Sunday, June 1, 2014

Melty! Salted Caramel Hazelnut Chocolate Chunk Cookies

Salted Caramel Hazelnut Chocolate Chip Cookies

Oh my gosh I couldn’t stop eating these cookies! I gave a few to my mom and I was going to give the rest away too, but then… I opened the container they were in to have just one … and then I was like I’ll just have one more … and then there were just too few to give to anyone. Whoops. (wink) … So I kept the rest all for myself.

Salted Caramel Hazelnut Spread

The dough is kissed with a little salted caramel hazelnut spread. Oh yes!

Chocolate Wafers

But these jumbo chocolate wafers are what make them so irresistible. I love baking cookies with them. It means melty chocolate in every warm little … or big bite.


Mix up the dough, scoop it onto baking sheets and then… sprinkle the tops with a little sea salt to finish them off.


And then bake…

Melty Chocolate Chip Cookie



and bite!

That’s it. I’m done! I just passed out. I think I’ll just need another melty cookie to revive me.

Melty Salted Caramel Hazelnut Chocolate Chunk Cookies

Servings: Makes two dozen cookies


  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 1/2 cup Salted Caramel Hazelnut Spread
  • 2 eggs
  • 1 teaspoon vanilla
  • 16 oz. semisweet chocolate baking wafers
  • Sea salt for sprinkling


  1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  2. In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
  3. In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
  4. Add eggs and vanilla and mix until combined.
  5. Add flour and mix on low until incorporated.
  6. Stir in chocolate wafers. Chill dough for 30 minutes.
  7. Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
  8. Bake for 10 minutes. Let cool and enjoy while melty.
  9. Note: The wafers are made by E. Guittard and the salted caramel hazelnut spread is made by Jif.
Source: © 2014

Update: I accidentally left out the step where you add the flour to the recipe. It’s in there now (#5). : )

Kristen said...

Salted Caramel hazelnut spread! You have just rocked my world! (But I wish I had seen this before going to the grocery store today)

June 1, 2014 10:52 PM
Monica @ Mocha and Moccasins said...

sea salt, caramel and chocolate.. that sounds heavenly! i love hoes you used the large chocolate wafers – more smooth chocolate to love!

June 1, 2014 11:26 PM
Mannie said...

Love, love love baking with chocolate wafers. After using them, can never go back to chocolate chips!

June 1, 2014 11:47 PM
Ashley Larissa said...

Omg…. These will be the main attraction at my party, The Great Cookie Swap!

June 2, 2014 12:12 AM
Samina | The Cupcake Confession said...

If I were to make these cookies as food gifts, I seriously doubt that they would even make it out of the kitchen! These look so incredibly delicious, I think I need 134657 of these!

June 2, 2014 12:32 AM
Tashiana said...

I want em’ NOWW!! They are like crumbly chocolate pockets of goo. All hazlenutty and buttery. To bake or not to bake today…? That is the question. Fab, fab recipe :)

June 2, 2014 01:09 AM
mindy1 said...

OMG chocolate, salt and hazelnut ?!?! :D OMNOMNOMNOM

June 2, 2014 05:27 AM
Lauren said...

*Heads to the store to get Salted Caramel Hazelnut spread.*

June 2, 2014 06:09 AM
Izzy said...

These look gorgeous… hazelnut, caramel, chocolate wafers, yum! I think I would leave out the salt thought, as I’m not a big fan of sweet & salty.

June 2, 2014 06:32 AM
Mia said...

These look divine.

June 2, 2014 07:27 AM
Tracy | Pale Yellow said...

One – these cookies look fantastic! Love the melty chocolate chips. Two – where does one find caramel chocolate hazelnut spread? What’s the brand? Thank you!

June 2, 2014 08:31 AM
Maribel said...

OOOMMMGGG! Me want it!… Yummy, yummy. Looks sooo delicious. Gracias por esta receta! I made this for my boy!

June 2, 2014 09:38 AM
Angela J said...

I have the same question as Tracy (post 10) I’ve never heard of caramel hazelnut spread… What’s the brand that you used?

June 2, 2014 10:02 AM
Marta said...

The #8 note in the recipe says the spread is from Jif. :)

June 2, 2014 10:08 AM
Jocelyn (Grandbaby Cakes) said...

These cookies stopped me in my tracks and rocked my world!!!

June 2, 2014 10:10 AM
Bakerella said...

Thanks Marta –

And Tracy and Angela – Yes it’s a Jif product you can get at the grocery store. I listed it in the recipe notes.

Also a couple of places you can get the chocolate wafers are at Williams-Sonoma and the Fresh Market.

