About this recipe:These delicious and soft salted caramel fudge cookies are best served warm with a glass of milk or your favourite hot drink. They can be kept in an airtight container for up to 5 days, but its unlikely you will have any left over!
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven to 170 C / Gas 3 and line 2 baking trays with foil or parchment, coating with a thin layer of butter.
In a large bowl cream the butter and sugars together and then mix in the egg and vanilla extract.
Sift in the flours and baking powder and stir. Once the mixture is well combined add the fudge pieces and chocolate chips or nuts, if using.
Roll the mixture into evenly shaped balls and place onto the lined baking trays. There should be just over half an inch between the dough balls to prevent them from sticking together once they have expanded in the oven.
Bake for 10 minutes until golden and transfer to a wire rack to cool completely before serving. If you remove them too soon they will fall apart.
I use M&S mini fudge pieces for baking.
If you use unsalted butter then add a pinch of sea salt to the mix. Never melt your butter as it will be difficult to form dough balls as the mixture will be sticky.
Adding soft brown sugar gives a more golden colour and caramel taste to the cookies.