Chocolate Nutella Caramel Filled Cookies Recipes

CHOCOLATE CARAMEL NUTELLA COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, Nutella, eggs and oil until combined. Fold in chocolate chips and caramel bits.
• Roll dough into 1-inch balls and place on a not greased cookie sheet.
• Bake for 8-10 minutes, or until done.

CARAMEL STUFFED NUTELLA COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and Nutella and beat on high until completely combined.
• Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Beat in the hazelnuts. Dough will be thick, yet airy and sticky. Cover and chill the dough for at least 3 hours in the refrigerator. If chilling for longer (up to 3 days), allow dough to sit at room temperature for at least 30 minutes before scooping and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Cookie dough will be firm after chilling, but will come together with the warmth of your hands. Measure 1 scant Tablespoon of cookie dough and roll into a ball. Indent your thumb into it. Place caramel candy inside. (See recipe note.) Take another 1 scant Tablespoon of cookie dough and use it to completely cover the caramel candy on top. Roll the caramel-stuffed dough into an even ball. Make sure the caramel is completely wrapped inside. Sprinkle with coarse salt. Repeat with remaining cookie dough and caramels. Arrange cookie dough balls 3 inches apart on baking sheets. Place any remaining cookie dough balls in the refrigerator as you bake the other batches. (Best to keep those dough balls cold.)
• Bake the cookies for 13-14 minutes until the edges appear set. Caramel may have oozed out a little. (That's ok!) The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes. The cookies will continue to "set" on the baking sheet during this time. Transfer cookies to a wire rack to cool completely. Use a thin spatula to help transfer the cookies to the cooling rack, especially if some caramel oozed out.
• Cover and store leftover cookies at room temperature for up to 1 week.

CHOCOLATE NUTELLA CARAMEL FILLED COOKIES

Steps:

• In medium bowl, sift together flour, cocoa and baking soda.
• In large mixing bowl, beat sugar, brown sugar and butter until light and fluffy. Beat in Nutella, eggs and vanilla until well combined. Add dry ingredients and mix just until combined. Cover bowl with plastic wrap and chill for 1 hour so the dough is easier to handle.
• Preheat oven to 375º.
• Shape a tablespoon of dough into a ball, press a caramel into the center of each ball and reshape in to a ball. Roll in granulated sugar and place on a silpat or parchment lined cookie sheets, then place the cookie sheet in the freezer for 15 minutes before baking.
• Bake 10 to 12 minutes or until set and slightly cracked. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don't overbake.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.