Caramel Fudge Swirls

August 23rd, 2019

… and in between eating spoonfuls of caramel syrup by itself over the last few weeks, I also managed to bake with it.  (I know.  I am a pillar of restraint and virtue.  I managed to find a way to add more butter, sugar, and chocolate to the syrup before eating it.)

And these were amazing.  Caramely, fudgey, self-decorating, and just generally awesome.  Easy as pie (well, easier — pie is sometimes a pain to make!), and completely delicious.  If you have a Christmas party coming up, definitely bring a batch of these along.

Caramel Fudge Swirls

1 cup butter, softened
1 1/3 cup sugar
1/2 cup packed brown sugar
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp lemon juice
1/2 teaspoon salt
1 tsp vanilla extract
1/3 cup caramel syrup
1/3 cup all-purpose flour (or less, as needed)
1/4 cup cocoa powder

In a large mixing bowl, cream butter and sugars. Beat in the egg, vanilla and lemon juice. In a separate bowl, combine 2 1/4 cups flour, the baking soda and salt, add them to the creamed mixture. Divide the dough in half and place each half into a separate bowl.

For half the dough, mix in the cocoa powder until the dough is unformly colored. For the other half, add the caramel syrup and enough extra flour that the dough is not extremely sticky — about 1/4 to 1/3 cup. Roll each half of the dough into a half-sheet pan-sized rectangle (about 16″ by 12″) and refrigerate for about 30 minutes.

Place the cocoa-flavored sheet of dough on top of the caramel one, and roll them together into one log. Refrigerate the log for an hour. After 45 minutes, preheat the oven to 375 degrees.

When the cookies are ready to be baked, cut the dough into 1/4-inch slices. Place each cookie 2 inches apart on baking sheets lined with silipat. Bake for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Makes about 30-35 cookies.

Tags: desserts · food

20 responses so far ↓

  • 1 RecipeGirl // Dec 17, 2008 at 8:46 am

    These look great!  I love caramelly, chocolatey anything 🙂 And yes, these are a heck of a lot easier than pie.  I hate pie (and pie hates me!)

  • 2 Gera // Dec 17, 2008 at 9:02 am

    Hi Katy!

    These cookies look wonderful and so yummy! As you say they’re incredible and with all the ingredients that cannot fail: caramel and chocolate!! Ready to do it for holidays 🙂

    Gera .:. sweetsfoods

  • 3 VeggieGirl // Dec 17, 2008 at 11:16 am

    You had me at caramel!! 😀

  • 4 zestycook // Dec 17, 2008 at 11:57 am

    I am with Veggie Girl… Caramel and I then start to melt.

    Love it

  • 5 Veronica // Dec 17, 2008 at 12:03 pm

    I can’t wait to try these. I am a self-described cookie-holic!

  • 6 paoix // Dec 17, 2008 at 2:26 pm

    i want one right now! is this crunchy or soft? or a little bit of both?

  • 7 katie // Dec 17, 2008 at 4:06 pm

    Found your blog through foodgawker and I love what I see. These cookies look tasty! Read your about me page and am impressed you find the time to bake and blog as an attorney, good for you!

  • 8 emily // Dec 17, 2008 at 6:23 pm

    these were amazing.  my lovely sister was kind enough to supply me some while we watched a certain teen movie (that was good…but not as good as the cookies)!!

  • 9 Pearl // Dec 18, 2008 at 2:44 am

    ooh!  that looks delish!  is it a crispy cookie or a soft one?

  • 10 Nirvana // Dec 18, 2008 at 5:05 am

    These look so good (and so pretty too)

  • 11 Kristen // Dec 18, 2008 at 7:14 am

    Yum.  And judging by Emily’s post, I would have had the chance to try them (and see Twilight) if I hadn’t had to work all Sunday.  No fair!

  • 12 adele // Dec 18, 2008 at 12:05 pm

    Oooh… caramel. Unfortunately, I fear that the caramel syrup might disappear before I ever get around to baking the cookies…

  • 13 Elizabeth // Dec 18, 2008 at 3:19 pm

    Those swirls look fantastic. Thank heaven for caramel syrup. 😀

  • 14 katy // Dec 18, 2008 at 4:47 pm

    paoix — They’re soft for the first day or two!  They’ll stay good for longer than that (if you can resist eating them), but they get harder, although still not super crunchy.

    adele — No kidding!  2/3 of it was already gone by the time I got around to these cookies!

  • 15 jain // Dec 18, 2008 at 6:10 pm

    these look dangerous to my health…

  • 16 ttfn300 // Dec 19, 2008 at 7:14 am

    sooo tasty 🙂 (or i can imagine how fast they’d go down!!)

  • 17 Chou // Dec 19, 2008 at 11:06 pm

    I love them!

  • 18 kirst // Dec 21, 2008 at 12:26 pm

    The Carmel Syrup was an absolutely perfect addition to this recipe.  I did have some trouble after I separated the two doughs though.  My carmel dough was very sticky and in the end I think I added too much flour. : (
    any thoughts on why it wasn’t working out?
    Love you site!

  • 19 Lan // Jan 21, 2009 at 1:22 pm

    hello, i favorite’d this recipe from foodgawker and i’m finally ready to make them… i made some candied ginger this week and the resulting syrup is DYING to be used.  do you think the chocolate would go with the syrup instead of the caramel?  thank you!

  • 20 recipe: caramel sandwich cookies | // Mar 11, 2014 at 12:09 am

    […] a little obsessed.  On this site, I’ve made homemade caramel sauce, caramel mousse, caramel fudge cookies, caramel syrup, caramel cupcakes, marshmallow caramel bars, and, of course, caramel ice […]

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