These Caramel Chip Chocolate Fudge Cookies are packed with rich chocolate, gooey caramel, and a sprinkle of flaky sea salt for the perfect bite.
I can still remember the first time I made these. It was one of those days when nothing was going right. You know the kind. Work was chaos, my to-do list was longer than my patience, and my sweet tooth was screaming for attention.
So, I did what any rational person would do—I threw together the most indulgent cookies I could think of. Chocolate? Check. Caramel? Double check. And a little sea salt to bring it all together? Absolutely.
The first batch? Let’s just say I got a little too excited and bit into one way too soon. I ended up with a lava flow of molten caramel down my chin, but honestly? Zero regrets.
Why You’ll Love This Caramel Chip Chocolate Fudge Cookies Recipe?
- It’s double the chocolate – Cocoa powder and melty chocolate chips? Yes, please.
- That caramel center – It’s like finding treasure inside a cookie.
- The sweet-salty balance – A sprinkle of flaky sea salt makes everything pop.
- They taste like they came from a fancy bakery – But you made them in your kitchen. Win.
Ingredient Notes:
Every ingredient here plays a crucial role in making these cookies outrageously good. Let’s break it down.
For the Chocolate Fudge Dough:
- Semi-Sweet Chocolate Chips – We melt these into the dough for that deep, rich flavor.
- Unsalted Butter – Helps create that soft, chewy texture.
- Cocoa Powder – Brings even more chocolate flavor to the party.
- Granulated & Brown Sugar – The mix of both keeps the cookies perfectly sweet and chewy.
- Eggs – Room temp eggs mix better and help create a smoother dough.
- Vanilla Extract – Because vanilla + chocolate = magic.
- Milk Chocolate Chips – So you get pockets of melty chocolate in every bite.
For the Gooey Caramel Center:
- Salted Caramels – These get frozen before baking, so they don’t completely disappear into the cookie.
- Flaky Sea Salt – That little sprinkle on top? Game changer.
How To Make Caramel Chip Chocolate Fudge Cookies?
Step 1: Prep the Caramel Centers
Unwrap 12 salted caramels and roll them into small balls. Pop them in the freezer for at least 20 minutes. This keeps them from melting too fast inside the cookies.
Step 2: Melt the Chocolate
In a microwave-safe bowl, combine semi-sweet chocolate chips and butter. Microwave in 15-second bursts, stirring between each, until smooth. Let it cool slightly.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. This keeps everything evenly distributed, so you don’t get a weird clump of baking powder in one bite.
Step 4: Whisk the Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, eggs, milk, and vanilla extract. The mixture should be smooth and creamy.
Step 5: Bring It All Together
Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Then, gently fold in the melted chocolate mixture. Finally, stir in milk chocolate chips for those melty pockets of goodness.
Step 6: Assemble the Cookies
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Scoop out two tablespoons of dough per cookie. Flatten slightly and place a frozen caramel ball in the center. Top with another tablespoon of dough and seal the edges.
Step 7: Bake to Perfection
Preheat oven to 325°F (160°C fan). Line two baking sheets with
Lower the oven to 300°F and bake the cookies for 18-20 minutes until they’re set. They might look slightly underbaked, but don’t worry—they’ll firm up as they cool.
Step 8: Finishing Touches
Sprinkle flaky sea salt over the warm cookies for that perfect sweet-salty balance. Let them cool slightly before devouring (if you can wait).
Storage Options:
- Room Temp: Store in an airtight container for up to 4 days (but good luck making them last that long).
- Refrigerator: Keeps for up to a week, but bring to room temp before eating.
- Freezer: Freeze raw cookie dough balls for up to 3 months. Bake straight from frozen—just add an extra minute or two!
Variations and Substitutions:
Want to switch things up? Try these ideas:
- Dark Chocolate Lovers – Swap semi-sweet chocolate chips for dark chocolate.
- Salted Caramel Twist – Use homemade caramel instead of store-bought.
- Nutty Upgrade – Mix in chopped pecans or walnuts for crunch.
- Gluten-Free Version – Use gluten-free flour blend instead of all-purpose flour.
What to Serve with Caramel Chip Chocolate Fudge Cookies?
These cookies are already a treat, but here’s how to make them even better:
- With a Cold Glass of Milk – Classic for a reason.
- With Coffee or Espresso – Perfect contrast to the rich chocolate.
- With Ice Cream – Sandwich a scoop between two cookies for next-level indulgence.
Frequently Asked Questions:
How do I get the perfect gooey center?
Slightly underbake them—don’t overdo it! They’ll continue cooking as they cool.
Can I use soft caramel candies instead of salted caramels?
Yes! But if they’re extra soft, freeze them longer to hold their shape.
How do I get perfectly round cookies?
Right after baking, gently swirl a round cookie cutter around each cookie while it’s still hot. Works like a charm!
These Caramel Chip Chocolate Fudge Cookies are thick, fudgy, gooey, and downright addicting. Whether you’re baking for friends, family, or just yourself (no judgment!), they’re guaranteed to be a hit.
So, what do you think? Are you baking these today or right now? Let me know how they turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Soft Batch Caramel Chip Chocolate Fudge Cookies
Ingredients
- 12 salted caramels
- 2 c semi-sweet chocolate chips
- 4 tbsp unsalted butter
- 2 and 1/2 c all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1 c granulated sugar
- 3/4 c light brown sugar packed
- 4 large eggs at room temperature
- 4 tbsp whole milk
- 2 tsp vanilla extract
- 2 c milk chocolate chips
- 2 tsp flaky sea salt
Instructions
- Unwrap 12 salted caramels, and shape them into balls. Put them on a plate in the freezer for 20 minutes.
- Preheat your oven to 325 degrees F (160C Fan). Line two baking sheets, with parchment paper. Lightly spray them with nonstick spray.
- In a bowl that's safe to use in the microwave combine 2 cups of sweet chocolate chips with 4 tablespoons of unsalted butter. Heat it in intervals of 15 seconds stirring in between each interval until it is melted and smooth.
- Whisk together 2 and a half cups of all-purpose flour, 6 tablespoons of cocoa powder, 2 teaspoons of baking powder and 1 teaspoon of salt, in a bowl.
- In another bowl whisk together 1 cup of granulated sugar, 3/4 cup of brown sugar, 4 large eggs, 4 tablespoons of whole milk and 2 teaspoons of vanilla extract.
- Incorporate the dry ingredients into the wet mixture until they are just combined. Gently fold in the melted chocolate/butter mixture. Add in the two cups of milk chocolate chips.
- Use a scoop to place portions that are two tablespoons each onto the prepared baking sheets. Press one caramel ball into the center of each portion then add another tablespoonful of dough on top to seal the edges.
- Lower the temperature to 300 degrees Fahrenheit. Bake each tray for about 18 to 20 minutes until they are firm.
- Sprinkle a bit of sea salt on top. Allow them to cool on the baking sheet before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
