Nutella and Salted Caramel Stuffed Dark Chocolate Cookies

[KainGo127]

OMG, you guys! These Nutella and salted caramel stuffed dark chocolate cookies are next-level delicious! Each bite is like a little piece of heaven with gooey Nutella and caramel oozing out—seriously, your taste buds will thank you. If you’re looking to impress or just indulge in some sweet comfort, these cookies are where it’s at! Try them out and let the sweet magic happen!

Nutella & Salted Caramel Stuffed Dark Chocolate Cookies

Ingredients:

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• ¾ cup granulated sugar
• 2 tsp instant coffee granules dissolved in 1 tbsp hot water*
• 2 eggs
• 1 tsp vanilla extract*
• 1 tsp baking soda
• 1 tsp salt + extra for sprinkling
• ½ cup unsweetened cocoa powder
• 2 ⅔ cups all-purpose flour
• 200 g (about 8 oz) dark chocolate, chopped into chunks
• ¾ cup Nutella or any chocolate-hazelnut spread (you may need up to 1 cup)
• 35-40 caramel-stuffed chocolate pieces*

Instructions:

1. Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
2. Spoon 1 tsp mounds of Nutella onto the parchment paper, spacing them at least 1 cm apart. Freeze until firm.
3. Break apart or unwrap the caramel-filled chocolates if needed.
4. In a large bowl, cream together the butter and sugars until light and fluffy. Add the coffee mixture, vanilla, and eggs, and continue to beat until combined.
5. In another bowl, whisk together the baking soda, salt, cocoa powder, and flour.
6. Gradually mix the dry ingredients into the butter mixture, scraping the bowl to ensure everything is well combined. Fold in the chocolate chunks.
7. Remove the Nutella mounds from the freezer. Take 1 tbsp of cookie dough, flatten it slightly, and place a Nutella mound and a piece of caramel chocolate in the center. Top with another flattened tbsp of dough and seal the edges to form a ball. If the dough is too sticky, mix in an extra 2 tbsp of flour.
8. Place the cookie balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8-9 minutes or until the tops are set and no longer glossy. Keep an eye on them to avoid overbaking.
9. Sprinkle the warm cookies with a pinch of sea salt or coarse salt.
10. Allow the cookies to cool on the sheet for 10 minutes before enjoying.

 

[Dom]

oh that rich chocolate flavor makes me crave!

 

[Popsickle]

Thanks for the recipe! Nutella and salted caramel stuffed dark chocolate cookies sound irresistible. Can't wait to try them!

 

[Kiriya Ubuyashiki]

Whoa, these Nutella and salted caramel stuffed dark chocolate cookies sound like a total game-changer! Thanks for sharing—can’t wait to try these and indulge in that gooey, sweet goodness!

 

[KainGo127]

oh that rich chocolate flavor makes me crave!

Glad to hear it! I totally get that craving—rich chocolate is hard to resist! Hope you get to satisfy that sweet tooth soon!

 

[KainGo127]

Whoa, these Nutella and salted caramel stuffed dark chocolate cookies sound like a total game-changer! Thanks for sharing—can’t wait to try these and indulge in that gooey, sweet goodness!

Thanks a bunch! I’m so excited you’re as pumped about them as I am! Hope they’re as delicious as they sound—enjoy every gooey bite!

 

[corbin]

OMG, you guys! These Nutella and salted caramel stuffed dark chocolate cookies are next-level delicious! Each bite is like a little piece of heaven with gooey Nutella and caramel oozing out—seriously, your taste buds will thank you. If you’re looking to impress or just indulge in some sweet comfort, these cookies are where it’s at! Try them out and let the sweet magic happen!

Nutella & Salted Caramel Stuffed Dark Chocolate Cookies

View attachment 5212

Ingredients:

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• ¾ cup granulated sugar
• 2 tsp instant coffee granules dissolved in 1 tbsp hot water*
• 2 eggs
• 1 tsp vanilla extract*
• 1 tsp baking soda
• 1 tsp salt + extra for sprinkling
• ½ cup unsweetened cocoa powder
• 2 ⅔ cups all-purpose flour
• 200 g (about 8 oz) dark chocolate, chopped into chunks
• ¾ cup Nutella or any chocolate-hazelnut spread (you may need up to 1 cup)
• 35-40 caramel-stuffed chocolate pieces*

Instructions:

1. Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
2. Spoon 1 tsp mounds of Nutella onto the parchment paper, spacing them at least 1 cm apart. Freeze until firm.
3. Break apart or unwrap the caramel-filled chocolates if needed.
4. In a large bowl, cream together the butter and sugars until light and fluffy. Add the coffee mixture, vanilla, and eggs, and continue to beat until combined.
5. In another bowl, whisk together the baking soda, salt, cocoa powder, and flour.
6. Gradually mix the dry ingredients into the butter mixture, scraping the bowl to ensure everything is well combined. Fold in the chocolate chunks.
7. Remove the Nutella mounds from the freezer. Take 1 tbsp of cookie dough, flatten it slightly, and place a Nutella mound and a piece of caramel chocolate in the center. Top with another flattened tbsp of dough and seal the edges to form a ball. If the dough is too sticky, mix in an extra 2 tbsp of flour.
8. Place the cookie balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8-9 minutes or until the tops are set and no longer glossy. Keep an eye on them to avoid overbaking.
9. Sprinkle the warm cookies with a pinch of sea salt or coarse salt.
10. Allow the cookies to cool on the sheet for 10 minutes before enjoying.

Nutella and salted caramel stuffed in dark chocolate cookies? That sounds like pure decadence! Can’t wait to try these. Thanks for sharing!

 

[Tedday2223]

This is the best recipe ever.. I tried this today and was awesomeThank you so much!! Yummy yummy recipe