Description
These Caramel Stuffed Nutella Cookies combine rich chocolate flavor, creamy Nutella, crunchy hazelnuts, and gooey caramel centers for an indulgent homemade treat. Soft and slightly underbaked, these cookies feature a delightful contrast of textures and a hint of sea salt to elevate the taste experience. Perfect for Nutella lovers looking for a unique cookie twist.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (225g) Nutella
Add-ins
- 1 heaping cup (130g) chopped hazelnuts
- 28 soft caramel candies
- Optional: coarse salt or sea salt for topping
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed until smooth and creamy, about 2 minutes. This process helps aerate the dough for a lighter texture.
- Add Egg, Vanilla, and Nutella: Beat in the egg on high speed until fully incorporated, about 1 minute, scraping the bowl as needed. Then add vanilla extract and Nutella, mixing on high until the mixture is completely combined and uniform in color.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing. Next, fold in the chopped hazelnuts to evenly distribute them throughout the dough, which will be thick, airy, and sticky.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours to firm up, which makes shaping easier. For longer storage, chill up to 3 days but allow dough to rest at room temperature for 30 minutes before shaping.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and allow even baking.
- Shape Cookies with Caramel Centers: Take about 1 scant tablespoon of chilled dough and roll into a ball. Press your thumb into the center to create an indentation, place one soft caramel candy inside, then use another 1 scant tablespoon of dough to cover the caramel completely. Roll gently into a smooth ball, making sure no caramel is exposed. Optionally, sprinkle coarse or sea salt on top. Place shaped dough balls about 3 inches apart on the prepared baking sheets. Keep remaining dough balls refrigerated until ready to bake.
- Bake Cookies: Bake in the preheated oven for 13-14 minutes, until the edges appear set but the centers remain soft and slightly underbaked—this ensures a chewy texture. Expect some caramel to possibly ooze out, which is normal and adds to the gooeyness.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes to set. Then transfer them carefully to a wire rack to cool completely, using a thin spatula if caramel has leaked.
- Store: Once fully cooled, store leftover cookies in an airtight container at room temperature for up to one week, preserving their softness and flavor.
Notes
- For best results, use soft caramel candies that melt easily inside the cookie without burning.
- If chilling dough longer than 3 hours, let it rest at room temperature for 30 minutes prior to shaping to make handling easier.
- Sprinkling coarse or sea salt on top of the cookies before baking enhances flavor by balancing sweetness.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and facilitate easy cleanup.
- If caramel oozes out during baking, allow cookies to cool on the baking sheet before transferring to avoid breakage.
- These cookies have a soft and slightly underbaked center; do not overbake or they will lose their chewy texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
