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Plate of Salted Caramel Chocolate Fudge Cookies showing their thick, fudgy texture and rich chocolate color.

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.
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Prep Time 20 minutes
Cook Time 11 minutes
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!