Name: Caramel-Stuffed Nutella Cookies
Prep time: 3 h 15 min
Cook time: 14 min
Total time: 3 h 45 min
Yield: 28 cookies
Ingredients: 2 1/2 cups (313 g) all-purpose flour, spooned and leveled; 2 tbsp (10 g) natural unsweetened cocoa powder; 1 tsp (5 g) baking soda; 1/2 tsp (3 g) salt; 3/4 cup (170 g) unsalted butter, softened; 3/4 cup (150 g) packed light or dark brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg, room temperature; 1 tsp (5 mL) vanilla extract; 3/4 cup (225 g) Nutella; 1 heaping cup (130 g) chopped hazelnuts; 28 soft caramel candies, preferably Rolos or Werther's soft caramels; Coarse or sea salt, optional

Instructions

Whisk flour, cocoa, baking soda, and salt.
Beat butter and both sugars for about 2 minutes. Beat in the egg for 1 minute, then vanilla and Nutella until fully combined.
Mix dry ingredients into wet on low speed. Beat in hazelnuts. Cover and refrigerate for at least 3 hours and up to 3 days.
Heat the oven to 350°F (177°C). Line baking sheets. Let very firm dough sit briefly if needed for easier shaping.
For each cookie, use 1 scant tbsp dough below and 1 scant tbsp above one caramel. Seal completely so no caramel is exposed. Place about 3 in (7.5 cm) apart and sprinkle with coarse salt if desired.
Bake approximately 13-14 minutes, until edges are set but centers remain soft. Cool on the baking sheet for 5 minutes, then move to a rack.

Notes

The scan matches the current ingredient list and yield in substance. Hazelnuts are optional for texture and flavor.
Scaling from 28 cookies: 6 = 0.214x, 12 = 0.429x, 18 = 0.643x, 24 = 0.857x. Those quantities are awkward because the base uses one egg. Practical options are 14 cookies at 0.5x or 28 at 1x. For exact target yields, beat and weigh the egg and scale by weight; use one caramel per cookie.

Caramel-Stuffed Nutella Cookies

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Ingredients

Instructions

Notes

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