Salted caramel chocolate chip cookie cobbler is an unforgettable fusion of gooey caramel, melted butter and rich chocolate. It’s a cookie and cobbler combo that results in a sweet and salty caramel dessert recipe that is truly divine.
When combined with a little homemade whipped cream or no-churn vanilla ice cream, the results are absolutely heavenly. This is a decadent caramel filled dessert I want to make over and over again!
Is there anything more delicious than the combination of salted caramel and chocolate? Okay, okay… perhaps my sweet tooth has gotten the best of me lately! Who can blame me? Regardless, I’m in love this salted caramel chocolate cobbler.
If you’re having a craving for a salty and sweet melty, gooey caramel and chocolate dessert, this is the one for you! It’s full of buttery, creamy caramel goodness, combined with a little cookie crunch.
Ingredients
- All-Purpose Flour – No sifting required.
- Baking Soda
- Cornstarch – Cornstarch provides an extra element of creamy, fluffy texture in this cobbler.
- Salt
- Butter – I generally use salted butter but you can use whatever you have on hand!
- White Sugar
- Brown Sugar – Packed. It has a much more complex flavor than white sugar due to the added molasses. It really adds to the caramelized flavor of this cobbler.
- Egg and Egg Yolk
- Vanilla Extract – Store bought or homemade vanilla extract.
- Chocolate Chips – My go to is semi-sweet chocolate, but you can also make this dessert with milk, white or dark chocolate if you prefer.
- Rolos
- Salt – Thick flakes of sea salt from a grinder to sprinkle on top.
Tool to Use
- I use large creme brûlée dishes (6″ x 4″ x 1″ high; 6.7-oz. capacity)
Tips
- Make it Ahead – I like to prep it in the afternoon, refrigerating the dough until dinner is complete and then putting it in the oven for a piping hot decadent dessert.
- Add a Little Extra Brown Sugar – Sprinkle a little extra brown sugar anytime… either before you bake, right when it comes out of the oven, or even on individual servings as you plate.
- This chocolate chip caramel cobbler will take around 12-15 minutes to bake, based on your dish size. Be careful not to over bake the cobbler. It should have a slightly gooey center when it comes out of the oven.
Topping Suggestions
Salted Caramel Chocolate Chip Cobbler
If you’re having a craving for a salty and sweet melty, gooey caramel and chocolate dessert, this is the one for you! It’s full of buttery, creamy caramel goodness, combined with a little cookie crunch.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- 3/4 cup butter melted
- ½ cup white granulated sugar
- ¾ cup light brown sugar packed
- 1 egg 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- bag of rolos
- salt in a grinder
- optional: brown sugar
Instructions
- Preheat oven to 350℉. Grease your oven safe baking dish.
- Mix dry ingredients and set aside.2¼ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cornstarch, ½ teaspoon salt
- In mixer or large mixing bowl, whisk butter, white sugar, and brown sugar. Add eggs and vanilla until just combined.3/4 cup butter, ½ cup white granulated sugar, ¾ cup light brown sugar, 1 egg, 2 teaspoons vanilla extract
- Gradually incorporate dry ingredients into the wet mixture. Fold in chocolate chips.1 cup chocolate chips
- Crumble dough into dish. Sprinkle brown sugar and rolos on top. Crack salt on top.bag of rolos, optional: brown sugar, salt in a grinder
- Bake 15 minutes or until golden brown – time will depend on the size of your dish. Serve warm.
Julie’s Tips
- This caramel dessert recipe, as written, is meant for individual ramekins. However, you can easily use a traditional baking dish, you’ll just need to watch your time. I use large creme brûlée dishes (6″ x 4″ x 1″ high; 6.7-oz. capacity)
- If this recipe is baked in one large pan (not in individual ramekins), you’ll probably need to allow anywhere from 25-35 minutes in the oven!
- Prep in the afternoon and refrigerate dough. Put it in the oven just after dinner for a piping hot decadent dessert.
- The cobbler will take around 12-15 minutes to bake, based on your dish size. Be careful not to over bake the cobbler. It should have a slightly gooey center when it comes out of the oven.
- I find that all cobblers are best served hot straight out of the oven. The chocolate in the dessert will be wonderfully gooey.
Substitutions and Variations
- Butter – Salted or unsalted.
- Chocolate Chips – Semi-sweet, milk chocolate, dark chocolate or white chocolate.
- Salt – Thick flakes of sea salt from a grinder to sprinkle on top is preferred. Eliminate if you do not have.
Topping Suggestions
Calories: 467kcal | Carbohydrates: 66g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 344mg | Potassium: 97mg | Fiber: 1g | Sugar: 46g | Vitamin A: 437IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Julie, may I ask the size of the ramekin in the picture? 4 oz, 6 oz, 8 oz?
Thank you so much.
Hello!
I use large creme brûlée dishes (6″ x 4″ x 1″ high; 6.7-oz. capacity) for this cookie cobbler. You can use any size you have on hand, just watch your bake time accordingly!
I hope you enjoy,
Julie
Thank you so much for your quick answer; I really appreciate it!
I made this last night. It was amazing! Our guests thoroughly enjoyed it. Thanks for sharing. Will definitely be using this recipe often!
I’m wondering what temperature should the cobbler be when it is done baking? I’ve got an instant read.
Hi Lisa,
For most cobblers, it’s recommended to aim for about 200°F (93°C). This ensures that the starches in the filling have thickened properly, resulting in a good texture and flavor. (Keep in mind that guidance is for fruit based cobblers).
For most types of cookies, you’ll want to use an internal thermometer to check that they’ve reached a temperature between 180°F to 190°F (82°C to 88°C). This temperature range generally indicates that the cookies are fully baked, ensuring they are cooked through but not overdone. Remember, the edges might cook faster and can be hotter, so aim to test the middle of a cookie for a good reading.
I hope that helps!
Julie