Soft Batch Caramel Chip Chocolate Fudge Cookies


12 salted caramels

2 c semi-sweet chocolate chips

4 tbsp unsalted butter

2 and 1/2 c all-purpose flour

6 tbsp unsweetened cocoa powder

2 tsp baking powder

1 tsp salt

1 c granulated sugar

3/4 c light brown sugar, packed

4 large eggs, at room temperature

4 tbsp whole milk

2 tsp vanilla extract

2 c milk chocolate chips

2 tsp flaky sea salt


Unwrap 12 salted caramels, and shape them into balls. Put them on a plate in the freezer for 20 minutes.

Preheat your oven to 325 degrees F (160C Fan). Line two baking sheets, with parchment paper. Lightly spray them with nonstick spray.

In a bowl that’s safe to use in the microwave combine 2 cups of sweet chocolate chips with 4 tablespoons of unsalted butter. Heat it in intervals of 15 seconds stirring in between each interval until it is melted and smooth.

Whisk together 2 and a half cups of all-purpose flour, 6 tablespoons of cocoa powder, 2 teaspoons of baking powder and 1 teaspoon of salt, in a bowl.

In another bowl whisk together 1 cup of granulated sugar, 3/4 cup of brown sugar, 4 large eggs, 4 tablespoons of whole milk and 2 teaspoons of vanilla extract.

Incorporate the dry ingredients into the wet mixture until they are just combined. Gently fold in the melted chocolate/butter mixture. Add in the two cups of milk chocolate chips.

Use a scoop to place portions that are two tablespoons each onto the prepared baking sheets. Press one caramel ball into the center of each portion then add another tablespoonful of dough on top to seal the edges.

Lower the temperature to 300 degrees Fahrenheit. Bake each tray for about 18 to 20 minutes until they are firm.

Sprinkle a bit of sea salt on top. Allow them to cool on the baking sheet before serving.


Transform the classic Soft Batch Caramel Chip Chocolate Fudge Cookies into a gluten-free wonder that defies all expectations. Begin with a trusted gluten-free flour blend, one that promises the same tender crumb and structural integrity as its glutenous counterpart.

When rolling your sacred caramels, let them chill as a promise of the rich core they will soon become. As the dough takes shape, replace traditional flour with your chosen blend, watching as it welcomes the cocoa and sugars without protest. The result? A cookie so decadent, so rich in chocolate and caramel splendor, that not a single soul will guess it’s gluten-free.

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