Who doesn’t love the combination of chocolate, caramel, and nuts in a cookie? These Choco-Caramel Almond Fudge Cookies are a delightful twist on classic turtle cookies. Instead of pecans, we’re using crunchy almonds, and the results are mouth-watering! These cookies are filled with gooey salted caramel, topped with a drizzle of dark chocolate, and coated in chopped almonds for an extra crunch.
Whether you’re a fan of chocolatey desserts like my Walnut Chocolate Chunk Cookies or you love nutty treats like my Florentine Butter Cookies, these fudge cookies strike the perfect balance between sweet and salty, chewy and crunchy. And the best part? They’re so easy to make, you’ll wonder why you’ve never tried them before! With only a bit of chilling time, the dough is prepped and ready to go, making it an ideal treat for weekend baking.
For an even more indulgent touch, I recommend using my homemade salted caramel sauce. The depth of flavour in homemade caramel just can’t be beaten, and it takes these cookies to the next level of deliciousness!
Why You’ll Love These Cookies
The flavour combination in these cookies is what dreams are made of rich dark chocolate, buttery salted caramel, and roasted almonds all in one bite. The cookies are soft and fudgy in the center with a slightly crunchy almond coating, while the warm salted caramel filling adds a sweet-salty punch. To finish, the dark chocolate drizzle creates the perfect decadent touch, balancing the sweetness of the caramel with its slight bitterness.
And don’t worry about the process! While the recipe may seem fancy, it’s straightforward and can be easily made by anyone—even if you’re new to baking. The key is chilling the dough, which makes shaping the cookies much easier.
Let’s gather the ingredients
Following is a preview list of ingredients, for detailed quantity please check the recipe card below
- All-Purpose Flour
- Butter atroom temperature and softened
- Cocoa Powder I’ve used Dutch-processed cocoa powder for the deep chocolate flavour which helps balance the sweetness. But feel free to use regular unsweetened cocoa powder
- Granulated Sugar & Brown Sugar
- Almonds: Chopped almonds coat the cookies for extra texture and flavour
- Salted Caramel Sauce: Use my homemade caramel sauce or store-bought. The salted caramel provides that irresistible sweet-salty balance.
- Dark Chocolate: Drizzled on top for a rich finish. You can also use milk chocolate if you prefer a sweeter option.
- Eggs
- Salt
- Vanilla extract
- Baking soda
How to make Choco-Caramel Almond Fudge Cookies
Following is a preview of instructions, for detailed instructions please check the recipe card below
- Prepare the Dough: Mix butter, sugars, egg, and vanilla. Add the dry ingredients and cocoa powder. Chill the dough.
- Shape the Cookies: Roll dough into balls, coat in chopped almonds, and bake.
- Fill & Drizzle: Create cavities in warm cookies, fill with salted caramel, and drizzle with melted dark chocolate.
- Refrigerate to Set: Chill cookies until the caramel and chocolate are set before serving.
Tips for Success
- Chill the Dough: Chilling the dough for at least 1 hour makes it easier to handle and enhances the flavor.
- Almond Coating: Make sure the chopped almonds stick to the dough by gently pressing them in while rolling the balls.
- Creating Cavities: Be sure to make the cavities while the cookies are still warm so the dough is pliable.
Storage Instructions
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.
- Fridge: They can be refrigerated for up to 7 days in an airtight container. The caramel will firm up slightly, but just let them sit out at room temperature for a few minutes before eating.
- Freezer: Place them in a freezer friendly container or zip-lock bag and then freeze for up to 2 months. Thaw them in the fridge or at room temperature before enjoying.
if you like this recipe, try these!
Choco-Caramel Almond Fudge Cookies
Ingredients
- 125 g All-Purpose Flour 1cup 1 cup
- 113 g Butter (room temperature, unsalted) ½ cup
- 15 g Cocoa powder (dutch-processed) 3tbsp
- 67 g Granulated Sugar ⅓ cup
- 55 g Brown Sugar ¼ cup
- 1 Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 100 g Almonds(chopped) 1 cup
- 175 g Salted Caramel Sauce ¾ cup
- Melted Dark Chocolate for drizzling
Instructions
Prepare the Dough:
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, and mix well.
- Sift in the flour, cocoa powder, baking soda, and salt. Stir with a spatula until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour, or overnight for the best results.
Shape the Cookies:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls, then roll each ball in chopped almonds to coat evenly. Place the balls on the prepared baking sheet, leaving some space between them.
Bake:
- Bake the cookies for 10-12 minutes until the edges are set but the center is still soft.
Fill with Caramel:
- While the cookies are still warm, use the back of a spoon to create a small cavity in the center of each cookie. Fill each cavity with a generous amount of salted caramel sauce.
Drizzle with Chocolate:
- Melt the dark chocolate and drizzle it over the tops of the cookies.
Refrigerate to Set:
- Place the cookies in the fridge to allow the caramel and chocolate to set completely, about 30 minutes. Once set, enjoy!
Notes
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.
- Fridge: They can be refrigerated for up to 7 days. Let them sit out at room temperature for a few minutes before eating.
- Freezer: You can freeze the cookies for up to 2 months. Thaw them in the fridge or at room temperature before enjoying.