12 Days of Cookies: Chocolate Caramel Nutella Stuffed Cookies by Eden Passante

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Yes, you read the title right! These Nutella stuffed cookies take holiday cookies to the next level! It’s a chocolate cookie filled with Nutella and caramel, then dipped in caramel chips and decorated with holiday sprinkles! We wanted to create an over-the-top holiday cookie that all caramel and chocolate lovers would go crazy over, and these cookies do not disappoint.


The ingredients we used in these cookies are so good! We used Guittard unsweetened cocoa powder, Nutella chocolate hazelnut spread, Nielsen-Massey Vanilla, which is sourced in Madagascar, Gaucho Ranch Dulce de Leche caramel sauce and Atlantic Sea Salt to create the best quality cookie possible.

The most unique part about these Nutella stuffed cookies is the filling. The caramel and Nutella combination are baked throughout the cookie and you can taste the perfect combo in every bite. They are messy to make, but it’s a good kind of mess and worth it when you bite into one of these warm chocolate cookies. You’ll be so happy you took the extra step to fill them with the delicious caramel and Nutella blend!


Chocolate Caramel Nutella Stuffed Cookies

To make the recipe, you use a simple chocolate cookie recipe base. Just beat the butter and sugar together until light and fluffy and add in the vanilla extract and eggs.

In another bowl, add in the flour and sift the cocoa powder over the top. Add in the salt and the baking soda.


Combine the dry ingredients with the butter mixture and mix slowly until combined.


Chill the dough so it’s easier to roll the cookie, after it’s been stuffed. Once the dough has chilled a few hours, prepare the caramel and Nutella jars. Using a cookie scooper, scoop a small ball of dough and make a small hole in the center. Add in a teaspoon of caramel and a teaspoon of Nutella to the center. Add another cookie dough scoop on top and roll together. It doesn’t have to be perfect and it’s okay if the caramel and Nutella comes out on the sides. They bake so well together!


Bake the cookies in a 350 degree oven for 7-10 minutes. Let the cookies cool.

While the cookies are cooling, melt the caramel chips in a bowl in the microwave for about 2 minutes. Remove and stir until smooth. Once the cookies are cooled, dip one side into the caramel chips.


Add sprinkles from the Holiday Treat Toppers Box Set to the cookies and enjoy this over-the-top holiday treat!


Shop the Post: Guittard Cocoa Powder | Gaucho Ranch Dulce de Leche | Holiday Treat Toppers Box | Nielsen Massey Vanilla Extract | Embroidered Evergreen Tree Napkins | Snowy Pine and Pine Cone Garland | Coupe Salad Plate | Retro Bottlebrush Tree | Parchment Paper | Ghirardelli Baking Chips | Nutella

Yield:16 Servings
Prep Time:20 Minutes
Cook Time:12 Minutes


  • Marsha

    The recipe directions still start with creaming together the butter and eggs until light and fluffy, then goes on to say add eggs one at a time. I’m guessing that the butter should be creamed, then the eggs added one at a time.

    • Eden

      You are right! We will fix, but yes it’s a standard cookie recipe where you cream butter and sugar and eggs together! You can add them one at a time, but it won’t make a difference either way. Just cream them all together 🙂

  • Glenda

    Has anyone tried these where they have turned out right? I’m interested to see how people think they taste.

  • Jeff

    I like that it’s important to use vanilla from Madagascar and Atlantic sea salt with Guacho dulce de leche sauce to make the ‘best quality cookie’…but the recipe can’t get the wet:dry ratio right. Hipster garbage.

    • Eden

      The wet and dry ratio is a standard cookie recipe. Eggs, butter and vanilla with flour and sugar is very standard. The other ingredients are from World Market and make the cookie even better! You should try them!

  • Paula

    This recipe is terrible. ‘Beat butter and eggs until creamy.. then add in the eggs.’???

    No mention of the sugar or vanilla extract….Proportions are wrong, instructions are wrong. Wasted a lot of ingredients.

    Save yourself the trouble and make something else.

    • World Market Editorial

      Paula, we are very sorry about the incorrect proportions and missing instructions. We have made the proper adjustments to Eden’s recipe based on feedback like yours. Please accept our apologies.

  • Katie Elliott

    Bummer. What a bust trying to make these cookies. The recipe was wrong and they didn’t come out at all!

    • World Market Editorial

      We are very sorry the cookies didn’t work out, Katie. We have made the proper adjustments to Eden’s recipe based on feedback like yours. Please accept our apologies.

  • Melanie

    Hi! I’m about to start this recipe and wonder if the butter quantity is correct. Only 1/4c even though your picture shows more than that?

    • Cathy

      Definitely a typo, should be 1 1/4 cup butter

      • World Market Editorial

        Thank you for catching that, Emily. We have confirmed with the recipe creator and it is 1 1/4 cups of butter, not 1/4.

    • World Market Editorial

      You are correct, it is 1 1/4 cup. We have confirmed with the recipe creator and 1/4 was a typo. We are sorry about that.

  • Nicole

    Um….where is the instruction to add the sugar and vanilla in?

    • World Market Editorial

      Nicole, thank you for bringing this to our attention. We have updated Eden’s recipe to include those instructions. We are sorry for the inconvenience.

  • Lindsey

    Hate to say it but the recipe is wrong. I’ve just finished making to dough and it’s completely dry. What a waste. Please fix the ingredient ratio as previously asked for.

    • World Market Editorial

      We are so sorry, Lindsey. The butter quantity listed in the recipe card was not correct. We have fixed that information.

  • Amy

    Within your article you list Gaucho Ranch Dulce de Leche. There is even a link for it as an item to purchase. However, I don’t see it mentioned as an ingredient in the detailed description. Is it supposed to be added? If so, when and how much?

  • Aisha

    Do you have the proper wet to dry ingredient ratios? There seems to be more dry ingredients here than wet ones.

    • Eden

      Hi Aisha! This is a standard butter, egg and vanilla cookie dough and there are no other wet ingredients. The only extra dry ingredient is the cocoa powder to make them deliciously chocolatey! Hope that helps 🙂

  • Tahirah Crawford

    How much more dough do you scoop to roll it into a ball? How far apart do they need to be on the baking sheet? Do you put it in the baking sheet as a ball or does it need to be flatened out some?

    • Eden

      Hi! You can add 1/2 scoop cookie dough on the top after you fill it. It’s okay if the cameral and Nutella come out the sides a little. Yes, leave them as a ball when you bake. I bake 6 cookies on a sheet, so you can space them out.

  • Char

    Can these cookies be frozen

    • Eden

      Best to freeze the dough and have the cookies fresh out of the oven when they’re hot and gooey!

    • World Market Editorial

      Hi Char, if you plan on freezing these cookies, we recommend waiting to dip and decorate until you are ready to serve them.


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