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Call Me PMc

Cooking. Creating. Sharing

SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES

Dec.posted by Paula 1 Comment

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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.

Soft Batch Caramel Chip Chocolate Fudge Cookies

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

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.

Turtle cookies

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.

  • Flour.
  • Cocoa powder.
  • Salt.
  • Baking soda.
  • Butter. Use real butter, not margarine.
  • Granulated sugar.
  • Brown sugar.
  • Egg.
  • Vanilla extract.
  • Chocolate chips.
  • Caramel chips. If you don’t have caramel chips, you can also cut up pieces of caramel candy as a replacement.
  • Pecans.

 

Soft Batch Caramel Chip Chocolate Fudge Cookies

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.

 

Soft Batch Caramel Chip Chocolate Fudge Cookies

MEASURE CAREFULLY

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.

Turtle Cookies

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.

turtle cookies

Tools used for making these cookies:

  1. half sheet pan
  2. Silpat silicone mat
  3. thin spatula
  4. wire rack

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

  1. Cream Cheese Snickerdoodles (not traditional)
  2. Original Quaker Oatmeal Raisin Cookie
  3. Soft Batch Cream Cheese Chocolate Cookie
  4. Pretzel Oatmeal Chocolate Chip Cookies
  5. No-Bake Peanut Butter Cookies
  6. 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

SOFT BATCH CARAMEL CHIP CHOCOLATE FUDGE COOKIES

Soft, fudgy cookies are filled with caramel and more chocolate. Everyone loves these cookies that taste like a brownie!
Author: Paula
5 from 6 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 24 servings

Ingredients

  • 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 chips
  • ½ cup pecans chopped

Instructions

  •   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.

Notes

If you don’t have caramel chips,you can also cut up pieces of caramel candy as a replacement.

Nutrition

Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 192mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« MISS DOT’S POUND CAKE RECIPE
PEPPERCORN PORK CHOPS »

Comments

  1. Darlene Harff says

    12.08.22 at 10:19 pm

    what temperature are you suppose to bake these cookies at
    I wanted to make them today and noticed it said 30 degrees
    which I am guessing is inaccurate

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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