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image of a beautifully arranged flat lay of ingredients for caramel stuffed nutella cookies including all purpose flour granulated sugar brown sugar unsalted butter eggs vanilla extract unsweetened cocoa powder baking soda salt nutella and soft caramels on a rustic wooden background with warm natural lighting

Caramel Stuffed Nutella Cookies

These Caramel Stuffed Nutella Cookies are a decadent treat combining rich chocolate hazelnut spread with a molten caramel center. With soft & chewy textures, a slightly crisp edge, and a gooey surprise inside, they’re perfect for dessert lovers and holiday platters. Inspired by Texas kitchen memories and kid-approved fun, this recipe delivers bakery-quality cookies with homemade heart.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup Nutella or chocolate hazelnut spread
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 tsp baking soda
  • 1 tbsp cornstarch optional, for softer texture
  • 1/2 tsp salt
Filling & Topping
  • 24 soft caramel candies like Kraft or Werther's Soft Caramels
  • flaky sea salt for topping, optional

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • - Mixing bowls

Method
 

  1. Creaming the Butter and Sugars

    1. In a large mixing bowl or stand mixer with paddle attachment, combine softened unsalted butter, brown sugar, and granulated sugar.
    2. Beat on medium-high speed for 2–3 minutes until pale and fluffy. This aeration prevents dense cookies.

  2. The Hazelnut Infusion

    1. Add Nutella, egg, and vanilla extract to the butter mixture.
    2. Mix until just combined. Scrape down the bowl sides to ensure full incorporation.

  3. Dry Ingredients

    1. In a separate bowl, whisk together flour, cocoa powder, baking soda, cornstarch (if using), and salt.
    2. Gradually add dry ingredients to wet ingredients on low speed. Mix just until no flour streaks remain. Over-mixing creates tough cookies.

  4. Chilling the Dough

    1. Cover dough and refrigerate for at least 2 hours. This is vital for structure and preventing caramel leaks.
    2. Chilling solidifies the fat so the cookie sets before the caramel melts completely.

  5. Stuffing and Baking

    1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
    2. Scoop 1.5 tablespoons of dough, flatten in palm, place one caramel candy in center.
    3. Fold dough edges over caramel, roll into a ball. Ensure no cracks to prevent leaks.
    4. Place dough balls 2 inches apart. Sprinkle with sea salt if desired.
    5. Bake 9–11 minutes until edges are set but centers look slightly underbaked.

  6. Cooling

    1. Let cookies rest on baking sheet for 5–10 minutes before transferring to wire rack. Residual heat completes baking gently.

Notes

For best results, use fresh soft caramel candies—not hard candies or caramel sauce. Double-pan baking sheets if caramel leaks occur. Dough can be made 3 days ahead or frozen for up to 3 months. Reheat baked cookies for 10–15 seconds in microwave to restore gooey caramel center.
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