Introduction
Have you ever watched a 12-year-old’s eyes widen the moment they break open a cookie and realize there’s a secret inside? That specific look of wonder is exactly what happens every single time I bake these. There is something undeniably magical about the combination of hazelnuts, rich cocoa, and gooey caramel. It triggers a sensory memory for me that goes back to my grandmother’s kitchen in Texas, where “simple” didn’t mean “plain,” and every treat had to have a little surprise waiting in the middle. But today, we aren’t making Texas BBQ; we are diving into the sweet, sticky world of baking. Grab your apron, because we are making the ultimate Caramel Stuffed Nutella Cookies.
My son, Adams, claims that everything in life is improved by the addition of Nutella, and frankly, it’s hard to argue with that logic. When I first tested this recipe, I was looking for a way to combine Emily’s love for salted caramel with the kids’ obsession with chocolate hazelnut spreads. The result? A dark, mysterious, brownie-like cookie that looks unassuming on the outside but reveals a molten, stringy caramel heart when pulled apart. It is cooking designed to make people happy, pure and simple.
These aren’t just any cookies; they are a labor of love that rewards you with the perfect texture balance. We are talking about soft & chewy textures that rival any bakery, with a slightly crisp edge and that glorious, buttery caramel center. If you have been searching for how to make caramel stuffed Nutella cookies that don’t leak all over your baking sheet, you have come to the right place. This is a memoir-meets-manual guide to baking your new family favorite.
Why You’ll Love These Caramel Stuffed Nutella Cookies
Creating recipes for MisterRecipes.com has taught me that the best desserts satisfy multiple cravings at once. These cookies are a masterclass in heavy-hitting flavors. Here is why this recipe is going to become a permanent page in your kitchen binder:
- The Ultimate Flavor Trio: You get the nuttiness of toasted hazelnuts, the deep richness of dark cocoa, and the buttery sweetness of caramel. It is a sophisticated upgrade to standard chocolate cookies.
- Texture Heaven: By using melted butter and a specific ratio of brown sugar, we achieve soft cookies that stay tender for days. The contrast between the soft dough and the chewy caramel center is addictive.
- A Festive Showstopper: If you are compiling platters for the holidays, these look incredible alongside classics. If you love these, you should definitely check out my Best Nutella Chocolate Chip Cookies Recipe for a non-stuffed variation that is just as delicious.
- Kid-Approved Fun: Adams and Jana love helping to wrap the dough around the caramel candies. It is a tactile, fun kitchen activity that gets them involved in the process.
- Versatile Options: You can top these with sea salt or coarse salt to turn them into gourmet Salted Caramel Nutella Stuffed Cookies, or keep them plain for the purists.
Whether you are looking for easy homemade stuffed cookies or a challenge to impress your neighbors, this recipe spans the gap beautifully. The dough is forgiving, and the payoff is huge.
Ingredients for Caramel Stuffed Nutella Cookies
To achieve that perfect Nutella desserts vibe, quality ingredients matter. Here is what you will need to gather before we start:
- All-Purpose Flour: The backbone of our cookie structure. Make sure to spoon and level your flour so the cookies don’t get too puffy.
- Unsalted Butter: We use softened butter here. Using unsalted allows us to control the sodium level, which is crucial if you plan on adding a sea salt finish.
- Nutella (Chocolate Hazelnut Spread): The star of the show. You can use generic chocolate hazelnut spreads, but the original provides a specific oil content that works well here.
- Cocoa Powder: Dutch-processed or regular works, but Dutch-processed will give you a darker, fudgier, brownie-like cookie.
- Sugars (Brown & Granulated): We use a mix. The brown sugar contributes moisture and chewiness (thanks to molasses), while the white sugar crisps up the edges.
- Eggs: Bring these to room temperature to ensure they emulsify perfectly with the butter and sugar.
- Caramel Candies: This is critical. You want soft, chewy caramels (like Kraft or Werther’s Soft Caramels). Avoid hard candies or caramel sauces, as they will dissolve into a mess.
- Vanilla Extract: A splash of vanilla enhances the chocolate flavor.
- Sea Salt (Optional but Recommended): A sprinkle of flaky sea salt on top cuts the sweetness and elevates the flavor profile instantly.
