I am such a salted caramel fan.  If there is salted caramel on the menu, you can bet I am going to try it.  Put it with chocolate and game over.  Awhile back, I discovered the most amazing recipe for chocolate salted caramel puddle cookies.  They were a ton of work but I made them on a weekly basis.  As I made them, I made some tweaks here and there until I had what I considered the perfect chocolate salted caramel cookies.

These cookies are a delicious combination of chocolate, caramel and salt.  They are not for the dieter though as they have two different types of chocolate, an entire Lindt chocolate bar and Werther’s caramels in them.

I will give you a little warning in that I definitely like to be able to taste the salt in the salted caramel. Too often, I feel like things claim to be salted caramel but really lack any sort of saltiness to balance out the sweetness.  You won’t have that problem with these cookies because they get a healthy dose of salt on top just before baking.  Of course, if you prefer a little less salt, feel free to dial it back to a more reasonable level.

Two tips about these cookies: be sure to line the baking sheets with parchment paper and not spray them with nonstick cooking spray.  And you must refrigerate the dough before baking!

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Chocolate Salted Caramel Cookies

Ingredients

• 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

Instructions

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.

Are you a salted caramel fan too?  Have you tried the chocolate caramels from Werther’s yet?

Looking for more salted caramel recipes?  Check these out:

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