Super fudgy Nutella cookies stuffed with salted caramel and baked until gooey and warm inside. It’s the ultimate bite of sweet and salty!
These cookies are truly something special. Rich, fudgy chocolate dough encases a soft center of Nutella and salted caramel, finished with a sprinkle of flaky salt. Warm, slightly messy and utterly irresistible, they’re perfect for sharing — if you can bear to.
I first saw a version of this cookie on a beautiful blog and knew I had to try it. The combination of Nutella and caramel tucked into a dense chocolate cookie is the kind of treat that disappears fast. I made a double batch for work and they were gone within minutes — reheated for just a few seconds, the centers became lusciously gooey and everyone wanted more.
The recipe is as delightful to make as it is to eat. It requires just one pot for the wet ingredients and a wooden spoon to mix — no stand mixer, no fuss. If you’re short on time, store-bought chocolate-covered caramels or plain caramels work perfectly for the centers.
First things first: line a baking tray with parchment paper and preheat the oven to 350°F (175°C).
Begin by melting the butter in a pot on the stove.
Once removed from the heat, stir in the brown sugar and eggs with a wooden spoon until combined.
Add the cocoa powder, salt and baking powder, then stir until combined.
Stir in the flour until the dough comes together and is evenly mixed.
Fold in the chocolate chips, mixing just until distributed. Use dark, milk or a mix with some white chips depending on how chocolatey you want the final cookie.
Drop about one tablespoon of dough onto the prepared baking sheet and press an indentation in the center with your finger.
Spoon roughly 1/2 teaspoon of Nutella into the indentation, then place a candy caramel on top. Chocolate-covered caramels like Rolos work nicely, or use plain caramels if that’s what you have.
Top with another tablespoon of dough flattened slightly to seal in the filling. Finish each cookie with a light sprinkle of flaky salt.
Bake the cookies for 8–10 minutes. They will look set at the edges but still soft in the middle — this is what gives you that gooey center. Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack.
Serve warm for the best ooey-gooey experience. They’re wonderful with coffee, milk, or just on their own.
Nutella Chronicles…Nutella and Salted Caramel Fudgy Cookies
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Author: Mila Furman
Description
Super fudgy Nutella cookies stuffed with salted carmel and baked until gooey and warm inside.
Ingredients
Scale
- 1 cup butter
- 3 cups light brown sugar
- 1 cup cocoa powder
- 2 eggs
- 1/2 tsp salt
- 1.5 tsp baking powder
- 4 cups all-purpose flour
- 7 oz milk or dark chocolate chips or you can add 1/5 white chocolate chips
- flaky salt/ fleur de sel/ maldon salt (for sprinkling)
- approx. 3/4 cup nutella
- 1.5 bags of candy caramels
Instructions
- Line a baking tray with parchment paper and preheat the oven to 350°F (175°C).
- Melt the butter in a pot over medium heat.
- Remove the pot from the heat and stir in the brown sugar and eggs with a wooden spoon. Add the cocoa, salt and baking powder and mix until combined.
- Stir to combine the wet ingredients and dry ingredients evenly.
- Add the flour and stir until the dough is thoroughly combined.
- Scoop about one tablespoon of dough and place it on the prepared baking sheet. Press an indentation in the center.
- Spoon roughly 1/2 teaspoon Nutella into the indentation, then place a candy caramel on top. Chocolate-covered caramels like Rolos also work well.
- Top with another tablespoon of dough, flatten slightly to seal, and sprinkle with flaky salt.
- Bake for 8–10 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a rack.
- Serve warm and enjoy the gooey centers.
- Category: Dessert
- Cuisine: American
