Five-Ingredient Salted Caramel Chocolate Cookies

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft chocolate cookies with pockets of gooey salted caramel, made with just five simple ingredients for a quick indulgence. This American-inspired recipe, ready in about 27 minutes, layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 12 American cuisine 180 cal/serving

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Ingredients

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup, softened unsalted butter
3/4 cup granulated sugar
1 large egg
12 pieces soft caramel candies
1/2 tsp sea salt flakes

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Instructions

Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/2 tsp baking soda.
Step 2: In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in 1 large egg until fully incorporated.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 4: Scoop out 2 tbsp dough portions and flatten each slightly. Place one soft caramel candy piece in the center of half the dough portions, then top with remaining dough balls, sealing edges to encase the caramel.
Step 5: Place the cookies 2 inches apart on the baking sheets, sprinkle each with a pinch of 1/2 tsp sea salt flakes, and bake for 10-12 minutes until edges are set but centers remain soft.
Step 6: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve once slightly cooled to enjoy the gooey caramel centers.