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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 McCormick® Pure Vanilla Extract
  • 48 caramel-filled chocolate candies
  • Coarsely ground sea salt


  • 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.
  • 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.