Salted Caramel Chocolate Fudge Cookies
Recipe type: Dessert
Makes: 22 cookies
These giant cookies are fudgy and chewy in the center but perfectly crisp around the edges. The salted caramel enhances the flavor to create a well-balanced treat.
  • 9 ¼ ounces (~2 cups) all-purpose flour
  • 2⅛ ounces (~¾ cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounces (1 ¼ cup / 2 ½ sticks) unsalted butter, softened at room temperature
  • 15 ounces (~2 cups) granulated Sugar
  • 2 large eggs (1 x-large + 1 yolk)
  • 1 tablespoon vanilla extract
  • 1½ cup semi-sweet chocolate chips
  • ¼ cup Salted Caramel
  1. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl; and set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on high speed until light and fluffy
  3. Add eggs and vanilla; mix on medium speed until combined
  4. Scrape sides of bowl with a spatula and then slowly add dry ingredients with mixer on low just until combined
  5. Stir in chocolate chips
  6. Chill dough for at least two hours or up to twenty four hours for best results (dough will also be easier to work with)
  7. When ready to bake, pre-heat oven to 375 and line baking sheets with parchment paper
  8. Using a medium cookie dough scoop or tablespoon, drop 11 scoops of dough on baking sheets lined with parchment paper 2-3 inches apart (cookies will spread a lot)
  9. Use your thumb to make a well in center of cookie dough
  10. Carefully spoon about a teaspoon of caramel into well of cookie dough being careful not to overflow
  11. Scoop remaining dough over caramel-filled cookie dough to cover
  12. Bake for 12-15 minutes or until cookies are set on top
  13. Allow to cool on cooling rack before serving
Cookies adapted from Hershey’s
Recipe by Keep It Sweet Desserts at