If you like cookies, you will LOVE these Salted Caramel Chocolate Chip Cookies. There isn’t anything better than a double chocolate cookie with a soft caramel middle.

Creating really good gluten-free cookies has been a learning curve. It’s very easy to make a cookie that is hard and crunchy. I don’t mind those, but a soft chewy cookie is definitely preferred. These cookies are fun and easy to make. The salt on top really takes the flavours to the next level!

There are a couple of different ways that you can make these Salted Caramel Chocolate Chip Cookies. Making the batter is the same, it’s how you add in the caramel. I tried two different ways. The first way I made the cookies was baking them without the caramel. I then melted the caramels in a double boiler and spread the caramel on top of the cookie after baking, and added a sprinkle of salt. The second way I made the cookies was by cutting up the caramel and folding the spoonful of cookie dough around the caramel. The second way used less dishes and was actually easier, so I recommend doing that. Once they are baked, add the sea salt on top!

For more cookie recipes check out these!

Ingredients

Salted Butter – Brown the butter and let it cool to room temperature before making the cookies.
Sugar – There is a mix of white and brown sugar in these cookies.
Flour – Use either gluten-free all purpose flour, or regular all purpose flour. I used Bobs Red Mill.
Cocoa Powder – Any cocoa powder can be used. I used Hersheys.
Vanilla – Use pure vanilla extract here.
Chocolate Chips – I used milk chocolate chips in these cookies. Dark chocolate would be delicious too!
Sea Salt – Use course or flaky sea salt for the tops.
Caramels – I used store bought soft caramels. Cut them in half for the cookies.

How to make these Salted Caramel Double Chocolate Cookies!

Preheat the oven to 375° and line two baking sheets with parchment paper.
Make sure the browned butter is at room temperature before starting to mix ingredients.
Beat the sugars and butter in a large mixing bowl for one minute.
Add in both eggs and the vanilla mix until well combined.
In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Then add this to the wet ingredients.
Once the ingredients are just combined, mix in the chocolate chips.
Unwrap the caramels and cut them in half. You can cut them smaller if you’d like a smaller amount of caramel in your cookies.
Scoop out 1.5 tbsp sized balls of dough. Press the caramel in the middle and make the dough into a rounded ball. You should still be able to see the caramel at the top.
Place 2″ apart on the baking sheets.
Bake the cookies for 8-9 minutes. When the cookies are done, take them out of the oven and bang the cookie sheet on the counter three times. This deflates the cookie. Salt the top of the cookie immediately. Transfer to a wire rack to cool.