Caramel chocolate fudge brownie cookies

Caramel chocolate fudge brownie cookies – rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

Caramel loaded fudge brownie cookies from Roxanashomebaking.com Rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

Ever since we started the Chocolate Party in September I’ve been day dreaming about upcoming treats. It’s a hard decision what secret ingredient to choose each month. There are LOTS of irresistible chocolate combos. In my head I have everything planned for the next 5 years. Yes, that’s a lots of chocolate and hundreds of recipes coming your way.

This month we decided upon ooey, gooey caramel. Salted or not, store-bought caramel or made from scratch in your kitchen or as Mexican call it “dulce de leche”  it’s the star to this month chocolate party.

Caramel loaded fudge brownie cookies from Roxanashomebaking.com Rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

Chocolate party is a monthly event hosted by me together with some wonderful bloggers. Each month we pick an ingredient and pair it with chocolate. We blog about it by the end of the month.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platform using the #chocolateparty hashtag.

How to participate (the rules)

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to this post or the Chocolate party page.  Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

chocolate party logo

Few days ago I realized almost every month I say ” we” when it comes to chocolate party but never mentioned my wonderful hosts (in no specific order) say hello to

Erin of Dinners, Dishes and Desserts

Karen of Karen’s Kitchen Stories

Dorothy of Crazy for Crust

Laura of The Spice Life

Paula of Vintage Kitchen

Veronica of My Catholic Kitchen

Kim of Ninja Baking

Daniella of Home Cooking Adventure

Laura at Tutti Dolci

Liz of That Skinny Chick Can Bake

Suzanne of You Made That?

Caramel loaded fudge brownie cookies from Roxanashomebaking.com Rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

This month I had a hard time deciding what to make. Actually I had these Chewy Chocolate Caramel Bars saved for today but since I change my mind as the wind blows there was just one thing left to do : make a new chocolate caramel treat. With some leftover caramels and a bag of mini rolos in the pantry I took matter into hands and thought cookies were meant to be shared with you today.

Now if I could have stopped eating them, even while taking the pictures. As some of you probably noticed there are different cookies stacked in my photos, one after another got in my mouth.

Caramel loaded fudge brownie cookies from Roxanashomebaking.com Rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

Just like other fudge cookies, you start melted chocolate, 8 ounces for these cookies. After you mix the melted chocolate with the eggs and a little flour 1 cup of chopped rolos and caramels are added. You can use just rolos or just caramels if you like. Chocolate chunks or nuts can also be used, but I’ll stick with the gooey caramel for now.

Caramel loaded fudge brownie cookies

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 20 cookies

Caramel loaded fudge brownie cookies

Caramel loaded fudge brownie cookies - rich chocolate-y cookies loaded with chopped mini rolos and gooey caramels

Ingredients

  • 8 oz (224 grams) chocolate chips (I used 60%)
  • 3 tbsp (42 grams) butter
  • 1/2 cup (100 grams) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup (40 grams) all purpose flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 cup chopped rolos and caramels

Instructions

  1. Heat the oven to 350F. Line two baking sheets with parchment paper.
  2. In a microwave safe bowl add the chocolate chips and butter and heat until melted (about 1 minutes) stirring to combined and smooth. You can also melt the chocolate and butter in a heatproof bowl set over a pot of simmering water.
  3. In a mixing bowl beat the eggs and sugar until start to thicken and they have a pale color.
  4. With the paddle attachment on, at low-to-medium speed, pour the melted chocolate over the sweetened eggs. It's important to keep mixing while you add the chocolate to prevent the eggs from cooking. Add vanilla extract and mix.
  5. Add the flour, baking powder and salt. Stir until combined.
  6. With a spatula, fold in the chocolate caramels.
  7. Chill the dough for 1 hour or until hard enough to handle.
  8. With a small scoop, place balls of cookie dough on the prepared baking sheets.
  9. Bake in preheated oven for about 11 minutes.
  10. Let cool for about 10 minutes on baking sheets before transferring them to cookie racks to cool completely.
  11. Enjoy!

Notes

Slightly adapted from Luscious Chocolate Desserts

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://roxanashomebaking.com/caramel-chocolate-fudge-brownie-cookies-recipe/

Sending love your way,

Roxana

 

Check out all the caramel chocolate recipes shared this month.


Roxana
Hi! I'm Roxana, busy mom and wife. I'm a self-taught baker, wanna-be photographer and the writer behind this blog.
Roxana
Roxana
Roxana
Follow Me on Pinterest

Comments

  1. says

    See, it happened again. Got to your site, looked at that amazing photo of the long strand of caramel dripping off the cookie and said holy crap out loud. If licking the screen wasn’t so gross, I’d give it a try.

