Hazelnut Caramel Cookies

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Hazelnut Caramel Cookies will be one of your favorites. They are soft and easy to make. You will be impressed with the texture of these cookies.

The cookie is decorated with hazelnuts and caramel on the wire rock.

Why You’ll Love This Recipe

  • You will be impressed with the texture.
  • Cookies are soft. You can try my Raspberry Cookies, which have a similar texture.
  • Easy to make and requires no baking skills.
  • The recipe is adjustable for different nuts.

Ingredients Note

Labeled ingredients on the table.
  • Flour. All-purpose flour was used.
  • Sugar. Brown and white granulated sugars were used for the taste.
  • Egg. Room temperature eggs.
  • Butter. Unsalted room temperature butter. Use good quality butter.
  • Baking powder and baking soda. Used for soft and light texture.
  • Hazelnuts. Crushed hazelnuts. Roasted or raw will work for this recipe.
  • Caramel. Caramel is used for taste and decor. You can use homemade salted caramel or store-bought.

How to make this recipe

In the mixing bowl, add butter and both sugars. Using a hand mixer, mix on the low speed until all combine. Add eggs, one at a time, and mix again. Sift in flour, baking soda, and baking powder. Using a spatula, mix all until combined. The dough should be soft. Prepare a baking sheet pan with parchment paper.

Using an ice cream scoop and a digital scale, divide the cookie dough into equal parts. Mine were 100 grams each. This recipe makes six large cookies. Of course, you can make cookies smaller.

Balls of cookie dough with hazelnuts on the baking tray.

After that, using your hands, make a ball with each part of the dough. Then, roll the top of the ball into hazelnuts and press lightly. Place the cookie on the prepared baking tray and refrigerate for an hour.

When you are ready to bake, preheat oven to 350oF (175oC). Bake cookies for 18-20 minutes or until light brown. Remove cookies from the baking sheet and let them cool on the wire rack. After that, decorate cookies with caramel.

Cookies on the table decorated with hazelnuts and caramel.

Expert Tips

  • Measure all ingredients with a digital scale.
  • Do not overbake cookies. Check inside with a toothpick.
  • Hazelnuts can be replaced with different nuts.
  • Do not decorate cookies with caramel while they are still warm.

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Recipe FAQs

How to store?

Store cookies in an airtight container at room temperature for a few days.

Can I use roasted hazelnuts?

Yes, posted hazelnuts or other nuts will work for this recipe.

Can I skip the baking powder in this recipe?

No, baking powder is used for the texture. It makes cookies soft.

Can I make cookies smaller?

Yes. Please note that baking time may be different.

Large cookie with hazelnuts and caramel.

If you make these Hazelnut Caramel Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

The cookie is decorated with hazelnuts and caramel on the wire rock.

Hazelnut Caramel Cookies

Marina Voronkov
Hazelnut Caramel Cookies will be your favorites. They are soft and easy to make. You will be impressed with the texture of these cookies.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
chiling time 1 hour
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 cookies
Calories 3541 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula
  • 1 Fine mesh sieve
  • 1 baking sheet pan
  • 1 parchment paper
  • 1 ice cream scoop

Ingredients
  

Hazelnut Caramel Cookies

  • 113 gr unsalted butter at room temperature
  • 75 gr white granulated sugar
  • 75 gr brown sugar
  • 2 large eggs at room temperature
  • 280 gr all-purpose flour
  • 3 gr baking powder
  • 2 gr baking soda
  • 100 gr chopped hazelnuts
  • 100 gr caramel

Instructions
 

Hazelnut Caramel Cookies

  • In the mixing bowl, add butter and both sugars. Using a hand mixer, mix on the low speed until all combine.
  • Add eggs, one at a time, and mix again.
  • Sift in flour, baking soda, and baking powder. Using a spatula, mix all until combined. The dough should be soft.
  • Prepare a baking sheet pan with parchment paper.
  • Using an ice cream scoop and a digital scale, divide the cookie dough into equal parts. Mine were 100 grams each. This recipe makes six large cookies.
  • After that, using your hands, make a ball with each part of the dough. Then, roll the top of the ball into hazelnuts and press lightly.
  • Place the cookie on the prepared baking tray and refrigerate for an hour.
  • Preheat oven to 350oF (175oC). Bake cookies for 18-20 minutes or until light brown.
  • Remove cookies from the baking sheet and let them cool on the wire rack. Then, decorate cookies with the caramel.

Notes

  • Measure all ingredients with a digital scale.
  • Hazelnuts can be replaced with different nuts.
  • Do not decorate cookies with caramel while they are still warm.

Nutrition

Serving: 6cookiesCalories: 3541kcalCarbohydrates: 457gProtein: 61gFat: 172gSaturated Fat: 68gPolyunsaturated Fat: 18gMonounsaturated Fat: 74gTrans Fat: 4gCholesterol: 577mgSodium: 1275mgPotassium: 1444mgFiber: 17gSugar: 219gVitamin A: 3361IUVitamin C: 7mgCalcium: 610mgIron: 20mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!

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