If you are a fan of rich, decadent treats, these ingredients might remind you of my Chocolate Turtle Cookies Recipe, which shares that beautiful caramel-chocolate DNA.
How to Make Caramel Stuffed Nutella Cookies
Baking is a science, but it’s also a ritual. Take your time with these steps. Putting on some music—maybe a little Texas country in honor of my grandmother—doesn’t hurt either.
Step 1: Creaming the Butter and Sugars
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine your softened butter (unsalted), brown sugar, and granulated sugar.
- Beat heavily on medium-high speed for about 2–3 minutes. You are looking for the mixture to become pale and fluffy. This aeration is what prevents the cookies from being dense bricks.
Step 2: The Hazelnut Infusion
- Add the Nutella or chocolate hazelnut spread, egg, and vanilla extract to the butter mixture.
- Mix until just combined. As soon as that rich hazelnut scent hits the air, you know you’re making something special. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 3: Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cornstarch (if using, keeps them soft!), and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed. Stop mixing as soon as the flour streaks disappear. Over-mixing leads to tough cookies, and we want tender, chewy cookies.
Step 4: Chilling the Dough (Vital Step!)
- This is the secret to Nutella caramel surprise cookies recipe success: Chilling. Cover the dough and refrigerate for at least 2 hours.
- Baking experts like Sally’s Baking Addiction often emphasize that chilling solidifies the fat in the cookies. If you bake warm dough, the caramel will melt faster than the cookie sets, leading to a flat, sticky mess. Patience is a key ingredient here.
Step 5: Stuffing and Baking
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough. Flatten it into a pancake in your palm. Place a caramel candy in the center.
- Fold the edges of the dough up and over the caramel, rolling it into a ball. Ensure the caramel is completely hidden; any cracks will allow the caramel to leak out (we call these “blowouts”).
- Place dough balls 2 inches apart on the baking sheet. If you want those sea salt topped cookies, sprinkle the salt now.
- Bake for 9–11 minutes. The edges should be set, but the centers might look slightly underbaked. That is perfect. They will firm up as they cool.
Step 6: Cooling
- Let the cookies rest on the warm baking sheet for 5–10 minutes before moving them to a wire rack. This residual heat finishes the baking process gently.
Pro Tips & Variations
Over the years, I’ve tweaked this recipe to accommodate different tastes and mishaps. Here is how to ensure perfection every time:
- Preventing Caramel Leaks: If you find your caramel is leaking out the bottom, try double-paning your baking sheets (stacking one on top of another). This insulates the bottom of the cookie, slowing down the heat transfer so the dough sets before the caramel liquefies.
- The Salt Factor: Don’t skip the salt! If you don’t have flaky crushed sea salt, even a tiny pinch of kosher salt helps balance the intense sweetness of the caramel and Nutella.
- Add Some Crunch: For a texture contrast, roll the dough balls in chopped hazelnuts or pecans before baking. It gives a nice crunch similar to my Easy Almond Butter Coconut Macaroons Recipe.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. The texture changes slightly, becoming a bit more crumbly, but the caramel center remains the hero.
- Nut-Free Adaptation: If you cannot use hazelnuts, try using a seed butter or a thick cookie butter (Speculoos) spread. Just be aware the oil content varies.
- Double Chocolate: Fold in a handful of semi-sweet chocolate chips into the dough for double chocolate stuffed cookies. It makes them extra rich!
Caramel Stuffed Nutella Cookies Serving Suggestions
These cookies are heavy hitters, so pairing them correctly enhances the experience. Because they are so rich—almost like brownie cookies—they need something to cut through the sugar.
- The Classic: A tall glass of cold milk is non-negotiable for my kids. The milk cleanses the palate between bites of gooey caramel.
- Coffee Pairing: For the adults, a dark roast coffee or an espresso is perfect. The bitterness of the coffee highlights the roasted hazelnut notes in the Nutella.
- Ice Cream Sandwich: If you are feeling adventurous, bake the cookies, let them cool completely, and sandwich a scoop of vanilla bean ice cream between two of them. These make for decadent Nutella caramel chocolate cookies sandwiches.
