Salted Caramel Chocolate Cookies
These sassy Salted Caramel Chocolate Cookies are about to take you on the ultimate sweet and salty flavor journey! Loaded with rich chocolate chips and gooey caramel, and kissed with a lovely sprinkling of sea salt, they're the savory treat that will make you instantly famous! Just 6 ingredients, and your cookies are done!
Servings: 30 cookies
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 3/4 cup Semi Sweet Chocolate Chips
- 1 cup Kraft Caramel Pieces (about 20 caramels) (an 11 oz. bag will be more than enough)
- 3/4 tsp. Coarse Sea Salt
Instructions
- Gather your ingredients.
- Unwrap caramels, and cut each caramel into 8 tiny pieces (This will make them similar to the size of chocolate chips.)
- Set 1/2 cup of caramel pieces aside and 1/4 cup of chocolate chips aside for later.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Add 1/2 cup of caramel pieces and 1/2 cup chocolate chips into batter, and stir until well combined.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line cookie sheets with parchment paper. (This is essential, if you don’t the caramels will want to become one with your pans) :)
- Now it's time to grab the chocolate chips and caramel pieces you had set aside. Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet. Place a few chocolate chips and caramel pieces on top of each dough ball, to get that pretty finished look.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove cookies from oven, and immediately sprinkle with a little coarse sea salt on top.
- Allow cookies cool on cookie sheet for 2 minutes, then promptly transfer to cooling racks to let them finish cooling there. ENJOY!
Notes
- Butter: When it comes to cake mix cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Tips: These salted caramel chocolate cookies are SO easy to make ahead of time! The salted caramel chocolate cookie dough can be made today, then stored covered in the refrigerator up to 2 days prior to baking your cookies.
- Storage Tips: After your caramel chocolate chip cookies have baked and cooled, they will last well at room temperature, simply stored covered in an airtight container, for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
