These Chocolate Hazelnut Caramel Cookies are like a candy bar turned into a cozy, bakery-style cookie. You get a soft, chewy chocolate base, toasted hazelnut crunch, pockets of melty chocolate, and gooey caramel bits in every bite.

They bake up thick with crisp edges, soft centers, and shiny crackly tops. Perfect for holidays, bake sales, gift boxes, or anytime you’re craving a rich, indulgent cookie that feels special but is still easy to make at home.

Why You’ll Love These Chocolate Hazelnut Caramel Cookies

  • Chewy + gooey texture – Soft middles, crisp edges, and caramel pockets.
  • Layered flavor – Deep chocolate, nutty hazelnut, and buttery caramel.
  • Better than bakery – Fresh, warm, and packed with mix-ins.
  • Make-ahead friendly – Dough chills well and freezes beautifully.
  • Perfect for sharing – Ideal for parties, gifting, or cookie platters.

Ingredients

For the Cookies

  • 180 g (1½ cups) all-purpose flour
  • 40 g (1/3 cup) unsweetened cocoa powder (Dutch-process or natural)
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 170 g (3/4 cup) unsalted butter, softened to room temperature
  • 150 g (3/4 cup) packed light brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 60 g (about 1/2 cup) finely chopped toasted hazelnuts
  • 170 g (1 cup) semi-sweet or dark chocolate chips/chunks
  • 120–140 g (about 1 cup) soft caramels, chopped into small pieces
    • (or caramel baking bits, if available)

Optional Finishing

  • Flaky sea salt, for sprinkling on top
  • Extra chopped hazelnuts or chocolate chips for pressing on top before baking

How to Make Chocolate Hazelnut Caramel Cookies

1) Prep the pans and dry ingredients

Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain. Set aside.

Tip: Spoon and level the flour and cocoa so you don’t pack too much in and end up with dry cookies.

2) Cream the butter and sugars

In a large mixing bowl (or stand mixer with paddle), beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light, creamy, and slightly fluffy.

Scrape down the sides of the bowl as needed so everything mixes evenly.

3) Add egg, yolk, and vanilla

Add the egg, extra yolk, and vanilla extract to the butter-sugar mixture.

Beat on medium speed until smooth and well combined, about 30–45 seconds.

Tip: The extra yolk adds richness and chewiness to the cookies.

4) Add dry ingredients

With the mixer on low, gradually add the flour-cocoa mixture.

Mix just until no dry streaks remain; don’t overmix. The dough will be thick and chocolatey.

5) Fold in hazelnuts, chocolate, and caramel

Use a spatula to fold in chopped hazelnuts, chocolate chips/chunks, and caramel pieces.

If the caramel is very soft, lightly dust the pieces with a pinch of flour so they don’t clump together in the dough.

Cover the bowl and chill the dough in the fridge for 30–45 minutes (or up to 24 hours) to help the flavors develop and keep the cookies thick.

6) Scoop and bake

Preheat the oven to 180°C (350°F) if you chilled the dough.

Scoop the dough into balls, about 1½–2 tbsp each, and place them on the prepared baking sheets, leaving space between cookies (they will spread).

If you like, press a few extra chocolate chips or hazelnut pieces on the tops for a bakery look.

Bake for 9–12 minutes, depending on size. The edges should look set, but the centers will still look slightly soft and puffy.

Tip: Don’t overbake—cookies will firm up as they cool, and slightly underbaked centers stay chewy.

7) Finish and cool

As soon as the cookies come out of the oven, sprinkle lightly with flaky sea salt, if using.

Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely (or enjoy warm and gooey).

Serving Suggestions

  • Serve warm with a glass of cold milk, hot chocolate, or coffee.
  • Stack a few cookies and wrap in cellophane with a ribbon for homemade gifts.
  • Add to a holiday cookie box or dessert platter.
  • Sandwich a scoop of vanilla or hazelnut ice cream between two cookies for an ice cream sandwich.

Cook’s Tips

  • Chill the dough: Chilling prevents excessive spreading and gives thicker, chewier cookies.
  • Line the pans: Parchment or silicone mats help prevent caramel from sticking and burning.
  • Keep caramel small: Chop caramels into small pieces so they melt into gooey pockets instead of giant puddles.
  • Rotate pans: If baking two sheets at once, rotate halfway through for even baking.
  • Fix runaway caramel: If some caramel melts out, use a spatula to gently nudge it back toward the cookie while still hot.

