Mini Chocolate-Salted Caramel Cookies: A Decadent Fall Treat

There’s something downright magical about the combination of rich chocolate and gooey salted caramel, especially when it’s wrapped up in a bite-sized cookie. I’ll never forget the first time I made these mini chocolate-salted caramel cookies for a fall bake sale at Sophie’s Sweet Haven. I was experimenting, overfilled the caramel centers, and ended up with a deliciously messy surprise that sold out in hours! After years of perfecting the recipe, these cookies are now a customer favorite, with their fudgy chocolate exterior and oozy, salty-sweet core. Perfect for holiday parties, cozy nights, or gifting, these little treats pack a big flavor punch. Trust me, the smell of chocolate baking will have your kitchen feeling like a fall paradise!

Table of Contents

Why Mini Chocolate-Salted Caramel Cookies Are Special

These mini cookies are a fall dream—decadent, poppable, and oh-so-satisfying. Their small size makes them ideal for parties, where guests can grab a few without needing a plate (my husband, David, has been caught sneaking handfuls!). The rich chocolate paired with the gooey salted caramel center captures the cozy indulgence of autumn, while the sea salt sprinkle adds a modern twist. They’re perfect for bake sales, gift tins, or treating your family—my kids, Emma and Lucas, beg for these year-round! Plus, they’re a Pinterest sensation, with their glossy caramel peeking through dark chocolate. After countless batches, I’ve learned the secret is in the caramel timing—too runny, and it leaks; just right, and it’s pure magic.

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Recipe Information

Timing	Details
Prep Time	20 minutes
Bake Time	10-12 minutes
Total Time	About 35 minutes (plus cooling)
Servings	24 mini cookies
Estimated Calories	~90 calories per cookie

Essential Ingredients for Perfect Mini Chocolate-Salted Caramel Cookies

Here’s what you need to make these decadent cookies. I’ve fine-tuned this recipe at my bakery, and these ingredients are non-negotiable:

• All-Purpose Flour (1 cup): Provides structure. A 1:1 gluten-free blend works for dietary needs—I’ve tested it for customers.
• Unsweetened Cocoa Powder (1/4 cup): Gives that deep chocolate flavor. Use high-quality cocoa for the best taste—I tried a cheap brand once, and it was too bitter.
• Granulated Sugar (1/2 cup): Sweetens the dough just right. Brown sugar makes it too chewy, so I stick with granulated.
• Unsalted Butter (1/4 cup, softened): Adds richness and a tender texture. Softened butter blends better—don’t melt it!
• Large Egg (1): Binds the dough. Room-temperature eggs mix smoother—trust me, it matters.
• Caramel Sauce (1/4 cup): Use store-bought or homemade (sugar, cream, butter). It should be thick but pourable. I learned to chill it slightly to prevent leaks.
• Sea Salt (pinch, plus extra for sprinkling): Enhances the caramel and adds that trendy salty kick. Flaky sea salt is my go-to.
• Baking Soda (1/4 tsp): Helps the cookies spread just enough for a soft center.

Substitutions: Use a 1:1 gluten-free flour blend for gluten-free diets. For dairy-free, swap butter for vegan margarine and use dairy-free caramel. I’ve tested both for my bakery, and they’re just as indulgent.

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Step-by-Step Mini Chocolate-Salted Caramel Cookies Recipe

Let’s bake these cookies together! I’m right here in my Portland kitchen, guiding you like we’re chatting over a cup of David’s coffee. Here’s how:

1. Preheat and Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. I love festive parchment for fall vibes—Emma picks it out every season!
2. Mix Dry Ingredients: In a medium bowl, whisk 1 cup flour, 1/4 cup cocoa powder, 1/4 tsp baking soda, and a pinch of sea salt. Set aside.
3. Mix Wet Ingredients: In another bowl, beat 1/4 cup softened butter, 1/2 cup sugar, and 1 egg until smooth, about 1 minute. Don’t overbeat—I did that once, and my cookies were tough.
4. Combine: Gradually add the dry ingredients to the wet, mixing until just combined. The dough should be soft but not sticky—perfect for shaping.
5. Shape the Cookies: Scoop 1 tsp dough, flatten into a small disc, and place a 1/4 tsp dollop of caramel sauce in the center. Top with another tsp of dough and pinch to seal, forming a ball. Place 2 inches apart on the baking sheet. This makes about 24 cookies. I use a small scoop for even sizes.
6. Bake: Bake for 10-12 minutes, until the edges are set but the centers are soft. Start checking at 10 minutes—my oven’s quirky, and I’ve overbaked before!
7. Finish with Flair: Sprinkle a pinch of flaky sea salt on each warm cookie. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. The caramel will firm up as it cools.
8. Serve: Arrange on a platter or in gift tins. They’re best when the caramel is still slightly gooey!

