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Salted Caramel Fudge Drops

 Salted Caramel Fudge Drops
These cookies, which start with a mix, are unbelievably decadent! I like to use caramel-filled Dove chocolates. It’s nice dough to make ahead, roll into balls and freeze for up to 3 months. Then just bake the cookies as you need them. —Carole Holt, Mendota Heights, Minnesota
48 ServingsPrep: 20 min. Bake: 10 min./batch


  • 6 ounces unsweetened chocolate
  • 1/3 cup butter, cubed
  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 egg
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 48 caramel-filled chocolate candies
  • Coarsely ground sea salt


  • Melt unsweetened chocolate and butter in a microwave; stir until
  • smooth. Cool slightly. In a large bowl, beat the cookie mix, egg,
  • milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in.
  • apart on ungreased baking sheets.
  • Bake at 350° for 8-10 minutes or until edges are set. Press a
  • candy into the center of each cookie. Let stand for 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.