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.

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
- 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.
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.
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
Store cookies in an airtight container at room temperature for a few days.
Yes, posted hazelnuts or other nuts will work for this recipe.
No, baking powder is used for the texture. It makes cookies soft.
Yes. Please note that baking time may be different.
More Recipes You’ll Love
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Recipe Card
Hazelnut Caramel Cookies
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.