If you’re searching for your next baking obsession, look no further than Salted Caramel Hot Cocoa Cookies. Think of all the nostalgic coziness of hot chocolate, taken up a notch and turned into a decadent, deeply chocolatey cookie with a molten caramel center and a delicate sprinkle of flaky sea salt. These cookies are pure comfort with a touch of sophistication—the treat you’ll want to share with friends or keep all to yourself with a steamy mug of cocoa.
Ingredients You’ll Need
The magic of Salted Caramel Hot Cocoa Cookies lies in the balance of simple ingredients that come together to create layers of flavor and texture. Each component plays a role, making the cookies chewy, gooey, and irresistibly chocolatey with a caramel surprise in every bite.
- All-purpose flour: The sturdy base that holds the cookies together while staying tender and soft.
- Unsweetened cocoa powder: Intensifies the chocolate flavor, giving the cookies that rich “hot cocoa” profile.
- Baking soda: Adds lift, so your cookies bake up perfectly soft and pillowy.
- Salt: A pinch balances the sweetness and helps all the flavors come alive.
- Unsalted butter (softened): Brings richness and contributes to a delectable, melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps form those delightfully soft centers.
- Packed light brown sugar: Lends moisture and a subtle caramel note that echoes the gooey filling.
- Large egg: Helps bind the dough together and adds structure.
- Vanilla extract: Enhances the chocolate and caramel flavors, providing that signature homemade aroma.
- Milk: Just enough to keep the dough supple and the cookies tender.
- Semi-sweet chocolate chips: Make the outer cookie doubly chocolatey and deliciously melty.
- Soft caramel candies (cut in half): The star of the show—these create those gooey, irresistibly chewy centers.
- Flaky sea salt for topping: Takes the cookies from sweet to show-stopping with that perfect pop of flavor.
How to Make Salted Caramel Hot Cocoa Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), so it’s ready to bake as soon as your dough is formed. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, combine your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking these together ensures every cookie gets an even distribution of flavor and texture—no dry bites or baking soda surprises!
Step 3: Cream Butter and Sugars
In a larger bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy—this step is key for the ultimate soft centers in your Salted Caramel Hot Cocoa Cookies.
Step 4: Add Egg, Vanilla, and Milk
Beat the egg, vanilla extract, and milk into your butter-sugar mixture one at a time. Each addition helps create a supple, cohesive dough that’ll hold all your delicious mix-ins and caramel surprises.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet, mixing only until everything is just combined. Overmixing is the enemy of tender cookies, so stop as soon as you see the last streak of flour disappear.
Step 6: Fold in Chocolate Chips
Now for the chocolate chips! Gently fold them in, making sure they’re evenly distributed for pockets of gooey, molten chocolate in every bite.
Step 7: Shape and Fill with Caramel
Scoop out about 1 1/2 tablespoons of dough and flatten each piece just slightly in your palm. Press half a soft caramel candy into the center, then carefully wrap the dough around the caramel, rolling into a ball so it’s completely encased. This step is where the magic (and sticky fingers) happens!
Step 8: Bake and Finish with Sea Salt
Place each cookie dough ball about 2 inches apart on your lined baking sheet. Bake for 9-11 minutes, until the edges are set but the centers are still soft and slightly underbaked-looking. As soon as they come out of the oven, sprinkle the tops with flaky sea salt. Let them rest on the baking sheet for 5 minutes before moving to a wire rack so the caramel can set just a bit.
How to Serve Salted Caramel Hot Cocoa Cookies
Garnishes
A gentle dusting of extra flaky sea salt is all you need to bring out the deep chocolate and caramel flavors. If you want to get fancy, a drizzle of melted chocolate or a tiny puff of cocoa powder can make them even more visually stunning.
Side Dishes
Salted Caramel Hot Cocoa Cookies pair irresistibly with a tall glass of cold milk, a cozy mug of coffee, or (naturally) a rich, creamy hot chocolate. For dessert platters, try serving them alongside chocolate-dipped strawberries or a scoop of vanilla bean ice cream for the ultimate treat.
Creative Ways to Present
Stack them high on a rustic cake stand for a party centerpiece, or package them up in pretty boxes as heartfelt edible gifts. You can also make mini versions for cookie swaps or tuck them into lunchboxes for a midday pick-me-up that feels extra special.
Make Ahead and Storage
Storing Leftovers
Store cooled Salted Caramel Hot Cocoa Cookies in an airtight container at room temperature for up to 3 days. The caramel stays soft, the cookies remain chewy, and every bite still packs a full chocolate-caramel-salt punch.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep their texture and flavor for up to 2 months. Thaw them at room temperature and they’re ready to enjoy.
Reheating
For that irresistible, gooey-center experience, pop a Salted Caramel Hot Cocoa Cookie in the microwave for 8–10 seconds. The caramel melts just enough to give you that satisfying, warm bite every time.
FAQs
Can I use store-bought caramels or homemade ones?
Absolutely! Both store-bought and homemade soft caramels work wonderfully. Just be sure they’re on the soft side so they melt into a gooey center during baking.
Can I use dark chocolate chips instead of semi-sweet?
Yes! Dark chocolate chips add a more intense flavor and pair beautifully with the sweet, salty caramel. Adjust to your taste preference for an extra-decadent cookie.
What if I don’t have flaky sea salt?
While flaky sea salt really elevates these cookies, you can substitute a small pinch of regular sea salt or kosher salt in a pinch. Just sprinkle sparingly to avoid overwhelming the taste.
Can I make the dough ahead of time?
You sure can! Prepare and fill the dough balls, then refrigerate them on a tray for up to 24 hours before baking. Bake straight from the fridge—just add a minute or two to the baking time.
How do I keep the caramel from leaking out?
Make sure each caramel piece is fully encased in dough, with no seams or cracks. Refrigerating the filled dough balls for 10–15 minutes before baking also helps minimize leaks.
Final Thoughts
There’s just something magical about Salted Caramel Hot Cocoa Cookies—they turn an ordinary day into a special occasion. Give them a try, and don’t be surprised if they become your family’s most-requested treat!
Print
Salted Caramel Hot Cocoa Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of these Salted Caramel Hot Cocoa Cookies. A perfect blend of sweet caramel and flaky sea salt atop a soft chocolate cookie will have you reaching for seconds!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Additional:
- 1 cup semi-sweet chocolate chips
- 12 soft caramel candies, cut in half
- Flaky sea salt for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk until combined.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture and fold in the chocolate chips.
- Form Cookies: Scoop dough, press caramel into the center, wrap dough around, and roll into balls.
- Bake: Place cookies on the baking sheet, bake for 9-11 minutes, then sprinkle with sea salt.
- Cool and Serve: Let cookies cool on the sheet before transferring to a wire rack.
Notes
- For extra gooey centers, serve warm.
- Store in an airtight container for up to 3 days.
- Reheat slightly to soften the caramel.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
