Save These soft batch salted caramel chocolate fudge cookies deliver rich chocolate flavor with a gooey pocket of molten caramel in the middle. Each bite is ultra fudgy with a hint of flaky sea salt for the perfect sweet and salty balance. This recipe is perfect when you want to impress or simply treat yourself to bakery-worthy cookies right from your own kitchen.
I still remember the first time I brought these to a family BBQ. They disappeared before the grill fired up. Now they are the “most requested” cookie for every holiday, birthday, or just-because treat.
Ingredients
- Salted caramels: offer a molten sweet-salty core Freeze before stuffing for best texture
- Semi-sweet chocolate chips: provide deep cocoa flavor Choose quality brands for melting
- Unsalted butter: adds richness Use fresh for best results
- All-purpose flour: forms the sturdy cookie base Spoon and level for accuracy
- Unsweetened cocoa powder: intensifies chocolate flavor Natural or Dutch-process work
- Baking powder: creates just the right rise Fresh baking powder ensures softness
- Salt: balances sweetness Always taste your salt before using
- Granulated sugar: helps crisp the cookie edges
- Light brown sugar: brings moisture and caramel flavor Pack it tight for full effect
- Large eggs: at room temperature bind everything together Room temp eggs mix more evenly
- Whole milk: keeps the dough soft
- Vanilla extract: rounds out flavors Use real extract for depth
- Milk chocolate chips: add bursts of softness and sweetness
- Flaky sea salt: finishes with beautiful crunch and punch of flavor
Instructions
- Prep the Caramels:
- Unwrap all salted caramels and roll each one into a perfect ball Press gently to remove any seams on the edges Place them onto a freezer-safe plate Put into the freezer for at least 20 minutes This helps the caramel center stay gooey after baking
- Prepare Your Baking Sheets:
- Preheat your oven to 325 degrees Fahrenheit Line two large baking sheets with parchment paper Spray them lightly with non-stick spray for easy removal of cookies Set aside within reach of your workspace
- Melt Chocolate and Butter:
- Combine semi-sweet chocolate chips and unsalted butter in a small microwave-safe bowl Heat in the microwave in 15 second bursts Stir well after each time Continue until both are completely melted and combined with no lumps You can also melt these together in a small saucepan over very low heat if desired Set the melted mixture aside to cool slightly
- Mix Dry Ingredients:
- In a medium-sized bowl whisk the all-purpose flour unsweetened cocoa powder baking powder and salt together Mix for at least 30 seconds so the cocoa is evenly distributed Set this bowl aside
- Mix Wet Ingredients:
- In another medium bowl whisk the granulated sugar light brown sugar eggs whole milk and vanilla extract together Whisk vigorously until no streaks of egg remain and the mixture is smooth
- Combine Wet and Dry:
- Pour the dry cocoa mixture into the bowl with the wet ingredients Fold together gently using a spatula Stop as soon as everything is combined to keep the texture fudgy
- Incorporate Chocolate and Chips:
- Add the slightly cooled melted chocolate and butter mixture Stir just until combined Fold in the milk chocolate chips Do not over mix to keep the cookies extra soft
- Form the Cookies:
- Scoop two tablespoon sized portions of dough onto your prepared baking sheets Leave at least one inch between each cookie for spreading Gently press a frozen caramel ball into the center of each dough mound Top with an additional tablespoon of cookie dough Pinch and seal edges with your fingers so the caramel is completely enveloped
- Bake:
- Bake one pan at a time Lower the oven temperature to 300 degrees Place the cookies inside and bake for 18 to 20 minutes until the edges are just set and tops look slightly crackled Remove from oven and while still hot sprinkle with a pinch of flaky sea salt
- Cool and Enjoy:
- Let the cookies cool completely on the baking sheet This helps the centers stay perfectly fudgy and keeps caramel contained Serve and prepare to win raves
Save My favorite step is sealing in that caramel Each time I pinch the dough edges it reminds me of making treats with kids in the kitchen and sneaking tastes of the melted chocolate before baking. The little sprinkling of sea salt on top makes every bite pop and has become our cookie signature.
Storage Tips
Store these cookies in an airtight container at room temperature for up to four days For longer keeping stack between layers of wax paper to prevent sticking For freeze ahead cookies freeze baked or unbaked dough balls and bake straight from frozen adding one to two minutes to baking time
Ingredient Substitutions
Try swapping in dark brown sugar for extra caramel depth Any quality chocolate chips work for the filling You can also use unsweetened chocolate melted and add a touch more sugar for a customizable fudge level If preferred use prewrapped soft caramels or homemade ones
Serving Suggestions
Serve warm alongside a big glass of cold milk for the ultimate indulgence For a party platter drizzle melted chocolate over cooled cookies or sprinkle extra sea salt for a striking finish They also pair beautifully with vanilla ice cream
Save These cookies always surprise new tasters who think they will be just another chocolate cookie and instead are wowed by the hidden caramel core and extra soft texture. Families love making them together especially for celebrations where fudgy cookies steal the entire show.
Recipe FAQ
- → How do I keep the caramel from leaking out?
Chill the caramel before baking and fully seal it inside the dough to ensure a gooey center without leakage.
- → Can I use different types of chocolate chips?
Yes, you can substitute with dark or white chocolate chips for varied flavor, but semi-sweet and milk chocolate offer the classic taste.
- → What's the best way to achieve a fudgy texture?
Avoid over-mixing the dough and remove cookies from the oven while the centers are still soft to maintain fudginess.
- → Why freeze the caramels before baking?
Freezing helps the caramels keep their shape during baking, resulting in a perfect gooey center rather than melting into the dough completely.
- → How should these cookies be stored?
Store in an airtight container at room temperature for up to 4 days or freeze for longer shelf-life and enjoy gooey centers after gentle reheating.