas replied: — February 23rd, 2010 @ 8:58 am
Darla-Glad you like these cookies too! Thanks for stopping in!
Oooooo what are these???? Be still my heart!
i have these bookmarked now! Hopefully I can sub in these caramel bits I have here.
Pingback: Caramel Chocolate Blondies
I must have just one. Oh how I could eat a plate full.
Just made these tonight
Like another commenter said, these cookies are almost brownie like and really hold their shape (they don’t go all flat and crinkled like other cookie recipes I’ve tried).
I’m a big salt fan but even I had to go easy on the salt. My cookies kind of stayed fat and round so I just put 4-6 salt kernels on top and found that was plenty for a salt lover.
Other than that, even the chocolate and caramel combined worked perfectly. I used Werthers original chewy caramels.
twopeas replied: — April 1st, 2010 @ 8:06 am
Jake-glad you liked the cookies. The salt goes a long way so just use a little sprinkle:)
Happy birthday….you are a baby!!! These cookies look divine!
Happy Birthday to you! Hope it was fabulous!
P.S. I’ve just died and gone to heaven… salty, caramel, chocolate heaven. *bliss*
I just made these cookies and they are so delicious! Thanks for the recipe.
twopeas replied: — July 4th, 2010 @ 5:07 pm
Thanks. They are a favorite of ours:)
Pingback: Grizzly Bear Modern » I dare you to eat just one.
Pingback: Utah Stories » Blog Archive » Utah’s Top Food Blogs
Mmmm…I ran to the store for ingredients and whipped these up as soon as I stumbled upon this recipe. They are amazing and my husband is in love!
Thanks for sharing the recipe! I have a question for you…I followed the recipe to a T but I can’t get mine to look “cookie shaped” like the ones pictured and instead, mine stayed in their round little ball shape. The only difference was that I didn’t use baking paper. I’m making them for my sister-in-law’s bridal shower on Sunday and want to make sure they are absolutely perfect! Do you think the baking paper is the missing ingredient for that nice cookie shape? I’m not sure what else it could be!
twopeas replied: — August 30th, 2010 @ 10:29 am
I always use parchment or a Silpat. I think it helps evenly bake the cookies. I am not sure why they were not round. Make sure you shape them all the same size. Maybe flatten them a little with your hand before baking. Good luck with the shower!
Pingback: Food Bloggers Celebrate International Chocolate Day — Savor The Thyme - Food, Family and Lifestyle
I don’t know how I missed these when you posted them, but saw them on CNN’s Eatocracy. CONGRATS by the way. The article captures all the enthusiasm you project in your daily tweets
This recipe just may be the second one I send to my son who’s now away at college. Thanks for this!
Oh my. These look amazing, Maria!
Amazing looking, Maria! i am pretty much addicted to anything involving caramel+ salt. Definitely gonna be trying this in the next day or so of holiday bake-a-thon-ing!
Congrats on being featured on #CookieWeek!
love,
cathy b. @ brightbakes
twopeas replied: — December 2nd, 2010 @ 5:03 pm
Thanks Cathy!
Wow. These look so fantastic. I love anything with caramel in the middle!
Pingback: Decisions, Decisions « Find Good In Every Day
Pingback: Food For Design
Fantastic Foodista Cookbook Giveaway:
http://galexicupcakes.blogspot.com/2010/12/first-ever-giveaway.html
How many cookies does this recipe make? I want to make them for a holiday cookie swap.
twopeas replied: — December 2nd, 2010 @ 8:13 pm
Jen-the recipe makes about 2 dozen cookies. Have fun at your cookie swap!
*droooool*
I made these, and they tasted yummy. However, they didn’t spread out…..any clue why?
Hi! These look delicious and I want to try them for my cookie swap tomorrow. Is there anywhere that I can find soft caramel quickly? Do you know if they carry it at grocery stores?
twopeas replied: — December 4th, 2010 @ 5:25 pm
I buy it at a baking store in Utah. You can order it online at Amazon too. Check your grocery stores though. Sorry I am not much help! Let me know if you try them!
I just made these. Used Peter’s caramel, like you mention in the recipe. The caramel leaked out all over the cookie sheets. Any suggestions? I thought maybe I rolled the caramel balls too big so I did some of them very small but both sizes leaked out all over.
twopeas replied: — December 5th, 2010 @ 7:20 pm
Hmmm. I never had a problem. Make sure you have enough dough around the caramel. Maybe try adding a little more flour to your dough as well so they aren’t spreading as much. Sorry you are having some trouble.
These were heavenly to eat bug really time consuming to carefully roll a caramel to each dough. Even though I was careful, caramel still leaked out. Any suggestions to how to prevent this for the next time I try again?
IMG_1003 copy.JPG
twopeas replied: — December 6th, 2010 @ 9:23 pm
Just make sure you have enough dough wrapped around the caramel so it doesn’t leak out. I didn’t have a problem. They do take a little extra time, but they are worth it to me:)
Pingback: Daybook: December 6th | mommablogsalot.com
Pingback: Holiday Baking « The Random Happenings of the Gardner Family
Hi there from Spain. Those cookies look and taste delicious!! I was instantly addicted to the combination of sea salt, caramel and chocolate. However, had the same problem, with caramel spilling out of some cookies. I will try to freeze the caramel balls before using them the next time. The problem seems to be ,that the caramel is getting too hot during the last two minutes of baking and starts cooking. Until minute 10 everything was fine, but the cookies not yet done. After 12 minutes the caramel started spilling. Just an idea about freezing them, so they don’t get hot so quickly. If it works, I’ll let you know. I am actually native German and in Germany we bake loads of cookies for Christmas and I found these actually unbelievably easy and quick to make. You should definitely give these cookies a try. Five stars from my end of the world!
twopeas replied: — December 8th, 2010 @ 5:07 pm
Sorry about the caramel issues. Mine never leaked out. Maybe I put extra dough around the caramel? The caramel balls need to be very small too.
Hi – I used Werthers chewy caramels from the drug store. I didn’t have a problem with caramel leaking out.
Pingback: Just Say Dough | The Hidden List
I just finished up a batch of these cookies, DELICIOUS! I love the combination of caramel and salt together, the chocolate made it even better. I used the Werthers chewy caramels because I didn’t want to pay too much. They worked just fine but defiantly make sure to wrap the dough around the caramel or it will leak out. My first round of cookies had that problem. I also popped them into the freezer for 5 minutes before baking and that helped keep the caramels from leaking as well. Thanks so much for a great cookie recipe!
Pingback: The Choice and The Swap « Find Good In Every Day