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Caramel Hazelnut Coffee Cookie Recipe

Learn how to make these irresistible caramel hazelnut coffee cookies with this quick and easy recipe. The perfect combination of buttery caramel, crunchy hazelnuts, and rich coffee flavor creates a bakery-quality cookie you can make at home. Great for coffee lovers or as a special homemade gift!

Prep

25 mins

Cook

12 mins

Serve

24

Kcal

210

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">3/4 cup light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">2 tablespoons instant espresso powder (or instant coffee granules)</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1 cup hazelnuts, toasted and roughly chopped</li><li class="ingredients-single-item">1 cup soft caramel candies, chopped into small pieces (or caramel bits)</li><li class="ingredients-single-item">1/4 cup coffee liqueur (optional, or 1 tablespoon coffee extract)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This recipe makes about two dozen cookies, so you'll likely need to bake in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Toast hazelnuts by spreading them on a baking sheet and placing in the preheated oven for 8-10 minutes, until fragrant and skins begin to crack. Tip them onto a clean kitchen towel, fold the towel over and rub vigorously to remove most of the skins. Don't worry if some skin remains. Let cool completely, then roughly chop and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture becomes light and fluffy – don't rush this step, it's crucial for a good cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coffee liqueur (if using), scraping down the sides of the bowl as needed to ensure everything is well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – stop as soon as the flour disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gently fold in the chopped hazelnuts and caramel pieces using a rubber spatula. The dough will be quite thick and studded with delicious bits of goodness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Chill the dough for at least 30 minutes (or up to 24 hours) in the refrigerator. This resting time allows the flavors to meld and prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 1 1/2 tablespoons each. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. The caramel will be bubbling hot, so be careful! For even baking, rotate the sheets halfway through the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Remove from oven and let the cookies cool on the baking sheets for 5 minutes – they'll be too soft to move immediately. During this time, you can gently press any escaped caramel back towards the cookies using a butter knife.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Transfer cookies to a wire rack to cool completely. They'll firm up as they cool, leaving you with chewy centers and crisp edges. Store in an airtight container for up to 5 days, with parchment paper between layers to prevent sticking due to the caramel pieces.</li></ol>
Caramel Hazelnut Coffee Cookie Recipe

What ingredients are used in Caramel Hazelnut Coffee Cookie Recipe?

The key ingredients include unsalted butter, granulated and brown sugars, eggs, vanilla extract, all-purpose flour, instant espresso powder, baking soda, salt, toasted hazelnuts, soft caramel candies, and optional coffee liqueur or coffee extract.

How to bake Caramel Hazelnut Coffee Cookie Recipe at home?

Learn how to bake Caramel Hazelnut Coffee Cookies by creaming butter with sugars, adding eggs and vanilla, mixing in dry ingredients with espresso powder, folding in hazelnuts and caramel pieces, then chilling the dough. Scoop onto baking sheets and bake at 350°F for 10-12 minutes until golden at the edges with soft centres.

Why is chilling cookie dough important before baking?

Chilling cookie dough for at least 30 minutes allows flavours to develop and prevents excessive spreading during baking. With caramel-containing cookies, it's particularly important as it helps the caramel pieces stay intact rather than melting too quickly and creating a mess.

Can I substitute the hazelnuts with other nuts in coffee-flavoured cookies?

Yes, while hazelnuts perfectly complement the coffee flavour, you can substitute with walnuts, pecans or almonds. Each nut will provide a different flavour profile - walnuts offer earthiness, pecans add sweetness, and almonds contribute a milder crunch.

What's the best way to store cookies with caramel pieces?

Store caramel-studded cookies in an airtight container with parchment paper between layers to prevent sticking. They'll stay fresh for up to 5 days at room temperature. For longer storage, freeze the baked cookies for up to 3 months or the dough for future baking.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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