Caramel Nutella Crisps

Oh my, these Caramel Nutella Crisps are addictive! Nutella-flavored cookie dough is wrapped around a caramel candy, rolled in sugar, then baked. Go ahead and try to just eat one!

I don't know about you, but while I love the classics, like chocolate chip, I also love trying new cookies. Each year, I'll try a new cookie recipe or two (or three) in addition to the ones my family loves and always requests.

Sometimes, like in the case of these Caramel Nutella Crisps, they become part of the standard rotation. And it's no wonder. They're so delicious!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Storage
• Tips
• Caramel Nutella Crisps

Ingredients

• Unsalted butter: slightly softened. You don't want it to be completely soft.
• Granulated white sugar
• Brown sugar: light or dark, use whatever you have on hand.
• Chocolate hazelnut spread
• Eggs: two large eggs
• Flour: all-purpose.
• Baking soda
• Baking powder
• Salt: the regular table kind.

See recipe card for quantities.

Instructions

The dough for these cookies is made like most other drop cookies. Cream together the butter, sugars and Nutella.

Add the eggs one at a time, mixing well before adding the second egg. Why do most baking recipes tell you to add the egg one at a time? Well, because you're trying to mix fat (from the butter) with water (from the egg), two ingredients which, as you probably know, don't like to mix. What you're doing is creating an emulsion (like mayonnaise or aioli). If you added both eggs at the same time, you could end up with a bad emulsion that leads to tough cookies.

In another bowl, mix together the flour, baking powder, baking soda and salt, then add to your cookie dough. Mix just until incorporated. Mixing too much after the flour is added is another way to end up with tough cookies.

Next, the dough needs to chill for a bit. At least one hour, but you can wait as long as 48 hours before continuing with the recipe. I store my dough right in the mixing bowl with one of these re-useable bowl covers.

Then, you can begin scooping the dough and rolling it around a piece of caramel candy. I got a 5-ounce box of Milk Duds (about the size that you buy at a movie theater), and used about ⅔s of the box. I love scooping cookies because it's faster than using two spoons, and it ensures that your cookies are consistently-sized. Consistently-sized cookies all take the same amount of time to bake.

Each cookie gets a roll in additional white sugar before baking, to give it extra crispiness at the edges.

These cookies spread a lot, so give them lots of room on the baking sheet. I recommend using silicone baking mats rather than parchment paper for these cookies, for reasons I'll explain further in the Tips section.

Substitutions

If you don't want to use Milk Duds candies, you can use Kraft soft caramels (often found in the baking aisle). They come individually wrapped in plastic. Once you unwrap them, cut each into quarters, and use one quarter in each cookie.

Also, if you want to leave the caramel out, go ahead! These cookies are delicious without the caramel, too.

Storage

Store the baked and fully cooled cookies in an airtight container at room temperature. I recommend placing a sheet of wax paper between layers of cookies so that they don't stick together or sag and break. They should last up to two weeks if stored properly (if they even last that long, that is).

Tips

These cookies are very soft when they come out of the oven. If you have straight-line cooling racks like I do, the middles will start to sink down. I recommend baking these cookies on silicone mats because you can pull the whole mat (cookies and all) onto the cooling rack and let them cool completely on the mat. Parchment isn't sturdy enough to move this way.

Recipe by My Kitchen Addiction