Now that the kids are back in school, I have more time during the day to bake. I like to bake, but I have to be in the mood to do it. I like to turn on a podcast, listen to a book on Audible or blast really questionable music on the speaker in my kitchen. It is incredibly relaxing and I get indulge my inner domestic goddess at the same time. I also pretend that I am June Cleaver and my kids will walk in the door from the bus to a plate of still warm cookies and my house smells will like freshly baked treats and that they will appreciate the time I took to do so. That is rarely the case, but every now and again, I do like to surprise them with a homemade cookie. And usually, they are really grateful for it.
I am late to the stuffed cookie party. It’s probably a good thing, they are pretty. delicious. I used a peanut butter cookie recipe that I like and substituted the peanut butter with Jif Salted Caramel Hazelnut Spread. Then I looked around and realized that I had a fresh bag of dark chocolate sea salt caramels leftover from a s’mores party and got the brilliant idea (if I do say so myself) to stuff a caramel inside the already divine dough. It was a match made in heaven. Have you tried the Jif Hazelnut Spreads? Be warned, it tastes good on pretty much anything. My personal favorite way to eat it? Off of a spoon.
All 18 of these babies were gone by morning.
This first time I made these, I did not chill the dough. That is why my cookies look a little flat. I don’t mind them like this, but if you would prefer a firmer cookie, make sure to chill before you bake them off.
1/2 cup butter, room temperature
1 cup Jif Salted Caramel Hazelnut Spread
3/4 cup sugar
1/2 cup brown sugar
1 Tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
18 dark chocolate sea salt caramels
sea salt (optional)
Whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream together butter, hazelnut spread, and both sugars until light and fluffy, about 4 minutes.
Add the egg, milk, and vanilla. Stop and scrape the sides of the bowl.
Slowly add flour mixture.
Mix until combined, and chill for one hour. Using a scoop, portion the dough and press a caramel into the center.
Seal the caramel completely with the cookie dough. Place on a parchment lined baking sheet. Sprinkle with sea salt.
Bake in a preheated 350 degree oven for 10 to 12 minutes. Let cool on baking sheet for 10 minutes, transfer to a rack to cool completely.
This post is brought to you by Jif Salted Caramel Hazelnut Spread. Partnering with brands allows me to continue to bring you new content and recipes. All thoughts and opinions are 100% my own.
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