Double Chocolate Salted Caramel Cookies

Double Chocolate Salted Caramel Cookies - packed with melted Rolos, loads of rich chocolate, and a hint of sea salt, these soft and chewy cookies are irresistible.

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Happy National Cookie Day! In honor of #NationalCookieDay, I just HAD to share my super-duper-awesome Double Chocolate Salted Caramel Cookies! Not only are these the BEST cookies to share on a day celebrating cookies, but they hold a sweet spot in my heart. Yes, my heart is part cookies and part fried pickles.

I didn’t grow up in a baking family. I fell in love with baking when I was 15, and I started my first “real” job at a bakery. In my early 20s (which b-t-w’s was more than a decade ago), I hosted my first holiday cookie exchange. No, these Double Chocolate Salted Caramel Cookies were not on the menu, but my awesome Rolo Cookies were.

Yeah, you’re probably wondering what the heck the correlation is. I am getting to that in my long, roundabout way, which, if you know me, is totally how I tell a story. Anywho, long story long, these Double Chocolate Salted Caramel Cookies were born from my almost famous Rolo Cookies. I just jazzed them up a bit with chocolate, more chocolate, and sea salt. I wanted to make them EXTRA special for YOU!

I LOVE Double Chocolate Salted Caramel Cookies because they are EASY, beyond tasty, and are just rock your socks off special! Seriously, who doesn’t want to slam down a couple dozen chocolate-chocolate-caramel-sea-salt-cookies? If you know that person or ARE that person, we can’t be friends. Sorry.

I’d like to interrupt this Double Chocolate Salted Caramel Cookies convo to share a few cookie tips of the trade because the holidays are when we need them the most.

First, whenever you can, weigh your ingredients, and if you're only going to weigh one thing, make it the flour. Too much flour is the number one reason why baking recipes fail. I always, always, ALWAYS measure my flour, and thanks to Joseph Joseph, I now have the SwitchScale to do it.

Full disclosure, Joseph Joseph sent me the SwitchScale to try out. Fortunately, I LOVE it and it has now replaced my old and less useful scale.

The Joseph Joseph SwitchScale is awesome-sauce because of the integrated lid turned bowl. You can measure your whole ingredients on the lid, or flip the lid and measure loose/liquid ingredients in the bowl. It measures in several units, has an easy-to-read digital display, and several other convenient features.

Honestly, though, it's all about the lid turned bowl for me! I love, love, LOVE being able to measure my dry ingredients in the bowl and then pour straight into my mixer. It’s accurate, which is great for baking, and it’s convenient.

Anyway, another long story long, measure your ingredients, especially your flour, and if you need more info on measuring ingredients or don’t have the luxury of a scale, then check out How to Measure Flour; it’s uber helpful.

Second, whenever you can AND definitely if the recipe calls for it, refrigerate your cookie dough. I know it’s a pain in the butt, particularly when you’re having a real hankering for cookies, but it will make your cookies better. Refrigerating your cookie dough makes the dough easier to handle, as well as helps alleviate some of the spreading your cookies may do while baking.

OK, so now that this post has gotten long-winded and you probably stopped reading a long time ago, let’s get down to the nitty gritty that IS Double Chocolate Salted Caramel Cookies.

You take a bunch of ingredients, including the amazing chocolate-chocolate of unsweetened cocoa powder AND chocolate fudge instant pudding mix, and dump them into a bowl and mix, mix, mix. Then you refrigerate that dough (these bad boys spread), scoop your dough, jam a Rolo inside, sprinkle with sea salt, and bake.

Viola! You’ve got Double Chocolate Salted Caramel Cookies. If only everything in life were this simple and this tasty! OK, so there might be a bit more to it than that, BUT now you know I can tell a short story! 😉

Double Chocolate Salted Caramel Cookies

Packed with melted Rolos, loads of rich chocolate, and a hint of sea salt, these soft and chewy cookies are irresistible.

Servings 3 dozen cookies

Print Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Ingredients

  

1x2x3x

• 2 and ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• ⅓ cup unsweetened cocoa powder
• 1 Chocolate Fudge Instant Pudding Mix¹
• 9 ounces Rolo Caramel Candies
• coarse sea salt

Instructions

 

• In a medium size bowl, whisk together flour and baking soda. Set aside.
• In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add eggs and vanilla extract; mix until combined.
• Scrape down the sides of the bowl, add cocoa and pudding mix; mix on low speed until combined. Add flour mixture; mix on low speed until combined.
• Cover cookie dough with plastic wrap and refrigerate for at least 3 hours. Do not bake cookies without chilling as they are prone to spreading.
• Preheat oven to 350F degrees.
• Scoop dough into 2 teaspoon rounds, or use a #60 disher to scoop balls of dough. Sandwich a Rolo between two balls of dough, covering the Rolo completely and forming a ball. Lightly sprinkle the top with sea salt.
• Place rounds of dough, sea salt side up, on a silicone mat/parchment paper-lined baking sheet 2" apart. Cookies will spread.
• Bake 9-11 minutes or until edges have set. Do not overbake, which is easy to do with chocolate cookies.
• Cool cookies on baking sheet on a wire rack for 8 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!

Notes

Double Chocolate Salted Caramel Cookies should be stored in an airtight container and will keep 4+ days.

¹ You want a 3.7-3.9 ounce package of instant pudding mix, NOT sugar-free or cook & serve. You're also NOT making the pudding, just using the mix in the batter.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!