Salted Chocolate Caramel Cookies square | 2 Cookin Mamas


These Chocolate Caramel Cookies are easy to make & have a caramel surprise inside. It's like a molten lava cake in cookie form!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 dozen
Author Linda Warren


  • 2-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (I used Hershey's Dark Chocolate)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 48 Rolos or other chocolate covered caramel candy
  • 1/2 cup pecans, chopped
  • 1 Tablespoon sugar
  • 12 vanilla caramels
  • 1 Tablespoon heavy cream, half & half or light cream
  • 2 Tablespoons coarse sea salt


  1. In a medium bowl, combine flour, cocoa powder, baking soda and salt.
  2. In a large bowl of electric mixer, beat butter for a minute or until creamy. Add sugars and continue to beat til smooth and well incorporated. With mixer still running, add eggs, one at a time, and vanilla.
  3. Turn mixer speed down and add flour mixture slowly and beat until well mixed.
  4. Form dough into a ball, wrap in plastic wrap and place in refrigerator to chill for at least 1 hour. This will make it easier to form around candies.
  5. While dough is chilling, unwrap Rolos and place in freezer so they are firm and easy to handle.
  6. Preheat oven to 375 degrees.
  7. Mix chopped nuts and 1 tablespoon sugar together in small bowl.
  8. To assemble: Take a heaping tablespoon of dough and flatten with fingers. Place 1 Rolo in center and wrap dough around it. Then roll in hand to form a ball. Drop into nut-sugar mixture and roll around to coat. Place on ungreased cookie sheet. Repeat with remaining dough, placing each cookie about 2" apart.
  9. Bake 8-10 minutes or until tops start to crack. Remove from oven and cool 2 minutes on cookie sheets then transfer to wire rack to cool completely.
  10. Once cookies are cool, prepare caramel drizzle. In a microwave safe measuring cup, place caramels and cream. Heat in 30 second intervals, stirring in between, until caramels are melted and smooth. Drizzle over cookies then sprinkle with a little sea salt.
  11. When glaze has cooled, store in airtight container.

Recipe Notes

Total time does not include 1 hour chill time.