I saw this recipe browsing Pinterest, and it was adapted from a great food blogger topwithcinnamon.com.
The recipe had many options with the caramel, and I simplified the recipe to just use Rolos. It cut the time and made the recipe much easier.
I can’t tell you how amazing these are. They are really something special. Kudos to topwithcinnamon to create such an amazing cookie! I think they need to be part of my holiday cookie tins this year. YUM!
Double Chocolate Salted Caramel Nutella Bombs
Ingredients:
1/2 cup butter, softened
1/2 cups light brown sugar
1/2 cup good-quality cocoa
two eggs
1/4 teaspoon of salt
3/4 teaspoon baking powder
2 cups flour
1/2 cup semi sweet chocolate chips
Fleur de Sel (or other large grain sea salt) for sprinkling
1/2 cup or so of Nutella
15 to 16 caramel filled chocolates (like Hershey’s Rolos) unwrapped
Directions:
Preheat oven to 350˚ and line 2 baking trays with parchment paper and set aside.
With a stand mixer, beat the softened butter until creamy. Add the brown sugar and beat until light and fluffy. Add the eggs one at it time, beating after each addition.
In a separate bowl, whisk flour with cocoa, salt, and baking powder. After adding the eggs to the batter, gradually add the flour mixture and mix until just combined.
Stir in the chocolate chips by hand, and bring your batter to a work surface where the baking trays are waiting. Have your Nutella as well as your caramel candies nearby. With a tablespoon, dollop batter 2″ apart onto your baking tray. Continue until both trays are filled, but be careful to reserve about a cups’ worth of batter for sealing.
With the end of a wooden spoon, make a large indentation in the center of the dough balls. Fill the indentations with a small dollop of Nutella- about 1/2 teaspoon should do it. Continue until each dollop of dough has an indentation filled with Nutella.
Next take your caramel candies, and push them into each Nutella filled indentation.
With your reserved dough, take a teaspoon’s worth in your hand and shape into a flattened circle, and cover each caramel indentation with the flattened disc. Seal the edges of the disc with the bottom edge of the dough.
Sprinkle Fleur de Sel on the cookies, and bake for 10-15 minutes, rotating sheets midway. Cookies are done when tops are set and edges are golden. Let sit cooling on the trays for five minutes, then transfer them on to cooling rack to cool, though try these slightly warm so that the centers are gooey. That’s when they are really yummy!
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