Double Chocolate Nutella Filled Cookies

I stood at the counter in my kitchen this weekend and was suddenly struck by how ridiculous it looked. I am a self-proclaimed coffee addict, and probably need a support group, but I truly believe I need an intervention. I have three, that’s right, THREE coffee makers on my counter – a regular coffee maker, a Keurig and a Tassimo, each with their own array of accessories and supplies.

The regular machine moved in first, then a Keurig came in – a big, sleek machine so full of coffee potential. This one almost left me breathless. It’s exquisite little cups of flavor and quick path to a steaming cup of coffee…who could resist? These two lived together fairly harmoniously for quite some time. Each had their own purpose and provided an endless stream of caffeine. The most recent addition is Tassimo. My new go-to machine for perfectly layered, real cream lattes. So, I feel perfectly justified having all three machines. DH may beg to differ, but I’m comfortable with my decision. Don’t judge me. 😉

So, my next thought was to wonder what could possibly make this whole coffee thing better? Easy. Cookies. Chocolate cookies. No, DOUBLE chocolate cookies. No, no…double chocolate cookies filled with caramel. Wait. Double chocolate cookies filled with caramel AND Nutella.

Done. Go make some of your own, grab some coffee and enjoy. These are quite remarkable!

Double Chocolate Nutella-Filled Cookies

Print recipe

Serves	16
Prep time	40 minutes
Cook time	10 minutes
Total time	50 minutes
Allergy	Egg, Milk, Tree Nuts, Wheat
Meal type	Dessert, Snack
Misc	Freezable
Website	Izy at Top With Cinnamon

These are rather large cookies with a fabulous gooey center!

Ingredients

1/2 cup butter (melted)
1 1/2 cup light brown sugar
1/2 cup cocoa powder
2 eggs
1/4 teaspoon salt
3/4 teaspoons baking powder
2 cups all-purpose flour
1/2 cup chocolate chips ((milk or dark))
1/2 cup Nutella
16 chocolate caramel candies ((I used Rolos.))
Fleur de sel for sprinkling on top, if desired.

Note

I recently ran across this recipe and thought I might be in heaven. When I learned that it was created by a young lady named Izy who is a mere 17 years old - I was positively inspired! Please visit her lovely website - www.topwithcinnamon.com - and, if nothing else, enjoy the beautiful photos she takes.

Directions

Step 1	Gather ingredients and preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with a silicon liner (like Silpat) or with parchment paper.
Step 2	Stir the brown sugar and eggs into melted butter. Add the cocoa powder, salt and baking soda until well combined with few lumps.
Step 3	Stir in the flour just until you can no longer see any white in the chocolate. Fold in the chocolate chips.
Step 4	Spoon dough onto the prepared cookie sheet by the tablespoon. Using your finger or the back if a measuring spoon, create a small well in each ball of dough.
Step 5	Add about a half teaspoon of Nutella to the well and one Rolo in each cookie. Top with an additional tablespoon of dough that has been flattened into a disc.
Step 6	Seal the edges of the cookie dough and sprinkle with fleur de sel (if desired.)
Step 7	Bake for 8-10 minutes. Let cool for a couple of minutes and move to a cooling rack.
Step 8	Once completely cooled, store in an airtight container. These also freeze very nicely.