Soft Batch Caramel Chip Chocolate Fudge Cookies is an easy cookie recipe perfect for holidays, Christmas, or anytime. These cookies are rich chocolatey brownie cookies that are studded with caramel bits, chocolate chips, and crunchy pecans.
These cookies have a deep chocolate brownie-like flavor with chocolate chips, caramel bits, and toasted pecans! Of course, you can exchange the pecans to your favorite nut and add all chocolate chips instead of the caramel chips. You can mix different add-ins to any cookie dough.
SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES
Turtle candy is one of my favorites. It’s made of caramel and pecans that are covered in milk chocolate. I kept these flavors and made them into a cookie.
HERE’S WHAT YOU’LL NEED FOR SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES
The full recipe is at the bottom of the post along with the amounts and instructions. You can save it to your personal recipe box so that you’ll never misplace it.
- Cocoa powder.
- Baking soda.
- Butter. Use real
butter, not margarine.
- Granulated sugar.
- Brown sugar.
- Vanilla extract.
- Chocolate chips.
- Caramel bits. If you don’t have caramel chips, you can also cut up pieces of caramel candy as a replacement.
TIPS FOR MAKING THE BEST COOKIES
- The key to good cookies is using premium ingredients.
- All the cold ingredients should be at room temperature unless otherwise stated in the recipe.
- The standard for egg size in a recipe is to use large eggs unless the recipe specifically states otherwise.
- I recommend refrigerating these cookies for at least 30 minutes to 3 days before baking. Refrigerating them will solidify the fat giving you a thicker, soft, and chewy cookie rather than a flat cookie.
- In my opinion, using a silicone mat to bake cookies on is highly important. A silicone mat grabs but releases as well. Allow me to explain. A silicone mat will allow the cook to spread but not spread too much. When it’s time to remove them from the sheet, slide a thin spatula under the cookie and they release without sticking.
- Calibrating your oven is super important when you are baking. However, I recommend watching your cookies (or cakes, bread, pies, or whatever is cooking) as well as watching the time, especially the first time you bake a new recipe.
It’s super important when baking to measure correctly, especially when measuring flour.
When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container or bag with your measuring cup. Scoop the flour and you could end up with 150% more. Instead, sift the flour first! Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
HOW DO I STORE CARAMEL FUDGE COOKIES?
Store in an airtight container on the counter for 3-5 days.
CAN I FREEZE SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES?
Yes. You can either freeze them before are after you bake them.
I prefer freezing the dough before I bake them. You can freeze the dough for 3 months. I don’t like to freeze anything longer than 12 weeks. I think the quality starts to deteriorate after that. You can freeze the dough as a whole in an airtight container. Likewise, you can roll the dough into balls and freeze them. For this method, you’ll need to freeze them on a flat surface where they are not touching each other. After they are frozen, you can double bag them in zip-top freezer bags.
Tools used for making these cookies:
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Cream Cheese Snickerdoodles (not traditional)
- Original Quaker Oatmeal Raisin Cookie
- Soft Batch Cream Cheese Chocolate Cookie
- Pretzel Oatmeal Chocolate Chip Cookies
- No-Bake Peanut Butter Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES
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- 1 cup flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda at room temperature
- ½ cup butter
- ½ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
- ½ cup caramel bits
- ½ cup pecans chopped
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, beat together butter and sugars. Add vanilla and egg, and mix until smooth.
- Mix in cocoa powder, salt, and baking soda. Add flour and mix well.
- Fold in chocolate chips, caramel chips, and chopped pecans. Use a spoon or cookie scoop to make 1-inch balls of cookie dough and place them 1-inch apart on the cookie sheet.
- Bake in the oven for 10-14 minutes. Remove and allow to cool on a cooling rack.