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Fudgy Salted Caramel Chocolate Sugar Cookies

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These ultra-fudgy chocolate sugar cookies are stuffed with gooey caramel centers and finished with a sprinkle of flaky sea salt. Easy to make with pantry staples, they deliver bakery-level flavor and texture in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (90g) unsweetened cocoa powder (Dutch-process or regular)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 16–18 soft caramel candies (like Kraft or Werther’s Originals, unwrapped)
  • 1–2 tablespoons heavy cream (to soften caramels if needed)
  • 1/3 cup (65g) granulated sugar (for rolling dough balls)
  • Flaky sea salt (like Maldon or fleur de sel, for sprinkling on top)

Instructions

  1. Unwrap the caramel candies. If stiff, place in a microwave-safe bowl with 1-2 tablespoons heavy cream. Microwave in 10-second bursts, stirring each time, until soft but still holding shape (about 20-30 seconds). Set aside to cool enough to handle.
  2. In a large mixing bowl or stand mixer, beat the softened butter, 1 1/4 cups granulated sugar, and brown sugar on medium-high until light and fluffy (2-3 minutes). Scrape down the sides as needed.
  3. Beat in eggs, one at a time, until fully combined. Add vanilla extract and mix for another 30 seconds.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and fine sea salt.
  5. With the mixer on low, gradually add the dry mixture to the wet ingredients. Mix until just combined; do not overmix. Dough should be thick, soft, and a little sticky.
  6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 45 minutes (up to 24 hours).
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
  8. Scoop about 2 tablespoons of dough. Flatten slightly in your palm, press a softened caramel into the center, then gently fold the dough around it, pinching to seal. Roll into a ball, then roll in granulated sugar.
  9. Arrange dough balls on prepared sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set but centers look slightly underdone. Cookies will firm up as they cool.
  11. Immediately after baking, while cookies are still warm, sprinkle generously with flaky sea salt. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Chilling the dough is essential for thick, fudgy cookies and to prevent spreading. Seal the dough completely around the caramel to minimize leaking. For extra chocolate flavor, fold in dark chocolate chips. Cookies are best enjoyed slightly warm for gooey centers. Store in an airtight container for up to 4 days or freeze for longer storage. To make gluten-free, substitute flour with a 1:1 gluten-free blend.

Nutrition

Keywords: chocolate cookies, salted caramel, fudgy cookies, easy dessert, homemade cookies, bakery style, caramel stuffed cookies, holiday cookies, chocolate sugar cookies

Find it online: https://bitefuljoy.com/fudgy-salted-caramel-chocolate-sugar-cookies-recipe-easy-homemade-treats/