Oh yes… Caramel and peanut butter / nutella stuffed double chocolate chip cookies.
Yes, I know it’s autumn and all of you want pumpkin.
Yes, I know the leaves are turning all sorts of beautiful colors.
Yes, I know it’s getting colder.
Yes, I know I really should start wearing jackets.
Yes, I know I really should start baking ‘autumny’ things.
Next week will be pumpkin. Promise okay?
And yes, I know it’s a really long name, but this cookie deserves it. Nutella is good in any baked good, but stuffed into double chocolate chip cookies with some caramel just combines everything and makes into something else all together.
Unfortunately, I had no nutella, so I used peanut butter instead. I have used nutella on this recipe and it tastes fantastic, but if you don’t have it, peanut butter, almond butter, hazelnut butter or any other nut butter works well. Stir in a bit of chocolate into the butter with some sugar, and you have makeshift nutella!
This is how you fill a cookie with goodies… 😀
Caramel and Peanut Butter / Nutella Stuffed Double Chocolate Chip Cookies
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1/3 cup cocoa powder
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- around 6 chocolate covered caramel candies
- flakey salt
Melt the butter over medium heat until nutty smelling. Turn off the heat.
Stir in the sugar and then add in the eggs and cocoa powder. Mix in the flour and baking powder until no more flour parts remain. Stir in the chocolate chips.
Take about a tablespoon and a half of cookie dough and roll it into a ball. Place it onto a cookie sheet lined with parchment paper and squish a nice sized indentation in it with your thumb.
Fill with half a teaspoon of nutella and then squish on a chocolate covered caramel candy.
Squish a tablespoon of dough into a pancake, place on top, and press to seal. Repeat until all the cookie dough is gone.
Sprinkle with salt. 😀
Bake in a preheated 350 degree oven for 10 minutes, until the edges appear to be crispy.