  2. Paula @ Vintage Kitchen says

    Sometimes a picture is definitely, absolutely, 1000000% worth more than a gazillion words! I think that about sums up what I think of these cookies… and I´m not a cookie person!

  3. Carol | a cup of mascarpone says

    Gorgeous photos! Gorgeous cookies, Roxana! I may just drive to Fredericksburg before our big predicted snow, to pick up a few for sustenance, if you have any leftovers! ;)

  4. Linda (The Contessa) says

    Oh my! I am going to be forced to bake these delicious sounding cookies with the great picture. Actually, I’ve looked for a recipe similar to this for a long time. I was at a church meeting and someone brought a chocolate cookie like this, but the center was filled with a York Peppermint Patty. (the big one!) and I ate the whole thing. Very stressful meeting. lol! Thanks for sharing.

    Linda

  5. says

    Roxana, these look AMAZING. BTW, I love the header you went with :)
    {Please tell me it was you who was debating about the header, and not another blogger. Please tell me I’m not losing it! :) }

  6. Meghan says

    Your first photo is incredible & makes me want to reach right through the screen! I just made chocolate caramel type cookies today & now Im craving these!! Great job :)

  7. Kitchen Belleicious says

    so basically, you should just named them PERFECTION! They are sinful and I want them all now. Cant;wait to try these

  8. says

    Roxana, Your cookies look sooo gourmet so I sighed a bit wondering if I’d have time and talent…Then I read your recipe and I am smiling! Love it when something gourmet-ish is easy to make. Thank you!

  9. says

    Yum, yum! I may have to start joining you for your chocolate party. I like that there’s no set date for the posts to publish. Can I add something for this month?

    • says

      Hi Carolyn,
      I’d love if you join us! You can add a caramel chocolate recipe until the end of the month :)
      Can’t wait to see it!

      Roxana

  10. Suzanne says

    Roxana these cookies are to die for, the caramel coming from the one cookie on top makes me want to grab it. Great recipe and photos. Thanks for the chocolate party.

  11. Jocelyn @BruCrew Life says

    That caramel stringing out of the cookies is killing me!! These look so delicious!!! I am now officially in the mood for cookies!!!

  12. says

    Hi, I’d like to order 5 dozen. Can shipping be secret and delivered straight to my closet? Yeah, that’s where most of my goodies are hidden otherwise “Mom, what are you eating? Can I have some?”

  13. says

    All that gooey goodness in a cookie! Irresistible! Funny, I just bought a bag full of caramel candies the other day. Looks like your recipe is calling my name…

  14. says

    This is probably my favorite pairing to date. Love caramel and can’t wait to play with it this month. Brilliant use of the two ingredients here, Roxana. :)

  15. Elizabeth @ Confessions of a Baking Queen says

    Caramel stuffed in cookies NEVER gets old. Especially when it oozes out like in your pictures. My eyes and I am sure my tastebuds too would agree these are absolutely stunning.

  16. Lora @cakeduchess says

    Your caramel theme this month is making me crazy! Just hand me a few of these and a good book and I’m done for tonight:)Love the shots, Roxy. gorgeous!

  17. Bethlow says

    I just made these cookies and they cake out fantastic! Very delicious, moist and gooey. The only thing I noticed was you forget to say when to add the Vanilla extract in the recipe instructions. But apart from that, a great recipe and I cannot wait to use it again!

    • says

      Hi Bethlow,
      glad to hear you liked them. Just edited the recipe directions. Thanks for bringing it to my attention

      Happy baking,
      Roxana

      • Lynne says

        I also just made these cookies & they spread all over the parchment paper & didn’t hold up at all. What did I do wrong? They tasted good, but looked awful.

        • says

          Hi Lynne,

          Did you chill the dough in the refrigerator until hard enough to handle? A soft cookie dough is one of the reasons the cookies are more likely to spread out.

  18. Sahana says

    Hi roxana,
    My friend and I tried out these cookies today. But it turned out not like the oozy-caramely photo you put up :P. I wonder what i did wrong? I did as you said in the recipe and btw u forgot to mention the vanilla essence in the cooking process(you only mentioned it in the ingredients). Is there anything that you think we can substitute for the Rolos?

    Thanks a lot.

    • says

      Hi Sahana,
      The pictures were taken while the cookies were still warm. If you wait for them to cool down, it gives the caramel time to harden. They are still chewy and delicious, just not oozing :)
      As for the rolos, you can use just caramels or add a mixture or caramels and chocolate chunks.

      Happy baking,
      Roxana

  19. says

    Hi Roxana!

    I just stumbled across your blog for the first time. Everything looks so good. While I can’t follow your recipes exactly (I’m gluten-free) they are definitely inspiring. I’ve been craving chocolate nonstop lately, so this recipe definitely made me stop and think about how I’m going to make this ASAP!

