Gluten Free Salted Caramel Chocolate Chip Cookies

Introduction

These cookies are for those who believe a treat should be decadent, not just a compromise. They combine the rich, dark notes of cocoa with gooey pockets of salted caramel and melty chocolate chips, all in a delightfully chewy gluten-free package. You get the perfect bite every time—sweet, salty, and deeply chocolatey.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 36 cookies

Ingredients

• 2 Cups gluten free all purpose flour (* see notes)
• 3/4 Cups unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 Cups unsalted butter (* softened)
• 2 Cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 Cup chocolate chips
• 1/2 Cup Kraft caramel squares (* diced small (chip size))
• kosher salt (* or flake salt)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten free all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. Set aside.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until just combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry streaks remain.
6. Using a spatula, fold in the chocolate chips and the diced Kraft caramel squares until they are evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough (a small cookie scoop works perfectly) and place them on the prepared baking sheets, leaving about 2 inches between each for spreading.
8. Bake in the preheated oven for 8 minutes. The cookies will look soft and puffy; they will set as they cool.
9. Remove the cookies from the oven and immediately sprinkle the tops lightly with kosher salt or flake salt.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Cookie Skillet: Press the entire batch of dough into a greased 10-inch cast-iron skillet. Bake for 18-20 minutes and serve warm with a scoop of ice cream.
• Stuffed Cookies: Form the dough around a whole Kraft caramel square to create a gooey, molten center in each cookie.
• Double Chocolate: Use chocolate chunks instead of standard chips for bigger, richer bursts of chocolate flavor.
• Cookie Bars: Press the dough evenly into a 9×13-inch baking pan lined with parchment. Bake for 20-22 minutes, then cool and cut into squares.

Tips for Success

• Ensure your butter is truly softened (room temperature) for easy creaming, which creates a light, chewy texture.
• Dice the caramel squares into small, chip-sized pieces to prevent them from melting completely and burning on the baking sheet.
• For perfectly round cookies, use a spoon or a small ice cream scoop to portion the dough.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To recapture the gooey texture, reheat a cookie in the microwave for 8-12 seconds.

FAQ

Can I use a different brand of caramel?

The recipe is tested with Kraft squares for their consistent melt and flavor. You can use another brand of soft caramel squares, but avoid caramel bits, which are coated to prevent sticking and won’t melt properly.

Which gluten-free flour blend is best?

Use a 1:1 all-purpose gluten-free blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). This acts as the binder in place of traditional gluten.

Why are my cookies flat?

Flat cookies are often caused by butter that is too warm or melted. Ensure your butter is softened but still cool to the touch. Also, double-check that your baking soda and powder are fresh.

Can I make the dough ahead?

Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

My caramel leaked and stuck to the pan. What happened?

This can happen if the caramel pieces are too large or placed at the very edge of the dough ball. Ensure they are diced small and fully enclosed in the dough when you shape the cookies.

Is the kosher salt sprinkle necessary?

Yes, it provides the essential “salted” contrast that balances the sweetness of the caramel and chocolate. If you don’t have flake salt, a fine sea salt works in a pinch—just use less.