Double chocolate salted caramel cookies

Double chocolate salted caramel cookies

Based on 90 ratings

"Crispy on the outside, chewy in the middle, just like they should be!"

Difficulty

Easy 👌

Preparation

50 min

Baking

12 min

Resting

10 min

Ingredients

2Servings
18⅓ g
butter
58⅓ g
brown sugar
eggs
9⅛ g
cocoa powder
tsp
baking powder
43⅓ g
all-purpose flour
tsp
salt
16⅔ g
chocolate chips
tsp
hazelnut spread
caramel candies (soft)
fleur de sel for sprinkling
MetricImperial

Utensils

oven, medium-sized saucepan, cooking spoon, baking sheet, parchment paper

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How-To Videos

homemade-hazelnut-spread

Homemade hazelnut spread

how-to-measure

How to measure

Nutrition per serving

Cal412
Fat9 g
Protein3 g
Carb79 g
  • Step 1/6

    Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.
    • 18⅓ g butter
    • oven
    • medium-sized saucepan

    Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.

  • Step 2/6

    Add brown sugar and eggs to saucepan and stir until well combined.
    • 58⅓ g brown sugar
    • eggs
    • cooking spoon

    Add brown sugar and eggs to saucepan and stir until well combined.

  • Step 3/6

    Next, add the cocoa, baking powder, flour, and salt and stir until well combined.
    • 9⅛ g cocoa powder
    • tsp baking powder
    • 43⅓ g all-purpose flour
    • tsp salt

    Next, add the cocoa, baking powder, flour, and salt and stir until well combined.

  • Step 4/6

    Add chocolate chips to pan and stir to evenly combine.
    • 16⅔ g chocolate chips

    Add chocolate chips to pan and stir to evenly combine.

  • Step 5/6

    Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.
    • tsp hazelnut spread
    • caramel candies
    • fleur de sel for sprinkling
    • baking sheet
    • oven
    • parchment paper

    Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.

  • Step 6/6

    After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!

    After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!

  • Enjoy your meal!

    Double chocolate salted caramel cookies

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