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Salted Caramel & Nutella Stuffed Chocolate Cookies

I had some extra Nutella leftover from the Nutella Stuffed Cookies I made a few weeks ago, so I wanted to incorporate it into my next recipe. It was Memorial Day Weekend, and I had plans to visit the in-laws and some friends, so I wanted to make something everyone would enjoy. I also wanted to basically make a different version of the Nutella Stuffed cookies, since they were such a big hit. But I still wanted to mix it up a bit, considering I was asked to make those original cookies MANY times after posting them. I needed to try something new!

After a quick Google search for Nutella dessert recipes, I came across these beauties from a website called Top with Cinnamon. I discovered they were Chocolate Cookies stuffed with caramel AND nutella?! What! Please, tell me more.

I, of course, decided to make these and I'm glad I did. They are YUMMY. But I do have a few suggestions: Maybe use a stand mixer instead of doing it by hand like the recipe suggests - when you incorporate the flour by hand it takes quite a bit of time to come together. I also used dark chocolate cocoa powder and it gave it much a nicer balance to the sweetness. Don't use just regular caramels, they become WAY too hard in the center. Instead, make the salted caramel, or melt caramels with milk as the recipe suggests below. Lastly, don't over-bake! It's tricky to tell if these cookies are done because of the dark color, but bake for 8-10 minutes and softly touch to make sure they've baked enough to be stable.

Here's what you need:

  • 1/2 cup (110g) butter

  • 1 1/2 cups (350g) light brown sugar

  • 1/2 cup (55g) cocoa powder

  • 2 eggs

  • 1/4 tsp salt

  • 3/4 tsp baking powder

  • 2 cups (260g) all-purpose flour

  • 3.5 oz (100g) milk or dark chocolate chips

  • flaky salt/fleur de sel/ or sea salt for sprinkling

  • approx. 1/2 cup, (8 tbsp) nutella

  • 1 x recipe for Salted caramel, (link here) OR 15-16 caramel-filled chocolates (alternatively, you can melt 1/2 cup of soft caramels with 2-3 tbsp of milk and use that to fill the cookies, or just put a caramel-filled chocolate (like rolos or something) into the middle of the cookie with the nutella!).

Here's What To Do:

  1. Line a baking tray with parchment paper. Preheat your oven to 350 degrees F, (180 degrees C)

  2. In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

  3. Make or melt the caramel, if using instead of caramel chocolate candies

  4. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the still-warm salted caramel, or a caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges.

  5. Sprinkle with sea salt and bake for 8-10 minutes.


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