No, you did not miss Cookie Friday :P
There are so many good cookies out there – sometimes you need more than one day to celebrate them – so today is Cookie Saturday! Yay!

I mean who could resist those beauties? Nutella, Salted Caramel, Chocolate and Chocolate Chips – it’s a dream come true! Maybe not for those who are counting calories, but for everybody else :P You really should not think about all the sugar and fat that is in those cookies – just enjoy them – and walk an hour or two extra tomorrow morning..
You can prepare the cookies in two different ways. The easy way and the little bit more time consuming way. Both is fine – I won’t judge you, if you don’t want to do the salted caramel yourself :P No… not really. So either you prepare the cookies like the recipe says OR you do it as shown in the video. I am using caramel candy instead of the fresh made salted caramel. Some steps less to do if you are lazy :P
See – pretty easy to make with the caramel candy – but the other way with the fresh salted caramel is also not that hard – just a bit more time ;)) Happy Cooking and Baking!
INGREDIENTS / ZUTATEN
For the salted caramel:
1/3 cup (70g) sugar
3 tbsp. water
1/2 tsp. (8g) butter
3 tbsp. heavy cream
1/2 tsp. vanilla extract
1/4 tsp. fleur de sel
For the cookies:
1/2 cup (110g) butter
1 1/2 cups (350g) brown sugar
1/2 cup (55g) cocoa powder
2 eggs
1/4 tsp. salt
3/4 tsp. baking powder
2 cups (260g) all-purpose flour
3.5 oz. (100g) chocolate chips
1/2 cup (150g) nutella
fleur de sel for sprinkling
Für das Salzkaramell:
70g Zucker
3 EL Wasser
1/2 TL (8g) Butter
3 EL Sahne
1/2 TL Vanille Extrakt
1/4 TL Fleur de sel
Für die Cookies:
110g Butter
350g brauner Zucker
55g Kakaopulver
2 Eier
1/4 TL Salz
3/4 TL Backpulver
260g Mehl (Type 405)
100g Chocolate Chips (Vollmilch oder Zartbitter)
150g Nutella
Fleur de sel
DIRECTIONS / ZUBEREITUNG
2. Prepare a wooden board or similar with baking parchment or plastic wrap. Use a spoon and place 15-16 portions of Nutella on the prepared board (a heaping teaspoon each) and a portion of the cooled caramel on top – place in the freezer and let freeze for about one hour. It has to get harder, but not completely frozen.
3. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Melt the butter in a medium saucepan. Take off the heat, add the brown sugar and mix until well combined. Add the eggs and mix. Add cocoa powder, salt and baking powder and mix in. Add the flour and mix until combined – do not overmix. Add the chocolate chips and fold in.
4. Take one heaped tablespoon of dough and press in a piece nutella-caramel filling – cover with a flattened tablespoon of dough and seal the edges. Sprinkle with fleur de sel and bake for 8-12 minutes. Take out of the oven and let cool down on the baking sheets for some time then transfer to a wire rack to let cool down completely.
2. Ein Holzbrett oder ähnliches mit Backpapier oder Plastikfolie belegen. Mit einem Löffel 15-16 kleine Portionen Nutella auf dem Brett platzieren (ein Teelöffel etwa) und darauf dann jeweils etwas vom Karamell geben (wenn man eine kleine Mulde ins Nutella drückt geht das am Besten) – alles zusammen für etwa 1 Stunde in den Gefrierschrank stellen. Es soll fest werden, muss aber nicht durchfrieren.
3. Den Ofen auf 180°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Die Butter in einem mittelgroßen Topf schmelzen. Vom Herd nehmen und dann den braunen Zucker zugeben und unterrühren. Eier zugeben und verrühren. Kakao, Salz und Backpulver zugeben und verrühren. Das Mehl zugeben und solange rühren, bis sicha alles verbunden hat (aber nicht zu viel rühren!). Schokodrops zugeben und unterheben.
4. Für einen Cookie jeweils etwa einen gehäuften Esslöffel vom Teig nehmen und ein Stück der gefrosteten Nutella-Karamell Füllung hineindrücken. Mit einer weiteren, etwa esslöffelgroßen Portion Teig bedecken und dann alles zusammendrücken – die Füllung sollte vollkommen vom Teig umschlossen sein, damit beim Backen nichts ausläuft. Mit Fleur de Sel bestreuen und für 8-12 Minuten backen. Aus dem Ofen nehmen und noch etwas auf dem Blech liegen lassen – zum kompletten Auskühlen auf ein Kuchengitter legen.
Have you seen my Pinterest already? I have some boards with my own recipes there and many others with delicious recipes I find everyday on the internet..
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.

Nutella & Salted Caramel Stuffed Double Chocolate Chip Cookies
- Prep Time: 50
- Cook Time: 12
- Total Time: 120
- Yield: 16 1x
Ingredients
For the salted caramel
- 1/3 cup (70g) sugar
- 3 tbsp. water
- 1/2 tsp. (8g) butter
- 3 tbsp. heavy cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. fleur de sel
For the cookies
- 1/2 cup (110g) butter
- 1 1/2 cups (350g) brown sugar
- 1/2 cup (55g) cocoa powder
- 2 eggs
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 2 cups (260g) all-purpose flour
- 3.5 oz. (100g) chocolate chips
- 1/2 cup (150g) nutella
- fleur de sel for sprinkling
Instructions
- For the salted caramel add sugar and water to a saucepan and mix until the sugar has dissolved mostly. Heat up to medium-high temperature. The mix will start to bubble and boil – you can move the pan, but do not stir anymore. The mix will start to caramelize – keep moving the pan unil everything has a pale golden color. Take off the heat and add the butter – be carefull it will bubble up a lot. Move the pan until the butter is dissolved. Add the heavy cream and mix in with a spoon (it will bubble up again). Add vanilla extract and fleur de sel and mix until well combined. Let cool down a bit and transfer to a glass jar with lid if you want to store it for later.
- Prepare a wooden board or similar with baking parchment or plastic wrap. Use a spoon and place 15-16 portions of Nutella on the prepared board (a heaping teaspoon each) and a portion of the cooled caramel on top – place in the freezer and let freeze for about one hour. It has to get harder, but not completely frozen.
- Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Melt the butter in a medium saucepan. Take off the heat, add the brown sugar and mix until well combined. Add the eggs and mix. Add cocoa powder, salt and baking powder and mix in. Add the flour and mix until combined – do not overmix. Add the chocolate chips and fold in.
- Take one heaped tablespoon of dough and press in a piece nutella-caramel filling – cover with a flattened tablespoon of dough and seal the edges. Sprinkle with fleur de sel and bake for 8-12 minutes. Take out of the oven and let cool down on the baking sheets for some time then transfer to a wire rack to let cool down completely.
Notes
- Enjoy baking!