Variations & Add-Ins

  • Extra nutty: Add more chopped hazelnuts or swap in a mix of hazelnuts and almonds.
  • Nutella swirl: Drizzle or dollop a bit of hazelnut spread on top of the dough balls and gently swirl with a toothpick before baking.
  • Dark chocolate lovers: Use 70% dark chocolate chunks for a more intense chocolate flavor.
  • Stuffed cookies: Wrap dough around a whole soft caramel piece for a molten center.
  • Mini cookies: Make smaller 1 tbsp-sized cookies and reduce bake time by 1–2 minutes.

Storage & FAQ

  • Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days.
  • Freezing baked cookies: Freeze in a single layer, then transfer to a bag or container for up to 2 months. Thaw at room temperature.
  • Freezing cookie dough: Scoop dough into balls, freeze on a tray, then bag for up to 2–3 months. Bake from frozen, adding 1–2 extra minutes.
  • Caramel hardening? Some caramel edges firm up as cookies cool; warming briefly in the microwave softens them again.
  • Can I skip hazelnuts? Yes—swap for another nut or increase chocolate/caramel if nut-free is needed (check caramel labels if allergies are a concern).

Chocolate Hazelnut Caramel Cookies bring together fudgy chocolate, toasted hazelnut crunch, and gooey caramel in a thick, chewy cookie that feels totally indulgent and bakery-worthy—perfect for sharing, gifting, or keeping all to yourself.

Chocolate Hazelnut Caramel Cookies – Rich, Chewy & Irresistibly Gooey

Chocolate Hazelnut Caramel Cookies – Rich, Chewy & Irresistibly Gooey
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Servings: 22-26
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Thick, chewy Chocolate Hazelnut Caramel Cookies with a rich cocoa base, toasted hazelnuts, melty chocolate chunks, and gooey pockets of caramel. Perfect for holidays, gifting, or whenever you’re craving a bakery-style cookie at home.

Chocolate Hazelnut Caramel Cookies – Rich, Chewy & Irresistibly Gooey
🖨 Print Recipe📌 Pin it

Ingredients

  • Dry Ingredients:
  • 180 g (1½ cups) all-purpose flour
  • 40 g (1/3 cup) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • Wet Ingredients:
  • 170 g (3/4 cup) unsalted butter, softened
  • 150 g (3/4 cup) packed light brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • Mix-Ins:
  • 60 g (about 1/2 cup) finely chopped toasted hazelnuts
  • 170 g (1 cup) semi-sweet or dark chocolate chips/chunks
  • 120–140 g (about 1 cup) soft caramels, chopped
  • Optional Topping:
  • Flaky sea salt
  • Extra chopped hazelnuts or chocolate chips

Instructions

  1. 1. Prepare pans and dry mix
  2. 2. Line 2 baking sheets with parchment paper or silicone mats.
  3. 3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  4. 4. Cream butter and sugars
  5. 5. In a large bowl, beat softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until light and creamy.
  6. 6. Add egg, yolk, and vanilla
  7. 7. Add the egg, extra yolk, and vanilla. Beat until smooth and well combined, scraping down the sides as needed.
  8. 8. Add dry ingredients
  9. 9. With the mixer on low, gradually add the flour-cocoa mixture.
  10. 10. Mix just until no dry streaks remain. Do not overmix.
  11. 11. Fold in hazelnuts, chocolate, and caramel
  12. 12. Using a spatula, fold in chopped hazelnuts, chocolate chips/chunks, and caramel pieces.
  13. 13. Cover the dough and chill in the refrigerator for 30–45 minutes.
  14. 14. Preheat oven and scoop dough
  15. 15. Preheat oven to 180°C (350°F).
  16. 16. Scoop dough into 1½–2 tbsp balls and place on prepared baking sheets, spacing them a few centimeters/inches apart.
  17. 17. Press a few extra chocolate chips or hazelnuts on top if desired.
  18. 18. Bake the cookies
  19. 19. Bake for 9–12 minutes, until edges are set and centers are slightly soft and puffy.
  20. 20. Remove from the oven and immediately sprinkle with flaky sea salt, if using.
  21. 21. Cool and serve
  22. 22. Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely—or enjoy warm for maximum gooey caramel.

Notes

If caramel leaks from the sides, gently push it back toward the cookie with a spatula while still warm.
For extra-thick cookies, chill shaped dough balls an additional 15–20 minutes before baking.
Toast hazelnuts lightly in a dry pan or oven until fragrant, then cool before chopping for the best flavor.
For smaller cookies, use about 1 tbsp of dough and reduce bake time by 1–2 minutes.

Nutrition

Calories: ~200–220
Protein: ~3 g
Total Fat: ~11–13 g
Carbohydrates: ~24–26 g
Fiber: ~1–2 g