Ingredients
Scale
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder (dark preferred)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chewy caramel candies (about 10, e.g. Werther’s Original), chopped
- ¼ cup chocolate chips (dark or semi-sweet)
- Optional: flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and chopped caramel pieces gently.
- Scoop dough onto the prepared baking sheet, placing one caramel piece on top of each cookie and lightly pressing it in if desired.
- Optionally sprinkle a small pinch of flaky sea salt on each cookie.
- Bake for 10-12 minutes or until the edges are set but the centers remain soft and chewy.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
1. Use chewy caramel candies to avoid hard caramel centers. 2. Chilling dough is optional but can improve texture. 3. Flaky sea salt on top enhances the sweet-salty flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Method: Dessert/Cookie
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg