Caramel Chocolate Fudge Cookies

If you love rich, fudgy, chocolate-loaded cookies, these Salted Caramel Chocolate Fudge Cookies are about to become your new obsession. They taste like a brownie, a truffle, and a warm caramel candy all in one bite. I made the mistake of tripling the batch for my class—trust me, 24 cookies is plenty. Just follow the recipe amounts on the card and you’ll get two dozen amazing cookies.

These cookies are soft, thick, and super decadent. Each one has a gooey caramel center, and you can finish them with flaky sea salt for that perfect sweet-and-salty moment… or skip the salt if you’ve got picky eaters (my teens prefer theirs without).

And the most important tip?

Bake for 11 minutes and LET THEM SET.

Seriously—don’t touch them until they’ve had a few minutes to firm up on the pan. That’s what gives them their signature fudgy texture.

⭐ Why You’ll Love These Cookies

• Ultra fudgy — soft, rich, brownie-like centers
• Gooey caramel inside — melts beautifully after baking
• Sweet + salty — optional flaky sea salt takes them over the top
• Chocolate overload — melted chocolate + cocoa + chocolate chips
• Crowd pleaser — perfect for holidays, parties, or gifting
• Simple ingredients — pantry staples and store-bought caramels

🍪 Ingredients

• 12 caramels
• 2 cups semi-sweet chocolate chips
• 4 Tbsp unsalted butter
• 2 ½ cups all-purpose flour
• 6 Tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup sugar
• ¾ cup packed brown sugar
• 4 large eggs, room temp
• 4 Tbsp whole milk
• 2 tsp vanilla extract
• 2 cups milk chocolate chips
• Flaky sea salt, optional

👩‍🍳 How to Make Salted Caramel Chocolate Fudge Cookies

1. Freeze the Caramels

Unwrap them, roll each one into a ball, and freeze for 20 minutes. This keeps them from melting completely in the oven.

2. Preheat the Oven

Heat to 350°F.

Line your baking sheets with parchment and lightly spray with nonstick spray.

3. Melt the Chocolate

In a microwave-safe bowl, melt the semi-sweet chocolate and butter together in 15-second intervals, stirring each time. Set aside.

4. Mix the Dough

In a large bowl, whisk together flour, cocoa, baking powder, and salt.

Stir in the sugar, brown sugar, eggs, milk, and vanilla.

Add the melted chocolate mixture.

Fold in the milk chocolate chips.

5. Shape the Cookies

Scoop about 3 tablespoons of dough.

Press a hole in the center, place a frozen caramel inside, and pinch the dough closed around it.

6. Bake

Bake at 350°F for 11 minutes.

Do NOT move them yet. They’re very soft out of the oven.

7. Let Them Set

Allow them to rest on the pan for several minutes so they can firm up.

Sprinkle the tops with flaky sea salt if desired.

📝 Notes & Tips

• Makes about 24 cookies
• I used homemade frozen caramels—store-bought is totally fine
• Skip the salt or the caramel if you need a milder version for kids
• For an extra fudgy texture, do not overbake
• If your dough feels too soft, chill for 10–15 minutes

🍫 Variations

• No-Caramel Fudge Cookies: Skip the caramel center
• Double Salted: Add sea salt inside the dough + on top
• Extra Gooey: Use soft Werther’s caramels
• Chocolate Explosion: Add chocolate chunks instead of chips

🧊 Storage

Room temperature: 3–4 days in an airtight container

Refrigerator: Up to 1 week

Freezer: Freeze unbaked dough balls (with caramels inside) for up to 2 months. Bake from frozen, adding 1–2 minutes.

🍽 Serving Ideas

• Warm with vanilla ice cream
• Drizzle with caramel sauce
• Add crushed pretzels on top for crunch
• Make mini versions for cookie platters

Caramel Chocolate Fudge Cookies

Rich, fudgy chocolate cookies with a gooey caramel center. Bake at 350°F for 11 minutes and let them set on the pan for the perfect texture. Makes about 24 cookies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Course: Breakfast

Ingredients Method

Ingredients

  

• 24 caramels
• 2 cups semi-sweet chocolate chips
• 4 Tbsp unsalted butter
• 2 ½ cups all-purpose flour
• 6 Tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup sugar
• ¾ cup packed brown sugar
• 4 large eggs room temp
• 4 Tbsp whole milk
• 2 tsp vanilla extract
• 2 cups milk chocolate chips
• Flaky sea salt optional

Method

 

1. Freeze the Caramels
2. Unwrap them, roll into balls, and freeze for 20 minutes so they hold their shape while baking.
3. Preheat the Oven
4. Set oven to 350°F and line baking sheets with parchment. Lightly spray for easy release.
5. Melt Chocolate & Butter
6. Microwave semi-sweet chocolate and butter in 15-second intervals, stirring until smooth. Set aside to cool slightly.
7. Make the Dough
8. Whisk together flour, cocoa, baking powder, and salt.
9. Stir in the sugars, eggs, milk, and vanilla until combined.
10. Add the melted chocolate mixture.
11. Fold in the milk chocolate chips.
12. Assemble the Cookies
13. Scoop about 3 tablespoons of dough. Press a hole in the middle, tuck a frozen caramel inside, and pinch the dough closed over it.
14. Bake
15. Bake at 350°F for 11 minutes.
16. Let Them Set!
17. This part is important—let the cookies sit on the pan until they set up. The centers are soft and need a few minutes before moving them. Sprinkle with flaky sea salt if you like.

Notes

1. Makes about 2 dozen cookies
2. I used homemade frozen caramels, but store-bought works great
3. You can skip the salt or even skip the caramel for teens or picky eaters
4. These are ultra fudgy, rich, and insanely good!