Chocolate Caramel Cookies with Sea Salt

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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

5 from 1 vote
2 dozen cookies


  • 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


  1. 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.
  2. 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.
  3. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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)

  2. 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!

  3. 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.

  4. 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.

  5. 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.

    1. Jake-glad you liked the cookies. The salt goes a long way so just use a little sprinkle:)

  6. 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!

    1. 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!

  7. 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!

  8. 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! 🙂
    cathy b. @ brightbakes

  9. 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?

    1. 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!

  10. 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.

    1. 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.

  11. 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

    1. 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:)

  12. 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!

    1. 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.

  13. 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!

  14. I just made these cookies (for a cookies & cocktails party)… some of the best cookies I have ever had! Love the yogurt in there – great idea. Thank you sharing this awesome recipe!

  15. Hi, I made these cookies on the weekend. Thanks for sharing the recipe! Anyhow, although mine turned out deliciously, they didn’t really look like yours! Half of mine exploded (BWAHAHA), and I couldn’t see the caramel in the cookies in the other half.

  16. I just tried these cookies…they are yummy! I made my own soft caramel to put in the cookies. Most of mine leaked as well. I used a small cookie scoop for the dough…I was wondering if you use a cookie scoop, what size did you use? My caramel balls were about the size of a penny if you flattened the ball out, maybe a little bigger. The last batch I cooked I put the caramel in and just barely covered it with dough, then indented a little with my thumb, that seemed to help keep them from exploding. I also stuck them in the fridge for a few minutes before baking. They are so yummy… definitely worth trying again & again till I get them right. Thanks for a great recipe. I wonder if those caramel bits would work that you can buy in the store next to the chocolate chips?

    1. Nice job on making your own caramel! Make sure you have enough dough wrapped around the caramel so it doesn’t leak out. I didn’t use a cookies scoop, just a spoon. I haven’t seen the caramel bits. I better go on a hunt!

  17. I’ve been wanting to make these for weeks and just got around to it! They turned out GREAT. I only had one cookie that caramel leaked out and it’s definitely worth it to put more dough around each caramel to make sure they stay put. I couldn’t find Peter’s caramel’s so I just used the Kraft brand and it was just fine. Thanks for the great recipe!

  18. I used Kraft caramels – left them on the stove to soften a bit, tore each caramel in half, rolled in a ball then stuck them in the freezer for a half hour or so. Mixed up dough, wrapped dough around each ball. I had no problems whatsoever with leakage! Awesome cookie.

  19. After reading this recipe and seeing all the luscious photos, I may have to wipe drool off the computer!
    I am new to your site but I have to tell you, all the photography is stunning. I have a burning desire to print out every recipe and try them one by one!

  20. I am SO glad you tweeted your top posts for 2010 because otherwise, I never would have seen this recipe. My favourite flavour combo: chocolate, caramel and salt. I will have to try them!

  21. Love this idea! They taste AMAZING. I just finished my batch, and although I was careful and even played around with caramel to cookie ratios, half of the cookies exploded…but I’d like to think that it gives them character. My poor cookies didn’t flatten out as nicely as yours either. They’re just cute chubby cookies that taste great. I tried flattening them out on my next batch, and they came out the same. Any clue why?

  22. Just made these. Saw them a while ago and they were sitting on my mind ever since. Conveniently I had all of the ingredients. They were quick to make and taste so good! It definitely ruined the effects of my workout prior to the baking session. Oh well. These were worth it!

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