Salted Caramel Chocolate Cookies

These Salted Caramel Chocolate Cookies are a sweet and salty treat that combines rich, gooey caramel, smooth chocolate, and a hint of sea salt for the ultimate dessert experience. Soft, chewy, and packed with flavor, these cookies are perfect for any chocolate lover looking to try something a little extra indulgent!

Ingredients:

For the Cookie Dough:

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

For the Caramel Filling:

1/2 cup caramel sauce (store-bought or homemade)
1/4 tsp sea salt (for sprinkling on top of the cookies)

Instructions:

Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Beat in the egg and vanilla extract until combined.
Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Add the chocolate chips: Stir in the chocolate chips until evenly distributed throughout the dough.
Scoop the cookie dough: Use a tablespoon or cookie scoop to form dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Make an indentation for the caramel: Use your finger or the back of a spoon to gently press down in the center of each cookie to make a small indentation.
Fill with caramel: Spoon about 1/2 teaspoon of caramel sauce into the indentation of each cookie. (Be careful not to overfill it, as it may spill out while baking.)
Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
Sprinkle with sea salt: As soon as the cookies come out of the oven, lightly sprinkle the top with a pinch of sea salt.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

For an extra caramel flavor, you can drizzle more caramel sauce over the cookies after they have cooled.
If you want a deeper salted caramel flavor, try using a caramel with a bit of sea salt already mixed in, or make your own homemade caramel sauce.
To make these cookies even more decadent, you can add a few extra chocolate chips to the top of the cookie before baking.
These cookies store well in an airtight container for up to 5 days or in the fridge for a week.