  20. Donna says

    I’m a little challenged when it comes to baking but my boyfriend would love these! (Who am I trying to fool, so would I!) My one question is, the ingredients say, 1 C. chopped rolo’s and caramels. So does that mean 1 C. of each? Just want to make sure I get it right!

    • says

      Hi Donna,
      I used 1 cup chopped rolos and caramels together. I didn’t measure if they were half cup rolos and half cup caramels, just measured them together. Hope that helps you. Ig you have questions, don’t hesitate to ask.
      Happy baking,
      Roxana

  21. Audra says

    I just attempted to make these. I am just a beginner baker so maybe I just didn’t do something right. Mine did not puff up. Was the batter supposed to be runny when placing them on the baking sheets?

    • says

      Hi Audra,
      The batter is thick as a cookie dough, it’s not runny at all. Did you follow the directions? Did you change something?

      Roxana

      • Audra says

        Yes I followed the directions exactly. It wasn’t exactly runny it was just like normal brownie batter.

  22. Ashleigh says

    Hi!

    I just baked these and had the same problem :( my batter was quite runny and sticky, and the cookies are really flat compared to yours! I doubled the recipe, maybe I used to many chocolates, or maybe it needs more flour? I’m not sure what I did wrong :/

    Thanks
    Ashleigh

  23. Leslie says

    I just tried these amazing looking cookies but w/the same result as others. It’s almost as though the recipe is missing something to hold it all together. The batter was really runny and just spread out in a pool on the cookie sheet? Any ideas?

    • says

      Hi Leslie,
      I made again the cookies the other day and I just realized I forgot to mention you have to chill the dough until hard enough to handle.
      Please accept my apologies. I can compensate you for the ingredients used in cookies. Wish I could do more.

      Roxana

  24. Kristen Hutchinson says

    I feel like this needs more than just 1/3 cup of floor…. Maybe it was a typo and was suppose to be maybe 1 1/3 cups??? But mine also turned out really runny..

    • says

      Hi Kristen
      I made again the cookies the other day and I just realized I forgot to mention you have to chill the dough until hard enough to handle.
      Please accept my apologies. I can compensate you for the ingredients used in cookies. Wish I could do more.

      Roxana

  25. G says

    I just made these cookies and they taste absolutely amazing! Unfortunately, they were very difficult to remove from the parchment paper without breaking. Any ideas? There was still no problem with eating the broken pieces. If we would have had vanilla ice cream….OMG!

    • says

      Hi G,

      These cookies are pretty chewy from all the caramel inside.
      I just added a new note to the recipe, to chill the dough before baking, that leads to a better cookie. Try it next time.

      Roxana

  26. Melissa@EyesBigger says

    woah… I am a sucker for caramel in pretty much anything. these look amazing. Like the tip about chilling the dough because I find cookies difficult to remove from the parchment when they have caramel in them as well. I’ve taken to using a silpat and it helps.

  27. Courtney says

    Is there an error by chance with the recipe? Does it really only call for 1/3 cup of flour? My friend tried to make them and said they turned out really runny and baked really flat? Just wanted to be sure before I tried baking them tonight?

    • says

      Hi Courtney,

      Yes, it only need 1/3 cup of flour. Since you have to leave the cookie dough in the fridge until hard enough to handle, there’s no need to add more flour or you’ll end up with a different cookie.
      The secret to these fudge cookie is to let them rest in the fridge for a while. Skip this step and you’ll end up with flat cookies.

  28. Rachel says

    I just wanted to comment on those who found these runny. If you use your paddle attachment to BEAT the eggs and sugar it won’t thicken right ( I know, I tried ). You have to use the whisk attachment and beat for several minutes, then change to the paddle attachment to add chocolate. Hope that helps! These cookies were outstanding, gave them to family and friends and everyone loved them! Thanks for an amazing recipe!

  29. susy says

    i made these last night and the caramel came out too chewy (almost hard to chew) but i popped them in the microwave for 10 ~ 25 seconds (depending on amt of cookies) and they came out so warm, soft, and the caramel oozed. it was perfection. thank you for sharing this recipe. my husband loved them too! so it’s a keeper!

    • says

      Yay! So happy to hear you enjoyed the cookies! I guess it depends on the caramels but I’m glad you saved the day and everyone enjoyed them!

      Happy Baking,
      Roxana

  30. Tina Dominguez says

    I was just wondering if mixer was absolutely necessary or if a regular hand mixer would work just as well?

    • says

      Hi Tina,
      A hand mixer could be used, just make you sure you beat the eggs and sugar until thickened and pale in color. That usually takes around 5-7 minutes, with a hand mixer probably a little longer.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>