These caramel blossom cookies are a sweet-salty twist on a classic! Soft, chewy, and topped with melty Rolos and sea salt, they’re easy to make and perfect for any occasion.
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Why You’ll Love These Chocolate And Caramel Cookies
If you’re a fan of that dreamy chocolate-meets-caramel combo, this recipe will hit the spot. They’ve got the chewy texture you love in a cookie, the gooey caramel center from the Rolos, and a light sprinkle of sea salt that makes every bite pop.
This recipe came from my love of the classic peanut butter blossoms my mom makes every Christmas. I wanted to take that same idea and give it a sweet-salty twist. Enter: caramel, chocolate, and a sprinkle of flaky salt. The result? A cookie that’s chewy, gooey, and disappears fast. Trust me, you might want to make a double batch! You’ll love them because:
- Chewy, buttery base with melty caramel centers
- Simple ingredients and easy to make
- Irresistible sweet and salty flavor
- Perfect for gifting or sharing
Ingredient Information And Substitutions
- All-purpose flour- The base that gives the cookies structure. You can sub with a 1:1 gluten-free blend if needed.
- Butter- Use salted butter for balance. If using unsalted, add an extra pinch of salt.
- Egg- Binds the dough and keeps it soft.
- Milk- Adds moisture and helps the texture stay tender. Any milk works here.
- Caramel sauce- A good-quality store-bought works great. If you use homemade, make sure it’s thick enough.
- Granulated sugar- Helps with structure and adds that light sweetness. You'll need a little extra for rolling the dough before baking to give a light crunch.
- Light brown sugar- Adds moisture and a hint of caramel flavor. Dark brown sugar works too for a deeper caramel flavor.
- Vanilla extract- Brings warmth and depth to the flavor. Try almond extract or caramel extract for a fun twist.
- Baking soda- Helps the cookies rise just enough.
- Rolos- For that chocolate-caramel center. You can swap with Hershey’s Kisses, Dove Caramels, or even mini peanut butter cups.
- Kosher salt- Balances the sweetness and enhances flavor.
- Maldon flake salt- Sprinkle on top for a touch of crunch and that perfect salty finish.
How To Make Cookies With Caramels
Step 1- Prep the oven and pan.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat. Mix together flour, baking soda, and salt and set aside.
Step 2- Make the dough.
In a large bowl, beat together the softened butter and caramel sauce until smooth and combined. Add both sugars and beat until light and fluffy. Mix in the egg, milk, and vanilla until everything’s well blended.
Step 3- Add the dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
Step 4- Chill the dough.
Cover and refrigerate for at least 1 hour (or overnight if you have time). This helps the cookies bake up thick and chewy.
Step 5- Shape the cookies.
Roll the chilled dough into 1-inch balls, then coat each one in a little extra granulated sugar. Place them a few inches apart on the prepared baking sheet.
Step 6- Bake and finish.
Bake for 8-10 minutes, just until golden around the edges. While the cookies are still hot, press a Rolo into the center of each one and sprinkle lightly with Maldon flake salt. Let cool, then enjoy.
Frequently Asked Questions
Definitely! Chill the dough for up to 2 days, then roll and bake when you’re ready. You can also freeze it for longer storage.
Sure! Just adjust the baking time. Smaller cookies need about 7-8 minutes, while larger ones need about 10-11 minutes.
They should look slightly golden at the edges and just set in the center. Don’t over-bake! They’ll finish setting as they cool.
Tips For Making Chocolate Caramel Cookies
- Chill the dough before baking. It keeps the cookies from spreading and gives them that thick, chewy texture everyone loves.
- Unwrap all your Rolos first. It makes assembling way faster once the cookies come out of the oven.
- Press the Rolos in right after baking. The heat from the cookies melts them just enough for that gooey center, so don't delay this step!
- Don’t skip the salt! A tiny sprinkle of flake salt brings out the caramel and chocolate flavors perfectly.
- Use a cookie scoop for even sizes. This helps them bake consistently and look picture-perfect on the tray.
- Let them cool completely before storing. This keeps the tops shiny and prevents condensation in your container.
- Ingredients to prep ahead- Measure your dry ingredients, unwrap Rolos, and soften the butter a bit before you start mixing.
- Leftovers and storage- Store with a slice of bread or in a container for 3-4 days at room temperature, or refrigerate for up to 5 days. Freeze for up to 2 months.
What To Serve With Salted Caramel Cookies Recipe
Turn these cookies into part of a full dessert spread! They pair perfectly with warm or cool treats like:
- Pumpkin Chocolate Chip Bread
- Easy Candy Brownie Bites
- Chocolate Mousse Cups
- Moist Banana Chocolate Chip Muffins
Other Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Caramel Blossom Cookies
Ingredients
- ½ cup salted butter softened but NOT melted
- ½ cup caramel sauce
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 Tablespoon milk
- 1 tsp. vanilla extract
- 2 ½ cups flour
- 1 tsp. baking soda
- ¾ tsp. kosher salt
- 3 Tablespoons granulated sugar for rolling cookie dough
- 3 pinches Malden salt
- 36 Rolo candies wrappers removed
Instructions
- Combine flour, baking soda and salt and set aside.
- Beat butter and caramel until well combined.
- Add granulated sugar and brown sugar and beat until fluffy, about 2 minutes.
- Beat in egg, milk and vanilla until well combined.
- Gradually mix in dry ingredients until it all comes together.
- Cover and refrigerate for at least an hour, preferably overnight.
- Preheat the oven to 375 degrees F and line sheet pan with parchment paper. Shape dough into 1 inch balls and roll in additional granulated sugar.
- Bake 8-10 minutes or until golden.
- Immediately after the cookies come out of the oven (while they are still hot) press a Rolo candy into the middle of each cookie and sprinkle lightly with Malden salt.
- Cool completely and serve.
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Notes
- Chill the dough before baking. It keeps the cookies from spreading and gives them that thick, chewy texture everyone loves.
- Unwrap all your Rolos first. It makes assembling way faster once the cookies come out of the oven.
- Press the Rolos in right after baking. The heat from the cookies melts them just enough for that gooey center, so don't delay this step!
- Don’t skip the salt! A tiny sprinkle of flake salt brings out the caramel and chocolate flavors perfectly.
- Use a cookie scoop for even sizes. This helps them bake consistently and look picture-perfect on the tray.
- Let them cool completely before storing. This keeps the tops shiny and prevents condensation in your container.
- Ingredients to prep ahead- Measure your dry ingredients, unwrap Rolos, and soften the butter a bit before you start mixing.
- Leftovers and storage- Store with a slice of bread or in a container for 3-4 days at room temperature, or refrigerate for up to 5 days. Freeze for up to 2 months.
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