Chocolate Salted Caramel Cookie

Feb 25

What Makes These Irresistible?

These Chocolate Salted Caramel Cookies are irresistibly soft, fudgy, and packed with rich cocoa flavor, perfectly complemented by a luscious salted caramel buttercream. Each bite melts in your mouth, balancing deep chocolate notes with the perfect touch of sweet and salty caramel. If you're a chocolate and caramel lover, these cookies will quickly become your new favorite treat!

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Ingredients

For the Cookies

½ cup (113g) butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons pure vanilla extract
2 teaspoons salted caramel sauce (store-bought or homemade)
1 ½ cups (190g) all-purpose flour, spooned and leveled
½ cup (40g) Dutch-processed cocoa powder
½ teaspoon baking soda
½ teaspoon salt

For the Salted Caramel Frosting

½ cup (113g) butter, room temperature
4 ounces (113g) cream cheese, room temperature
2 cups (240g) powdered sugar
4 teaspoons salted caramel sauce (store-bought or homemade)
Pinch of salt
3 tablespoons heavy cream

Instructions

For the Cookies:

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Scrape down the sides of the bowl. Add the egg and mix on medium speed for 20 seconds, then add the egg yolk and mix until combined.
Mix in the vanilla extract and salted caramel sauce on low speed until fully incorporated.
Sift in the flour, cocoa powder, baking soda, and salt. Mix until just combined—do not overmix.
Use a 3-tablespoon cookie scoop to form 12 evenly sized cookie dough balls. Place them on the prepared baking sheets and gently flatten them to just over ½ inch in thickness.
Bake for 8-9 minutes. The cookies should look slightly underbaked in the center—they will firm up as they cool.
Let cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Frosting:
In a large mixing bowl, beat the butter and cream cheese together on medium speed until smooth and creamy.
Add the powdered sugar and heavy cream. Mix on low until incorporated, then increase to medium-high speed and beat for 3 minutes until fluffy.
Mix in the salted caramel sauce and a pinch of salt. Beat for another 1 minute until evenly combined.
Once the cookies are completely cooled, spread or pipe the salted caramel buttercream onto each cookie.
For an extra touch, drizzle additional salted caramel sauce on top and swirl it in with a toothpick or spoon.