Two Peas and Their Pod

Chocolate Caramel Cookies with Sea Salt

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 salt

Directions:

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.

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213 Responses to “Chocolate Caramel Cookies with Sea Salt”

  1. Dazzled — November 26, 2011 @ 10:18 pm

    These are AMAZING! My new favorite cookie ever! I have already made them 3 times! They turn out best with werthers caramels & are terrible with the cheap kraft ones…. Thank you for an amazing cookie!

  2. Lisa Groves — November 29, 2011 @ 11:39 pm

    HI! Just found you from I Am Baker! :ove this cookie! Have any ideas how this recipe can be doubled or quadrupled?? I do a cookie excxhange and need to make 12 dozen. Have any suggestions? Thanks a bunch!!
    Lisa

  3. Two Peas — November 30, 2011 @ 12:07 am

    You can double the recipe. I don’t know if I would go any bigger than that though…unless you have a huge mixer. Enjoy the cookies. Thanks for visiting!

  4. Elizabeth — November 30, 2011 @ 12:02 pm

    OH MY WORD THESE LOOK SO GOOD!

  5. Honey What's Cooking — December 2, 2011 @ 10:31 am

    gorgeous pictures. this recipe looks divine. i’m so going to be baking half a batch for the holidays. i love that it isn’t crazy amounts of butter. great site.

  6. Amy — December 13, 2011 @ 10:28 am

    Fabulous! I just made them for a cookie exchange and people are emailing me for the recipe. My new favorite cookie!!!!

  7. Jackie S. — December 13, 2011 @ 10:32 am

    Hi! made these last night they are good but they never spread out like yours did. I am wondering if you used regular plain yogurt or greek plain yogurt?

    I could only find plain greek yogurt but think this might have had too much protein in it/less water than regular plain yogurt and therefore did not let the cookie spread like the one in your picture. Just curious as to what kind of yogurt you used because otherwise I followed the instructions perfectly.
    Thanks!

  8. Two Peas — December 13, 2011 @ 10:34 am

    I use Greek yogurt because that is what I eat and always have on hand. Sorry they didn’t spread for you. You can try flattening them a bit before baking by pressing the dough down with the palm of your hand.

  9. Naomi Dice — December 13, 2011 @ 2:16 pm

    i made these saturday. didn’t have the sea salt so i left it off, which my husband is not a fan of sweet and salty. All I can say is way to go!!! this recipe is awesome. there are only 3 cookies left. :)

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  12. Jessica — December 17, 2011 @ 9:48 am

    awesome! was looking for a recipe that combined chocolate and caramel with salt in a cookie…perfection!

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  14. Janetha @ meals & moves — December 21, 2011 @ 11:09 am

    I have a jar of the Trader Joe’s salted caramel.. do you think it would work in these, or would it be too runny?

    Thanks!

  15. Two Peas — December 21, 2011 @ 1:55 pm

    I have never seen the TJ’s caramel so I am not sure how runny it is. If it is thick enough to wrap the dough around, then it should be fine.

  16. Sharona — December 22, 2011 @ 1:27 am

    These came out so good! I used Kraft caramel candies because I don’t think Quebec has Peter’s caramel. I think the 10 minute mark is prime because past that caramel starts to ooze out.

    I adore and absolutely love that the cookies don’t require eggs! I’m definately making these agains, after I try the velvet cheesecake cookies. :)

    I love your site and recipes. Thank you :D

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  18. Two Peas — December 22, 2011 @ 9:49 am

    Thanks Sharona! Glad you liked the cookies!

  19. Courtney Tucker — December 26, 2011 @ 11:28 pm

    I love this idea, never had caramel in a cookie like that, its kind of like an inside out chocolate chip cookie!

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  28. Chef Lauren — March 13, 2012 @ 5:19 pm

    Just made these and wow! Sooo good! Thank you for sharing!

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