Caramel-Filled Fudge Cookies

I’ve been making these gooey caramel-filled cookies for about a decade. Let me tell you, they’re a real crowd-pleaser. Swap out half the mix with Reese’s peanut butter cups for a mix-and-match batch!


1 cup (128 g) butter, softened

1 cup (128 g) white sugar

1 cup (128 g) packed brown sugar

2 large eggs

2 tsp vanilla paste

1 tsp baking soda

2 1/4 cups (160 g) flour

3/4 cup (96 g) unsweetened cocoa powder

48 Rolo caramel candies (you can use mini Reese’s peanut butter cups too)


  1. Beat butter until creamy. Gradually beat in white and brown sugars.
  2. Beat in eggs and vanilla paste.
  3. In a separate bowl, combine flour, baking soda, and cocoa. Gradually add to butter/sugar mix, beating well.
  4. Cover and chill for 1-2 hours.
  5. Preheat oven to 375° F (190° C).
  6. Break off enough dough to wrap around a Rolo or Reese’s candy. Roll into a smooth ball. Place balls on baking sheet 2 inches apart.
  7. Bake for 8 minutes.
  8. Let cool for 3-4 minutes before moving to cooling rack.
  9. Enjoy!

Leave a comment below to let me know how you like it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s