Timing Note: This takes about 35 minutes, plus cooling. I usually tidy up or sip coffee while they bake—it’s a cozy fall moment!

Your autumn coffee’s best friend! Grab a batch of Mini Apple Cider Donuts and taste fall in every bite.

Pro Tips for Mini Chocolate-Salted Caramel Cookies Success

After years of baking these at Sophie’s Sweet Haven, here are my top tips:

• Chill the Caramel: If using homemade caramel, chill it for 10 minutes to thicken. Runny caramel leaks out—I learned this after a messy batch!
• Don’t Overfill: Use just 1/4 tsp caramel per cookie to avoid spills. My first attempt was a caramel flood!
• Room-Temperature Butter: Let butter soften for 30 minutes for smoother mixing. Cold butter makes crumbly dough.
• Even Shaping: Use a small scoop for uniform cookies. Uneven sizes bake unevenly—I had a wonky batch once.
• Check Early: Start checking at 10 minutes to keep the centers soft. Overbaking makes them hard instead of fudgy.

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Variations and Customizations for Mini Chocolate-Salted Caramel Cookies

These cookies are perfect for tweaking:

• Mocha Twist: Add 1 tsp instant espresso powder to the dough for a coffee kick. I made these for a fall brunch, and they were a hit!
• Nutty Crunch: Roll the dough balls in crushed pecans before baking. My customers love this texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested this for my bakery, and the fudgy texture stays perfect.
• Dark Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate. Lucas begs for this version!
• Spiced Caramel: Add a pinch of cinnamon to the caramel for a warm fall twist. I did this for a holiday party, and it was a crowd-pleaser.

Storing and Serving Your Mini Chocolate-Salted Caramel Cookies

Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5 days—the caramel stays gooey longer in the fridge. I learned the hard way that leaving them out too long dries them out! For longer storage, freeze in a single layer for up to a month. Thaw at room temperature before serving.

Serve these on a rustic tray or in festive cupcake liners for parties—they’re a showstopper. Pair with hot cocoa or David’s freshly roasted coffee for the ultimate fall treat. I love stacking them in a tin with parchment for gifting—my neighbors go wild for these!

Pumpkin bread, but cuter. Bake up our Petite Spiced Pumpkin Loaves for the coziest fall snack.

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Love small, seasonal sweets? Discover them all in our roundup: Mini Fall Desserts: Tiny Treats, Big Flavor.

FAQ

Can I make these cookies ahead of time?
Yes, bake up to 2 days ahead and store in an airtight container. Freeze for up to a month and thaw before serving.

How do I store these cookies for freshness?
Keep in an airtight container at room temp for 3 days or fridge for 5 days. Freeze in a single layer for longer storage.

Can I make these gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour blend and vegan margarine with dairy-free caramel. I’ve tested both for customers, and they’re delicious.

What if my caramel leaks out?
You might’ve used too much caramel or not sealed the dough well. Use 1/4 tsp and pinch tightly. I had this issue early on!

Can I use store-bought caramel?
Yes, but choose a thick, high-quality one. Warm it slightly for easier scooping. I tried this for a quick batch, and it worked fine.

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Conclusion

These mini chocolate-salted caramel cookies are a decadent way to celebrate fall, with their fudgy chocolate and gooey, salty-sweet centers. They’re perfect for holiday gatherings, gifting, or sneaking a sweet moment by the fire. I hope you’ll try this recipe and make it your own—maybe add a mocha twist or some nuts! Baking is about creating memories, and these little cookies are sure to spark joy. Share your creations on Pinterest or tag me at Baking with Sophie—I’d love to see them! For more fall baking inspiration, sign up for my newsletter and let’s keep the cozy vibes going.