Chocolate Salted Caramel Cookies


  • 8 oz semisweet chocolate
  • 8 oz bittersweet chocolate
  • 1 3/4 cup brown sugar
  • 4 Tbsp butter room temperature
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup + 2 Tbsp flour
  • 1 Tbsp vanilla
  • 1 Lindt sea salt caramel bar chopped
  • 6 Werther's chocolate caramels chopped into tiny bits
  • 8 Werther's soft caramels chopped into tiny bits
  • sea salt


  1. In a double boiler, melt the butter and chocolate; stirring until smooth. Remove from heat.
  2. Beat together the brown sugar and eggs. Add the chocolate mixture and vanilla. Mix well.
  3. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, gradually add flour mixture to chocolate. Once the flour mixture is fully incorporated, fold in the caramels and chopped candy bar.
  4. Refrigerate the dough for one to two hours.
  5. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  6. Scoop dough in Tbsp amounts and roll into balls {you should get about a 2" ball}. Sprinkle with sea salt. Bake for 15 to 17 minutes or until set. Remove from oven and let cool for about 5 minutes.