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Salted Espresso Caramel Hazelnut Cookies

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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.
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, caramel, cookies, dessert, espresso, hazelnut
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 36 cookies
Calories 147
Author Laurie McNamara

Ingredients

  • 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

  • Preheat your oven to 350° and line 2 rimmed baking sheets with parchment or a baking mat.
  • 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.
  • 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.
  • Scrape down the sides of your mixer and add the vanilla. Add 1 egg at a time, mixing well after each one.
  • 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.
  • With your mixer on low-speed, add in the hazelnuts, espresso chips and caramel bits.
  • Using a 2-tablespoon scoop, measure out 12 cookies (roughly 2 to 3 inches apart) per pan and sprinkle with fleur de sel.
  • 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.
  • Let the cookies cool on the pan for a minute or so before transferring to a wire rack to cool.

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 97mg | Fiber: 1g | Sugar: 12g