- Holiday Platter: These look stunning on a Christmas tray. I love arranging them next to lighter options like Easy Magic Cookie Bars or delicate sugar cookies for visual contrast.
Caramel Stuffed Nutella Cookies Storage & Reheating
If by some miracle you have leftovers (which rarely happens in the Sharif household), you need to store them right to keep that soft & chewy texture.
- Room Temperature: Store in an airtight container with a slice of white bread tossed in. The bread regulates the moisture, keeping the cookies soft for up to 4 days.
- Freezing Baked Cookies: You can freeze the baked cookies for up to 3 months. Thaw on the counter for an hour before eating.
- Freezing Dough: This is my favorite method. Roll the balls, stuff them with caramel, and freeze the raw dough balls on a sheet. Once solid, transfer to a ziplock bag. When the craving hits, bake them from frozen—just add an extra 1–2 minutes to the bake time.
- Reheating: The caramel will harden as the cookie cools. To get that oozy center back, pop a cookie in the microwave for 10–15 seconds. It changes everything!
FAQ about Caramel Stuffed Nutella Cookies
Why did my caramel turn hard inside the cookie?
This usually happens if you use old, stale caramels or hard candy caramels. Ensure you buy fresh, soft caramels (like Kraft squares or Werther’s Chewy). Also, overbaking can dry out the caramel.
Can I make the dough ahead of time?
Absolutely. In fact, the flavor improves after 24 hours in the fridge. You can keep the dough refrigerated for up to 3 days before baking, making this perfect for holiday prep.
My cookies flattened out too much. What went wrong?
This is usually a temperature issue. Either the butter was melted too much (instead of softened) during mixing, or, more likely, the dough wasn’t chilled long enough. The dough must be cold when it hits the hot oven to maintain its structure.
Can I use homemade caramel sauce?
I do not recommend using liquid caramel sauce for stuffing these specific cookies. It has too high a water content and will soak into the dough, making it soggy rather than creating a distinct center. Stick to soft candies.
Final Thoughts
There is a profound peace that comes from the kitchen when the house is quiet, the oven is warm, and the smell of chocolate and burnt sugar fills the air. It’s a grounding ritual that connects me to my past and my present. Watching Emily enjoy one of these with her evening tea, or seeing Jana sneak a second one when she thinks I’m not looking that is what cooking is all about. It isn’t about perfection; it is about connection.
I hope these Caramel Stuffed Nutella Cookies bring as much joy to your home as they have to mine. They are messy, sweet, and wonderfully imperfect just like family life.
If you enjoyed this recipe, please consider pinning it to your Pinterest board or sharing it on Facebook. It helps MisterRecipes grow and allows me to keep sharing these stories with you. And if you are looking for another fun project, try my Easy Homemade Chocolate Truffles Recipe for your next chocolate fix!
Caramel Stuffed Nutella Cookies
Ingredients
Equipment
Method
Creaming the Butter and Sugars
- In a large mixing bowl or stand mixer with paddle attachment, combine softened unsalted butter, brown sugar, and granulated sugar.
- Beat on medium-high speed for 2–3 minutes until pale and fluffy. This aeration prevents dense cookies.
The Hazelnut Infusion
- Add Nutella, egg, and vanilla extract to the butter mixture.
- Mix until just combined. Scrape down the bowl sides to ensure full incorporation.
Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, cornstarch (if using), and salt.
- Gradually add dry ingredients to wet ingredients on low speed. Mix just until no flour streaks remain. Over-mixing creates tough cookies.
Chilling the Dough
- Cover dough and refrigerate for at least 2 hours. This is vital for structure and preventing caramel leaks.
- Chilling solidifies the fat so the cookie sets before the caramel melts completely.
Stuffing and Baking
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1.5 tablespoons of dough, flatten in palm, place one caramel candy in center.
- Fold dough edges over caramel, roll into a ball. Ensure no cracks to prevent leaks.
- Place dough balls 2 inches apart. Sprinkle with sea salt if desired.
- Bake 9–11 minutes until edges are set but centers look slightly underbaked.
Cooling
- Let cookies rest on baking sheet for 5–10 minutes before transferring to wire rack. Residual heat completes baking gently.
