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Soft Batch Salted Caramel Chocolate Fudge Cookies are pure decadence! They’re more brownie than cookie, and stuffed with a gooey pocket of caramel! Perfect for holiday Christmas cookie trays!
Salted Caramel Chocolate Cookies
We’re heading to Paris on Wednesday! The trip was originally just for a quick two-day conference, but after much debate, we’ve decided to stretch it out and stay for a week. I’ve never been to the city of light before, so I’m beyond excited to eat, explore, and eat some more.
Coffee, chocolate, croissants, and cozy sweaters! I cannot wait.
Today’s cookie recipe is my go-to cure when I have a chocolate craving that just-won’t-quit.
These Soft Batch Salted Caramel Chocolate Fudge Cookies are:
- Super soft
- Tender
- Warm
- Gooey
- Chocolatey
- Caramel-y
- Salty
- Sweet
- And simply amazing
The recipe I used to make them is almost the same as my famous soft batch double chocolate fudge cookies. These cookies are made with simple ingredients like flour, cocoa powder, butter, chocolate, baking powder, salt, sugar, milk, and vanilla. ← Proof basic ingredients,when combined properly, can create epic recipes!
The one fancy(ish) ingredient called for? Salted Caramels. I use these extremely affordable ($2.99!!!) Fleur De Sel Caramels from Trader Joe’s (<<< Not getting paid to say that; just the truth) and they work perfectly. If you don’t live near a T Joe’s, I recommend using a softer salted caramel that will melt nicely and keep a plush texture even after the cookies have completely cooled. You’ll want to roll the soft caramel into a small ball and pop them in the freezer for 10 minutes. This helps ensure no caramel escapes the cookies during the baking process.
When it comes to baking these cookies, you’ll preheat your oven to 325 degrees (F), but once you pop the cookies in the oven, you’re going to immediately crank that dial down to 300 degrees (F). The low, longer baking time gives these cookies their crackly shell and gooey fudge interior. ♥♥♥
FYI: These cookies must – I repeat MUST – cool completely on the tray. I usually leave the room for a good 45 minutes before I even think about sneaking one (or 3…) off the tray.
These rich and gooey cookies are the ultimate chocolate & caramel indulgence! Spoil yourself and make a batch today.
As always, it’s a good idea to read the recipe in full before beginning.
More Chocolate Cookie Recipes:
- Double Chocolate Peppermint Fudge Cookies
- Soft Batch Chocolate M&M Cookies
- Triple Chocolate Brownie Cookies
- Espresso Chocolate Fudge Cookies
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Soft Batch Salted Caramel Chocolate Fudge Cookies
Ingredients
- 12 salted caramels, see post for more information
- 2 cups semi-sweet chocolate chips
- 4 tablespoons unsalted butter
- 2 and 1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 4 tablespoons whole milk
- 2 teaspoons vanilla extract
- 2 cups milk chocolate chips
- 2 teaspoons flaky sea salt
Instructions
- Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate. Place the plate in the freezer for 20 minutes. In the meantime, prep your cookie dough.
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. *You may also do this process on the stove top if you don't own a microwave.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
- Scoop 2 tablespoon-sized potions of batter onto the prepared baking sheets, leaving an inch in-between each cookie for inevitable spreading. Press a caramel in the center of each cookie, then top with an additional tablespoon of dough. Lightly press the edges together using your fingers.
- Place pans in the oven - one at a time - reduce heat to 300 degrees, and bake for 18-20 minutes. Sprinkle the top of each cookie with a pinch of flaky sea salt. Allow cookies to completely cool on the baking sheet before serving.
I found the melted chips+butter too stiff to even think about “folding” it into the dough. So I mixed it into the egg/sugar mix first, where the whisk blended it nicely where I could stir it into the dry ingredients without risking overmixing. I too found the recipe easily made 24 large cookies, but was prepared with 24 caramels! They are yummy!
Hi! Thank you for the recipe! Do you usually warm these up before eating them? I’m wondering because the caramel in mine is not soft… the cookie is delicious but the caramel is hard
Hello!
My son found these through the internet. We made them today. So scrumptious, dense, cheesy and decidedly decadent!
Just wanted to know if I can freezer them. I have a weighing scale but somehow I ended up having 18 instead of 12.
If yes then how long they will be good in the freezer.
Thanks for a great recipe!
What a small world, Ashley!! I pinned this recipe to make these for my husband. When pulling up the directions, I saw your pretty face! Glad to see you’re doing well. I hope my cookies turn out as well as you would hope! Take care, girlie!
Tried these today! They tasted amazing!! We made them as Christmas gifts for some friends so decided to double the recipe to get a couple dozen. We ended up with 58 large cookies haha the more the merrier I guess! Totally worth it though, they sure are delicious!
Wondering why set the oven to 325 when the cookies are supposed to bake at 300? I put mine in and baked at 325 because I didn’t notice to lower the temperature until it was too late. Sure enough the cookies got too brown on the bottom.
We do no have trader joe In Canada so I used Kraft caramels. Unfortunately the caramels did not soften , in fact they were so hard . The cookie was delicious but the caramel difficult to eat . Could I substitute a caramel sauce?