Salted Caramel Espresso Hazelnut Cookies are the cookies you didn’t know you wanted! Sweet, salty and nutty with some espresso chocolate chip flair! Even more delicious served with a glass of ice cold milk. Recipe yields 3 dozen which makes this great for sharing.

Salted Caramel Espresso Hazelnut Cookies

To say these cookies are extra is an understatement.

Like any over the top cookie recipe, it starts brown butter. Which makes these cookies soft and incredible while enhancing the flavors of the hazelnuts. Other than that, it’s pretty much a basic cookie dough recipe with phenomenal add-ins like; espresso chips, chopped hazelnuts and caramel bits. The whole cookie is made complete with a sprinkle of fleur de sel.

The salt will balance all the sweetness.

broken Salted Caramel Espresso Hazelnut Cookies

I personally love how much delicious texture these cookies have. They are great when still warm from the oven and even the next day. The perfect sweet and salty (and caramel and hazelnutty) treat!

Salted Caramel Espresso Hazelnut Cookies ingredients

To Make These Salted Caramel Espresso Hazelnut Cookies You Will Need:

  • unbleached all-purpose flour
  • baking soda
  • ground cinnamon
  • kosher salt
  • (unsalted) brown butter
  • unsalted butter
  • light brown sugar
  • granulated sugar
  • eggs
  • vanilla
  • chopped hazelnuts
  • espresso chips
  • caramel bits
  • fleur de sel

dry ingredients in a sieve

In a mesh sieve set over a bowl, sift together; 2-1/4 cups unbleached all-purpose flour, 1 teaspoon baking soda and 1 teaspoon ground cinnamon.

sifted

Once sifted, add in 1/2 teaspoon kosher salt.

brown butter and unsalted butter

Into the bowl of your stand mixer add 1 stick of butter that has been browned (and cooled) and 1 stick room temperature butter.

cookie batter

To that, add 1 cup light brown sugar and 1/2 cup granulated sugar. Blend to gather until light and airy. 

pouring in vanilla extract

Scrape the sides and bottom before adding in 2 teaspoons vanilla extract.

crack in eggs

Add eggs 1 at a time, mixing after each one.

add in sifted dry ingredients

Gradually add in the dry ingredients, mixing until incorporated.

cookie dough

Delicious.

hazelnuts in a bowl

Next, add in 3/4 cup chopped hazelnuts…

espresso chips

3/4 cup espresso chips…

(fyi these are espresso chocolate chips😍)

caramel bits in a bowl

And then lastly add in 3/4 cup caramel bits.

cookie batter in mixer

With the mixer on low, mix until combined.

bowl of cookie batter

yum!

measure out dough and sprinkle with sea salt

Use a 2 tablespoon scoop to measure out each cookie and place onto a rimmed baking sheet that is lined with parchment or a baking mat and sprinkle with fleur de sel.

freshly baked Salted Caramel Espresso Hazelnut Cookies

Bake in your preheated 350° oven for 10 to 11 minutes – or until the edges are lightly golden, rotating the pan halfway through. 

Salted Caramel Espresso Hazelnut Cookies by a glass of milk

For a pretty finish, press a few espresso chips, hazelnuts and caramel bits into the top while they are fresh from the oven.

Salted Caramel Espresso Hazelnut Cookies broken in half.

Serve with an ice cold glass of milk and prepare yourself to fall in love.

Enjoy! And if you give this Salted Espresso Caramel Hazelnut Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Salted Caramel Espresso Hazelnut Cookies dunked in a glass of milk

Salted Espresso Caramel Hazelnut Cookies
Yield: 3 doze or 36 cookies

Salted Espresso Caramel Hazelnut Cookies

Salted Caramel Espresso Hazelnut Cookies are the cookies you didn't know you wanted! Salty, sweet and nutty with some espresso chocolate chip flair! Even more delicious served with a glass of ice cold milk. Recipe yields 3 dozen which makes this great for sharing.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2-1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter that has been browned
  • 1 stick unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chopped hazelnuts
  • 3/4 cup espresso chocolate chips
  • 3/4 cup caramel bits
  • fleur de sel

Instructions

  1. Preheat your oven to 350° and line 2 rimmed baking sheets with parchment or a baking mat.
  2. Measure and add the flour, soda and cinnamon into a mesh sieve and sift them into a medium bowl. Add the salt and set a side.
  3. In the bowl of your stand mixer add the (cooled) browned butter with the stick of room temperature unsalted butter and both sugars. Mix until light and creamy.
  4. Scrape down the sides of your mixer and add the vanilla. Add 1 egg at a time, mixing well after each one.
  5. Gradually add in the sifted dry ingredients, mixing until just incorporated. Make sure to scraped the sides and bottom of the bowl as you go.
  6. With your mixer on low-speed, add in the hazelnuts, espresso chips and caramel bits.
  7. Using a 2-tablespoon scoop, measure out 12 cookies (roughly 2 to 3 inches apart) per pan and sprinkle with fleur de sel.
  8. Bake on the middle rack of your preheated oven for 10 to 11 mintues or until the edges are lightly golden brown. Repeat with remaining pans of cookie dough.
  9. Let the cookies cool on the pan for a minute or so before transferring to a wire rack to cool.

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Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 97mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 2g