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!
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.