Ingredients
Equipment
Method
Prep
- Preheat the oven to 375°F and line baking sheets with parchment.
- Whisk all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
Mix cookie dough
- Beat softened unsalted butter with brown sugar and granulated sugar until very light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract until smooth.
- Fold the flour mixture into the wet ingredients just until no dry streaks remain.
- Fold in dark chocolate chips until the dough is thick and studded.
Shape
- Scoop about 2-tablespoon portions of dough, flatten slightly, and place one soft caramel candy in the center.
- Wrap dough around the caramel and seal completely to enclose it.
- Roll into a ball and place on the prepared baking sheet, spacing apart.
Bake and finish
- Bake for 10–12 minutes until the edges are set and the caramel is still gooey inside.
- Sprinkle with flaky sea salt immediately after baking, then cool for 8 minutes before eating.
Notes
For the cleanest caramel melt, seal the dough firmly around each candy so it doesn’t leak. Store airtight at room temperature up to 3 days; for longer, refrigerate up to 5 days and bring to room temperature before serving. Freezing is yes: freeze baked cookies up to 2 months and thaw overnight. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend (check it contains xanthan gum).