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Salted Caramel Fudge Drops

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

4 dozen

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
Salted Caramel Fudge Drops Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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.
To make ahead: Cookies can be stored for 1 week in an airtight container at room temperature.

Nutrition Facts

1 cookie: 135 calories, 6g fat (4g saturated fat), 11mg cholesterol, 58mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.

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