I’ll add that I don’t think the flavor from the hazelnut spread isn’t that strong when baked, but it does make the cookie a little extra special. You can also use nutella.

June 2, 2014 10:22 AM
Bakerella said...

Also – that being said … don’t skip the sea salt. It’s like sprinkling magic on them.

June 2, 2014 10:23 AM
bridget {bake at 350} said...


June 2, 2014 10:45 AM
cocinaros said...

Vaya pecado de galletas! Si empiezo con una swguro que no puedo parar!

June 2, 2014 11:07 AM
Tara Thiele said...

booooo I haven’t seen salted caramel hazelnut spread here in Ontario yet :( but I’m going to keep my eyes peeled because I NEEEEEEEEED to make these cookies! <3 nom nom nom!

June 2, 2014 11:25 AM
Lee Ann said...

My birthday tradition is to make mine own cake (old-fashioned pound cake) in the same cake pan in which my grandmother baked my birthday cake. That said, when my birthday rolls around this Saturday, I may have to throw tradition out the window; these look AB-FAB!

June 2, 2014 01:17 PM
Rida Taj said...

OMG they look soooo delicious. Definitely going to try these. I think the salt will make these even more delicious. and how can you go wrong with more chocolate? Love ur blog :*

June 2, 2014 01:48 PM
Anilu said...

One tiny question: is it possible to replace de salted caramel spread with nutella? I can’t get the spread you used here in Perú :(


June 2, 2014 02:22 PM
Christina said...

Omgeee this looks so gooooddd!!

June 2, 2014 03:00 PM
Lisa said...

Great post. Love salted caramel
L x

June 2, 2014 04:25 PM
Katrina @ Warm Vanilla Sugar said...

Caramel hazelnut spread?!!? I’m in love!

June 2, 2014 05:39 PM
Alyssa {Cake, Crust, and Sugar Dust} said...

Not even kidding…my mouth watered looking at your photos! All that melty goodness?? Gimme some!! Now if only a batch of these would appear without me having to get out of bed…

June 2, 2014 09:11 PM
Tanja Sørensen said...

Hello great baker:-)

Yummi, Looks delicius, love caramel, nuts and chokolate:-)

Have you seen theese lovely cupcakes:
link to

Enjoy the day.
Tanja, Denmark

June 3, 2014 03:36 AM
Webbyrå said...

This looks delicious!!! I’ll definitely make this recipe some time next week. :D

June 3, 2014 05:35 AM
Bakerella Fan said...

Bakerella this cookies look divine!!!! I am in South Africa we have nutella but I have never seen the salty caramel huzlenut spread or the chocolate wafers. I really love huzlenuts what could I use to replace it?

June 3, 2014 07:34 AM
Ekaterina said...

I just cooked this cookies and tried.
Very tasty! thank you! :)

June 4, 2014 08:43 AM
Robyn Stone | Add a Pinch said...

I’m sad to say I would’ve hoarded these babies myself too! Love!!!

June 4, 2014 10:39 AM
connie said...

Wow. There goes the 37 lbs I have lost. . . . lol

June 4, 2014 11:43 AM
Kelly said...

Oh my, these look divine! I LOVE sea salt with chocolate :)

June 4, 2014 01:49 PM
sara said...

YUM. These look amazing…I am in love!

June 4, 2014 10:23 PM
Sinead said...

Love this combination! I need to find those jumbo chocolate wafers!

June 5, 2014 05:22 AM
Skippy said...

Salty caramel hazelnuttiness aside, I’ve been having so much trouble getting my regular chocolate chip cookies nice and thin and flat like these. I notice that most of this recipe is the same as the standard Tollhouse, except the oven is 350, not 375. Is that the secret…?

June 5, 2014 04:35 PM
Lilac said...

What amount of dough do you use?

June 5, 2014 08:47 PM
christy said...

These look delicious and to die for omgsh I want them !! 

June 6, 2014 03:15 AM
Kaaren said...

Made these and they were a HIT! And that salted caramel hazelnut spread is awesome with pretzels.

June 6, 2014 09:54 PM
Carrie said...

I had a hard time tracking down the Jif- in Houston,
Walmart is the only spot that has it. But, I’m glad that I did both for these cookies, but also as another commenter said, for dipping pretzels- amazing! Also, I think the secret to thin flat cookies is to whip the butter and sugar to death. Aerate it, essentially, so the dough spreads out when baked.

June 7, 2014 08:49 PM
Alice // Hip Foodie Mom said...

oh my goodness!!! I love these cookies!!

June 8, 2014 11:33 AM
Lee Ann said...

