3 ratings

Salted Caramel Filled Cookies

The ultimate sweet and salty treat
Salted Caramel Filled Cookies
Courtesy of McCormick

Salted caramel and chocolate is a trendy pairing in desserts and confections. You'll see what the fuss is all about when you bite into one of these decadent cookies.

Recipe courtesy of McCormick

Ready in
38 m
30 m
(prepare time)
8 m
(cook time)
Calories Per Serving


  • 1/2 Cup heavy cream
  • 1/4 Cup (1/2 stick) butter
  • 4 Ounces semi-sweet chocolate, coarsely chopped
  • 2 Teaspoons McCormick All Natural Pure Vanilla Extract
  • 2 Cups flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon McCormick Gourmet Organic Ground Saigon Cinnamon
  • 1 Teaspoon McCormick Gourmet Sicilian Sea Salt, divided
  • 1/3 Cup firmly packed brown sugar
  • 1/3 Cup granulated sugar
  • 1/2 Cup caramel topping
  • 6 Ounces semi-sweet chocolate, melted


Place cream and butter in small saucepan.

Cook on medium heat until butter is melted.

Remove from heat.

Add chopped chocolate and vanilla; stir until chocolate is completely melted.

Set aside to cool slightly.

Mix flour, baking soda, cinnamon and 1/2 teaspoon of the sea salt in large bowl until well blended.

Add chocolate mixture and sugars; mix well.

Refrigerate 15 to 30 minutes or until dough is chilled.

Preheat oven to 350°F.

Shape dough into 1-inch balls.

Place 2 inches apart on ungreased baking sheets.

Bake 8 minutes or until cookies are set.

Immediately make an indentation in the center of each cookie with a round 1/2-teaspoon measuring spoon.

Remove cookies to wire racks; cool completely.

Stir remaining 1/2 teaspoon sea salt into caramel topping.

Spoon 1/4 teaspoon caramel topping into indentation in each cookie.

Transfer cookies to parchment paper-lined tray.

Spoon melted chocolate on top of each cookie to cover caramel.

Sprinkle top with additional sea salt, if desired.

Let stand until chocolate is set.