So what’s a guy to do on a snow day? Why make cookies of course! I’ve modified this recipe only slightly from the original and it’s oh so delicious! I like to use caramels from Trader Joe’s, Fleur De Sel Caramels. I love the sea salt and they’re “harder” than most caramels. This makes them better for melting in the oven. Enjoy!
Nutella Caramel Cookies
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa, I like dutch processed
- 1 Tsp baking soda
- 1/2 Tsp kosher salt
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 1 cup unsalted butter at room temp
- 1/2 cup Nutella
- 1/3 cup melted semi-sweet chocolate
- 2 eggs
- 2 Tsp vanilla
- 36-40 caramels, frozen
If you are using the Trader Joe’s caramel unwrap them, cut them in half, and freeze. Any other types, you basically want caramels that are about 1/4″ square.
Shift together the flour, cocoa, baking soda and salt.
In a stand mixer, I like to use my KitchenAid Stand Mixer, using the paddle attachment; beat the sugar, brown sugar and butter until light and fluffy. Add it the eggs and beat until combines. Add the nutella, melted chocolate and vanilla.
For the chocolate, microwave in a glass bowl for 30 seconds at a time; stirring after each nuking. This will temper the chocolate and it’ll melt nice and smoothly.
Now on low-speed, slowly add the flour mixture and beat until just combined. Chill for at least 1 hour.
Line a couple of cookie sheets with parchment paper. Use a tablespoon to scoop out a nice ball of dough. Press the frozen caramel into the center and roll into a ball. Make sure you put plenty of distance between the dough balls on the cookie sheet as they spread when baked. Put the sheet in the freezer for 15 minutes. Meanwhile pre-heat the oven to 375 degrees.
Bake for 12-24 minutes, until the tops of the cookies start to crack.