Hazelnut Caramel Chocolate Cookies

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Hazelnut Caramel Chocolate Cookies

Description

Soft, fudgy chocolate cookies loaded with crunchy toasted hazelnuts, stuffed with gooey caramel, and finished with a silky chocolate ganache drizzle. Rich, decadent, and completely irresistible—these cookies taste like a luxury dessert shop treat 🤎✨

Ingredients

Cookie Base

  • ½ cup unsalted butter, room temperature

  • ½ cup granulated sugar

  • ½ cup brown sugar, packed

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • ⅓ cup unsweetened cocoa powder

  • ½ tsp baking soda

  • ¼ tsp salt

Mix-Ins & Filling

  • ½ cup chopped hazelnuts, toasted

  • 12 soft caramel candies (or caramel squares), halved

Chocolate Ganache Drizzle

  • ½ cup semi-sweet chocolate chips

  • ¼ cup heavy cream

Directions

  1. Preheat Oven
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Cream Butter & Sugars
    In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

  3. Add Wet Ingredients
    Beat in egg and vanilla until smooth.

  4. Mix Dry Ingredients
    In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.

  5. Combine
    Gradually mix dry ingredients into wet ingredients until a thick dough forms. Fold in chopped hazelnuts.

  6. Stuff with Caramel
    Scoop about 1½ tablespoons of dough, flatten slightly, place a caramel piece in the center, then wrap dough around it and roll into a ball.

  7. Bake
    Place cookies 2 inches apart and bake for 10–12 minutes, until edges are set but centers remain soft.

  8. Cool
    Let cookies cool on the pan for 5 minutes before transferring to a rack.

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