Salted Caramel Chocolate Fudge Cookies

Indulge in the irresistible combination of rich chocolate, gooey caramel, and a hint of sea salt with these Salted Caramel Chocolate Fudge Cookies. Perfectly chewy and decadently fudgy, these cookies strike the perfect balance between sweet and salty. They’re the ultimate treat for cookie lovers and a show-stopping addition to any dessert table.

Baking these Salted Caramel Chocolate Fudge Cookies has become a cherished tradition in our home. My husband is a self-proclaimed chocoholic, and my kids can’t get enough of the caramel center. These cookies are always a hit during family movie nights or when we host friends. Watching everyone take their first bite, followed by the inevitable “Wow, these are amazing!” is the reason they’ve become a family favorite.

Why You’ll Love Salted Caramel Chocolate Fudge Cookies

•Decadently Rich: The chocolate flavor is deep and satisfying.

•Perfectly Gooey: The caramel center adds a delightful surprise.

•Balanced Sweetness: A sprinkle of sea salt elevates the flavor.

•Easy to Make: Simple ingredients with impressive results.

Ingredients Notes For Salted Caramel Chocolate Fudge Cookies

•Unsalted Butter: Ensures the dough is rich and buttery.

•Dark Chocolate Chips: Melts into a fudgy base for the cookie.

•Cocoa Powder: Intensifies the chocolate flavor.

•Caramel Candies: Soft, chewy caramels work best for the filling.

•Sea Salt: Adds the perfect finishing touch to balance the sweetness.

Recipe Steps

1.Prepare the Dough:

•Melt butter and chocolate together until smooth. Let cool slightly.

•In a bowl, whisk sugar, eggs, and vanilla. Stir in the chocolate mixture.

•Combine dry ingredients (flour, cocoa powder, baking powder) and fold into the wet ingredients until a dough forms.

2.Shape and Fill:

•Scoop dough into balls, flatten slightly, and place a caramel candy in the center. Wrap the dough around the caramel to seal.

3.Bake:

•Preheat the oven to 350°F (175°C). Arrange cookies on a baking sheet lined with parchment paper. Bake for 10–12 minutes or until edges are set.

4.Finish:

•While warm, sprinkle with sea salt. Let cool slightly before enjoying the gooey caramel center.

Storage Options

•Room Temperature: Store in an airtight container for up to 5 days.

•Freezer: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Variations & Substitutions

•Dark Chocolate Lovers: Use bittersweet chocolate chips for a more intense flavor.

•Peanut Butter Twist: Swap caramel for peanut butter cups.

•Gluten-Free: Use a 1:1 gluten-free flour blend.

Frequently Asked Questions

Q: Can I use homemade caramel?

Absolutely! Just make sure it’s firm enough to handle when shaping the cookies.

Q: What if I don’t have sea salt?

Regular salt works, but sea salt adds a lovely crunch and flavor contrast.

Q: How do I keep the caramel from oozing out?

Ensure the dough completely seals the caramel candy before baking.

These Salted Caramel Chocolate Fudge Cookies are an irresistible combination of flavors and textures, guaranteed to impress anyone lucky enough to try one!

Salted Caramel Chocolate Fudge Cookies

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 cookies

Ingredients

 

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• ▢ 1/2 lb 1 cup unsalted butter, softened
• ▢ 1/2 cup granulated sugar
• ▢ 3/4 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup cocoa powder
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1/2 cup caramel bits or soft caramels chopped
• ▢ Flaky sea salt for sprinkling

Instructions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars:
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
• Add Wet Ingredients:
• Mix in the eggs, one at a time, followed by the vanilla extract, until fully combined.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
• Mix the Dough:
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips and caramel bits.
• Shape the Cookies:
• Scoop about 1.5 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake:
• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. The cookies will firm up as they cool.
• Sprinkle with Sea Salt:
• Immediately after removing the cookies from the oven, sprinkle each with a pinch of flaky sea salt.
• Cool:
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.