Oh, wow! I did it … gave up my traditional birthday pound cake and made these instead! Totally love them! Going out tomorrow to buy the next box of G.uittard wafers to make another batch to give away this week. Thank you, Bakerella, these are great!

June 8, 2014 08:11 PM
danette said...

I made these today. very very tasty. had to use Nutella b/c my local store didn’t have the Jif. Color was darker but the taste is yummy.

June 8, 2014 11:54 PM
Lynna said...

Oh my god…I am drooling just looking and thinking about how AMAZING these cookies would taste like!

June 11, 2014 02:41 AM
Heather said...

I just made these. Absolutely amazing!!!

June 12, 2014 09:09 PM
Glyn said...

This cookies looks amazing and so irresistible!!! I will be trying this maybe tomorrow for Fathers day special :)
Thanks for the share!

June 14, 2014 12:41 AM
Shannon said...

Crud, forgot to say salted burnt caramel in a bowl, with a spoon. Nothing between me and the rich, smooth, complex flavor

June 15, 2014 08:09 PM
Yamila Santana said...

I love chocolate ice cream alone or vanilla with warm brownies and chocolate fugdge either in a bowl or a yummy waffle cone!

June 16, 2014 08:12 AM
Sherrye said...

I can’t wait to make these cookies.

June 16, 2014 10:30 AM
Jenny said...

Could not find the salted caramel hazelnut spread so I just used Nutella & chopped up some caramel squares (1/2 cup) & mixed everything together, following the recipe. The caramel made soft gooey spots all throughout the cookie. These were so moist & delicious. I am making more tonight!

June 16, 2014 02:05 PM
Megan P. said...

These looks SO GOOD! What size cookie scoop did you use?


June 17, 2014 11:57 AM
Jessica said...

These are amazing, by the way. I also think the salted caramel hazelnut spread would make an amazing topping for vanilla ice cream.

June 18, 2014 09:00 PM
Laura @ Laura's Culinary Adventures said...

I haven’t seen this salted caramel hazelnut spread. I’ll have to keep my eyes out!

June 19, 2014 05:04 PM
Melissa Power said...

These look delicious!! I cannot wait to make these and try them.

June 21, 2014 08:42 PM
Mayleen Seeberger said...

In the emailed recipe you forgot to list the step to add the dry ingredients! ????

June 22, 2014 06:30 PM
Rebecca C. said...

These are fantastic, I’ve made them twice already. Thanks for the recipe!

June 27, 2014 08:19 AM
cakes said...

SUper recipe.. i loved it..

July 9, 2014 01:03 PM
Diane said...

You can buy the Salted Caramel Hazelnut Spread on

July 12, 2014 10:39 PM
Candi said...

I made these this weekend. Best cookies ever!! I don’t think I can make plain chocolate chip cookies again after tasting these! Thanks for the recipe!!

September 8, 2014 08:23 AM
nicole said...

Do yourself a favor and DO NOT try the salted caramel hazelnut spread before you take what you need for the cookies! LOL! Dear Lord that stuff is good! Thanks for the recipe share!

January 31, 2015 07:24 PM
Joy said...

On a whim I used salt flakes, used all the other ingredients as written. I took them to work & my colleagues can’t stop talking about these cookies! I think one said he wanted to take them (yes, the cookies) out on a date. Lol The cookies were good but the flakes sealed the deal! Try it, you won’t regret it.

February 11, 2015 07:40 AM
plasterer bristol said...

Yum i love hazelnut, these sound delicious. Thanks for sharing.


February 17, 2015 04:08 AM
Mary M Beaumont said...

Two questions: 1. Guittard disks come in 10 oz. packages, so you add 1 pkg plus 6 more ounces? 2. What size scoop do you use since you only get 2 dozen cookies out of the whole batch?

So happy I discovered this recipe. Missed it when you posted it last year. The spread is so yummy!

March 1, 2015 05:13 PM
Kim said...

Can I use regular ch chips?

March 12, 2015 11:44 AM
Anna said...

First, just feedback regarding directions. Since this dough has to chill for 30 minutes, I think the first step being to preheat the oven is premature. Secondly, if anyone out there is wondering where to get wafers, Ghirardelli brand should be easily available at your local WalMart or Kroger. They come in 12 ounce bags, (or two pounds, I think at Sams Club). I bought two, but after pouring the first bag, (12 oz), in, it really looked like it would be plenty if you don’t want to spring for the other bag. Also, the bags say dark melting wafers and that almost scared me off, but I this is just their way to differentiate them from the white because it isn’t bitter and gross -IMO-like actual dark chocolate.

October 25, 2015 05:13 PM
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