Nutella & Salted Caramel Stuffed Cookies

Recipe: Nutella & Salted Caramel Stuffed Cookies

It might come as no surprise that Nutella is quite popular during our summer program. It’s so popular that on occasion, we have, in fact, had to ration the delicious chocolate and hazelnut spread. After all, sugar highs are usually followed by sugar lows. We think the obsession must stem from the likelihood that parents don’t keep it in their pantry back home. This, coupled with the fact that many of our students during the summer are coming from the United States where it’s less common, must add to its novelty. They say Nutella isn’t quite as bad for you as it might seem to have a bit of protein supplied by the hazelnuts but three jars per day seems a bit over the top. Let’s just say we’ve seen some fairly creative consumption methods through the years.

For all the effort we put into our meals at Cow House it really seems like dessert is the star. This makes perfect sense for our younger students but our residency artistsand gap year students seem equally obsessed. Maybe its just artists but it certainly seems like there are a lot more people out there interested in the bit of indulgence after the meal that the main event itself. Anyway, we’re happy to cater to our guest’s guilty pleasures. After all, most are only here for a few weeks so how much harm can it really do?

This particular recipe is all Caitriona. She has a knack for the sweet treats and this particular cookie is incredible. It’s got a lot going on. The cookie itself is a perfect consistency, not too crisp nor too cake-like in texture. The filling is as indulgent as it might seem, oozing out when you take the first bite. To top it off, the sea salt crystals are absolutely necessary to balance out the sweetness. This cookie really is substantial enough to work as a desert. It’s great with a scoop of vanilla ice cream but equally satisfying on its own. Good luck with this one and while you’re at it, make a double batch. They don’t last long!

Nutella & Salted Caramel Stuffed Cookies: Ingredients

  • 100g butter

  • 350g light brown sugar

  • 55g cocoa powder

  • 2 eggs

  • 1/4 tsp salt

  • 3/4 tsp baking powder

  • 260g plain flour

  • 100g milk/dark chocolate chips

  • 8 tbsp Nutella

  • caramel

  • a few pinches of sea salt


Preheat your oven to 180 C. Melt the butter then take the pan off the heat, let it cool slightly then stir in the brown sugar and eggs. In a separate bowl, add the cocoa powder, salt, baking powder and flour. Sieve these dry ingredients into the pan, add the chocolate chips and stir together until everything is well combined.

Take one heaped tablespoon of the dough and place it on a prepared baking tray. Using your finger, make an indentation into the dough. Place roughly ½ a teaspoon of Nutella in there along with a ½ teaspoon of caramel sauce. If you don’t have caramel sauce, you can use a caramel bar or follow this method. Take another tablespoon of dough and flatten it out. Place it on top of the caramel and Nutella filled dough ball, covering it entirely.

Sprinkle with sea salt and bake for 8 – 10 mins.

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