Salted Caramel Fudge Drops Recipe
- 6 ounces unsweetened chocolate
- 1/3 cup butter, cubed
- 1 package (17-1/2 ounces) sugar cookie mix
- 1 large egg
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 48 caramel-filled chocolate candies
- Coarsely ground sea salt
- 1. Preheat oven to 350°. Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets.
- 2. Bake 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely. Yield: 4 dozen.
To Make Ahead: Cookies can be stored for 1 week in an airtight container at room temperature.
1 cookie: 135 calories, 6g fat (4g saturated fat), 11mg cholesterol, 58mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.
Reviews for Salted Caramel Fudge Drops
"I was looking for a new Christmas cookie recipe to use this year with chocolate and caramel. These were easy to make with the kids and the whole family loves them! We used Dove dark chocolate caramels and kosher salt (because I already had that in my cupboard). I also used the smaller of my two Pampered Chef cookie dough scoopers and found that ratio to the size of the Dove chocolates to be perfect :-) If you are hesitating to make these, don't - they are delicious!!! I already told my mom and brother that they need to make them."
"I've made these delicious cookies over and over. Each time they look like the picture. I give them to family and friends they love them. I always receive requests for the recipe. Yum!!"
"Good flavor, but no nice round balls like the picture. Cookies spread out way too thin and the candy wouldn't even go in. Baked them in the little cupcake papers instead but they stuck to the paper. Flavor OK, but sure don't turn out pretty like the picture. Even refrigerated the dough overnight - same result."
"My cookies also spread out thinner than I was expecting, but that did not keep them from being incredibly delicious! I subbed semisweet chocolate for the unsweetened, and kosher salt instead of sea salt. I found them to be the tastiest with a heavier sprinkle of salt than the pic shows. We couldn't stop eating these."
"This was a disaster! The cookies baked up big and thin, so when I put the candies in they soaked through and broke all apart when I tried to transfer them. So...second batch, I put the bater in paper cups in my mini muffin tin. Results? Perfect! Looks just like the picture! So my final assessment is, good recipe, lousy directions."
"Made this, didn't have a can of condensed milk so made my own with brown sugar ,eggs, baking powder. Everyone loved them,"
"Made this, didn't have a can of condensed milk so made my own with brown sugar ,eggs, baking powder. Everyone loved them"
"I also was looking forward to trying these. I had the same thing happen as thanewm the dough looked more like cake batter and the cookies were very thin. Unfortunately, these were a disappointment to me."
"These were definitely a chocolate lover's dream! Yum!"
"Good, chocolatety, and rich"
"I was excited to make these, but the dough seems really soft and they spread out more than the picture shows. Could it be that the sugar cookie dough only came in 16 1/2 oz. size? Any suggestions? The taste really good but tend to be fragile when so flat."