Chocolate Salted Caramel Cream Cookies

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Chocolate Salted Caramel Cream Cookies

There’s just something magical about the combination of chocolate, caramel, and a touch of sea salt. It feels warm, cozy, and a little indulgent—exactly what holiday baking should be.

These Chocolate Salted Caramel Cream Cookies bring all of that magic together in one incredible bite. They’re fudgy and rich, with little pockets of gooey caramel tucked inside, and that sprinkle of salt on top gives them a bakery-quality finish that makes them extra special.

For this recipe, I used Werther’s Original Soft Caramel Creams. They’re soft enough to melt right into the cookie dough but still hold their shape in spots, so every cookie has those buttery, chewy caramel bursts inside.

Paired with the deep chocolate cookie base and a light dusting of flaky salt, these cookies strike the perfect balance between sweet and salty.

Holiday baking in my kitchen usually means trays of cookies, tins wrapped up for neighbors, and a few “test batches” that somehow disappear before they’re ready to be gifted. These salted caramel cookies fit right in with classics like Chocolate Christmas Sprinkle Cookies and Chocolate Crinkle Cookies. They look beautiful on a cookie platter, but they’re also indulgent enough to serve as the star of the dessert table.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips
• 1 cup Werther’s Original Soft Caramel Creams, cut into small pieces
• Flaky sea salt, for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, stirring until combined.
5. Fold in chocolate chips and chopped caramel pieces.
6. Scoop dough into tablespoon-sized balls and place on prepared baking sheets about 2 inches apart.
7. Bake for 9–11 minutes, until edges are firm but centers are still soft.
8. While the cookies are still warm, sprinkle lightly with flaky sea salt.
9. Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Holiday Tips:

• Cut the caramels into smaller pieces so they melt evenly throughout the dough.
• Sprinkle with festive red or gold sanding sugar alongside the salt for a holiday sparkle.
• Pack them in cookie tins with layers of wax paper for a thoughtful homemade holiday gift.

Why You’ll Love These Cookies:

These Chocolate Salted Caramel Cream Cookies aren’t just another cookie—they’re rich, decadent, and festive all at once. They’ll stand out at cookie swaps, impress your guests at holiday parties, and most importantly, they’ll make your kitchen smell like pure chocolate heaven.

Looking for more festive cookies? Try my Double Chocolate Sprinkle Cookies or these soft and chewy C Christmas Sprinkle Sugar Cookies.