Go Back

Salted Caramel Chocolate Cookies

Ooey gooey salted caramel is the perfect pairing with these chocolate cookies! Whip up a batch and watch them disappear just as quickly.

Course Dessert
Cuisine American
Keyword Thumbprint Cookies
Prep Time 15 minutes
Cook Time 8 minutes
Servings 24 Cookies


  • 2 Sticks Unsalted Butter Softened
  • 2 Cups All Purpose Flour
  • 3/4 Cup Sugar
  • 1/3 Cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla extract
  • 1/2 Cup Dulce De Leche
  • 2 tsp Course Sea Salt


  1. Preheat your oven to 350 Degrees F. In the bowl of your stand mixer, cream together butter and sugar until light and fluffy. Add Vanilla and mix to combine.
  2. In a separate bowl, combine flour, baking power, baking soda, and cocoa powder. Whisk to combine. Gradually add dry ingredients to butter mixture. Combine thoroughly.
  3. Using a teaspoon, form cookie dough into balls, flattening slightly. Place on a cookie sheet lined with parchment paper. Bake for 8 minutes.
  4. Remove cookies from oven and using a tsp measure, lightly press the rounded side into the warm cookies creating a divot in the center. Return to the oven and back for 3-4 more minutes. Remove and cool.
  5. Once cookies have cooled, add dulce de leche filling with a teaspoon to the center of each cookie. Follow with sea salt. Serve immediately or refrigerate in an airtight container for up to 3 days.