Triple Chocolate caramel Fudge Cookies

(from Lucianolinda’s recipe box)

These are the result of fudge that would not set, and to keep from throwing it out, I experimented until I came up with this. it is complicated with lots of steps, but about as rich as it can get, and everyone loved them.

Source: my own invention

Categories: Cookies

Ingredients

  • 1 pkg. chocolate cake mix, (and ingredients
  • in package directions)
  • 2 boxes chocolate fudge cake mix
  • 2 eggs
  • 1/4 cup vegetable oil
  • 5 cups sugar (I used splenda instead)
  • 2 sticks unsalted butter
  • 1 cup whole milk
  • 1 1/2 tsp. vanilla
  • 25 large marshmallows snipped in half OR 4 cups mini-marshmallows ( prefer the mini )
  • 11. 5 oz. Garadelli 60% cocoa bittersweet chocolate chips
  • 2 1/2 cups powdered sugar 3/4 cup Jack Daniels whiskey (or other good quality whiskey-you will be able to smell and taste it)
  • 1-1 1/2 cups caramel bits

Directions

  1. Make the fudge: Whisk whiskey with powdered sugar and set aside. Foil and butter a 9×13 (or larger) baking pan. Put sugar ( or splenda), butter milk and vanilla in a large pot with a heavy bottom. Cook on medium heat, stirring constantly until mixture boils. Continue stirring and cooking for 3 minutes (time it, this is important). Remove from heat.
  2. At this point, you can abandon the cookie idea, and cook this mixture until it reaches 240 degrees on a candy thermometer, and continue with remaining steps, and you will have fudge—I didn’t do that the first time around.
  3. Add marshmallows and chocolate, stirring vigorously until all is melted and blended into sugar mixture. Give whiskey mixture a quick stir and add it to the pot, stirring until fully incorporated. Pour into the buttered pan and chill. let mellow for a day before cutting. If, after a day or two, it is still too soft to cut, you are in the same situation I was, and time to make the cookies. if not, enjoy your fudge-it is delicious.
  4. While fudge is “mellowing” bake the chocolate cake batter into as many mini-cupcakes as you can, following the directions on the package. Let them cool completely, and then cut them into “chunks” and set aside.
  5. When you have determined that your fudge is not going to set, make the cookie dough.
  6. Using a stand mixer with a large bowl, mix one box of fudge cake mix with 1 egg and 1/4 cup vegetable oil. Add half of the fudge mixture gradually while mixer is running. With a spatula or big spoon, fold in half the caramel bits, and half the "chunks’ of cake. Using a tablespoon or cookie scoop, drop cookies about 2 inches apart on parchment lined baking sheets. Bake in preheated 350 degree over about 12 minutes. Cookies will seem a little gooey in the center, but will set when cool. Cool on wire racks in pan, then remove to racks until completely cool.
  7. Repeat with remaining cake mix, eggs, liquid fudge and caramel bits. Bake, and cool.

  8. If you have a large enough mixer bowl, you maybe about to mix both batches at once, but it filled my 6 quart bowl nearly to the top.

  9. If needed, you can freeze these, but they are so good, they may not last that long, especially if you make them for company.

  10. makes about 12 dozen cookies

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