Sea Salt & Caramel Nutella Cookies
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies hereSea Salt & Caramel Nutella Cookies are the kind of dessert that feels like a little luxury right at home. With the perfect balance of sweet and salty, these cookies combine rich chocolate, creamy Nutella, and a hint of caramel to create a treat that's hard to resist.
Soft on the inside with a gentle crunch on the edges, they're the kind of cookies that will make people ask for the recipe every time. I love making these for family gatherings or when I want something a little different from the usual chocolate chip.
These cookies are made with a shortcut ingredient: devil's food chocolate cake mix. That means less prep, but still a bakery-style taste. They're rich and moist thanks to the addition of cream cheese and butter, and the Nutella gives them a smooth, chocolate-hazelnut swirl that feels indulgent.
A sprinkle of sea salt on top helps enhance every flavor. They pair beautifully with a hot cup of coffee, a glass of cold Cola de Mono, or even served warm with Coquito.
What are Sea Salt & Caramel Nutella Cookies?
Sea Salt & Caramel Nutella Cookies are a modern twist on classic chocolate cookies. These aren’t your everyday cookies—they combine layers of flavor and texture for something really special.
The base is a soft chocolate cookie that gets its richness from devil’s food cake mix and cream cheese. Caramel extract adds depth and a buttery sweetness, while Nutella brings its signature hazelnut chocolate flavor.
The idea of salted caramel desserts became popular in the 2000s and has only grown in popularity since. The balance of salt and sweet makes each bite more flavorful, not less.
When paired with Nutella, which originated in Italy and became globally popular in the late 20th century, the flavor combination creates something both nostalgic and exciting. These cookies are perfect for gifting, sharing at parties, or simply treating yourself after a long day.
Ingredients to Make These Sea Salt Caramel Cookies with Nutella
Each ingredient in this recipe brings something essential to the flavor and texture. Here’s what you’ll need:
Devil's food chocolate cake mix – Adds instant deep chocolate flavor and a soft, moist texture.
Butter – Softened butter helps make the dough rich and tender.
Cream cheese – Gives the cookies a creamy texture and a slight tang that balances the sweetness.
Vanilla extract – Enhances the overall flavor profile with a warm undertone.
Caramel extract – Adds that caramel essence without the need to make caramel from scratch.
Skim milk – Helps to loosen the dough just enough to make it pipeable.
Egg – Binds the ingredients together and adds richness.
Nutella – Swirled into the dough, it adds a smooth hazelnut and chocolate flavor that melts slightly as the cookies bake.
Confectioner’s sugar – Lightly dusted over the cookies at the end for a final touch of sweetness.
Sea salt – Sprinkled before baking, this balances the sweetness and enhances all the flavors.
How to Make This Easy Cookie Recipe
Making these cookies doesn’t require any fancy equipment. A stand mixer is helpful, but a hand mixer and mixing bowls work just as well. Follow these simple steps for delicious sea salt caramel cookies with Nutella:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl or stand mixer, add the softened butter, vanilla extract, caramel extract, egg, milk, and cream cheese. Mix on medium speed for about 1 minute until smooth and well combined.
- Slowly add in the devil’s food chocolate cake mix. Beat on low until fully incorporated. The dough will be thick.
- Gently fold in the Nutella. Don’t overmix—you want swirls of Nutella throughout the dough.
- Transfer the batter to a large piping bag fitted with an extra-large tip. If you don’t have a piping bag, you can scoop the dough with a spoon, but the piping helps make each cookie look uniform.
- Pipe the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Sprinkle the tops of the cookies lightly with sea salt.
- Bake for 10 to 12 minutes. The cookies will puff up and look slightly cracked when they’re done.
- Remove from the oven and let cool completely on the baking sheet.
- Once cooled, dust the tops with confectioner’s sugar.
- Store any leftovers in an airtight container for up to 4 days. They’re best within the first two days while the edges are still lightly crisp.
Tips for Making These Chewy Chocolate Desserts
- Use room temperature butter and cream cheese for easier mixing.
- Don’t overmix the Nutella—you want visible ribbons in the dough.
- For easier piping, chill the dough in the fridge for 15 minutes.
- Line the baking sheet to prevent sticking and make cleanup easier.
- Don’t skip the sea salt; it really balances the sweetness.
- Use a cookie scoop if you don’t have piping bags.
- Sprinkle the confectioner’s sugar after the cookies cool to avoid it melting.
Frequently Asked Questions
Can I use a different cake mix?
Yes, you can substitute the devil’s food cake mix with any chocolate cake mix, but devil’s food has a richer flavor and darker color, which makes it ideal for these cookies. Avoid using mixes with pudding added, as they can alter the texture.
What if I don’t have caramel extract?
Caramel extract adds a specific flavor, but if you don’t have it, you can use a bit more vanilla or even a splash of maple extract. The cookies will still be delicious, though the caramel note will be more subtle.
Can I freeze these cookies?
Yes, you can freeze both the cookie dough and the baked cookies. For dough, pipe or scoop onto a tray, freeze until solid, then store in a zip-top bag for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time. Baked cookies can be frozen in a sealed container for up to 1 month.
Have you tried Sea Salt & Caramel Nutella Cookies? Then make sure to rate and review this recipe. I’d love to hear how it turned out for you, especially if you made any fun changes. Happy baking!
Sea Salt & Caramel Nutella Cookies
If you’re craving something sweet, salty, and full of rich chocolate flavor, these Sea Salt & Caramel Nutella Cookies are the perfect treat. They’re made with devil’s food cake mix, Nutella, and a touch of caramel extract, creating soft cookies with just the right balance of sweetness and depth. Even if this is your first time baking cookies from scratch, the simple ingredients and easy steps make this recipe approachable and fun. With each bite, you’ll get creamy chocolate, hints of caramel, and that little sparkle of sea salt on top.
Ingredients
- 1/2 box of devil’s food chocolate cake mix
- 1/2 cup softened butter
- 8 oz. softened cream cheese
- 1 tsp. pure vanilla extract
- 1 tsp. caramel extract
- 1/3 cup skim milk
- 1 egg
- 1/4 cup Nutella
- 1 cup confectioner’s sugar
- 1/2 tbsp. sea salt
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium mixing bowl or the bowl of a stand mixer, add butter, vanilla extract, caramel extract, egg, skim milk, and cream cheese. Mix on medium speed for about 1 minute until the mixture is smooth and creamy.
- Gradually add the devil’s food chocolate cake mix to the bowl. Mix on low speed until everything is combined and a thick dough forms.
- Gently fold in the Nutella using a spatula. Stir just enough to swirl it into the dough—don’t overmix.
- Transfer the dough to a large piping bag fitted with an extra-large tip. If you don’t have a piping bag, you can use a spoon or cookie scoop to portion the dough.
- Pipe or scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Lightly sprinkle the tops of the cookies with sea salt.
- Bake in the preheated oven for 10 to 12 minutes. The cookies will look puffed and slightly cracked on top when they’re ready.
- Remove the baking sheet from the oven and let the cookies cool completely right on the pan.
- Once cooled, dust the tops of the cookies with confectioner’s sugar for a finishing touch.
- Store any leftover cookies in an airtight container to keep them soft and fresh.
Notes
- For best results, use room temperature butter and cream cheese so they mix smoothly with the other ingredients.
- When folding in the Nutella, avoid overmixing. A few swirls create a pretty marbled look and rich flavor in every bite.
- If the dough feels too soft to pipe, chill it in the refrigerator for 10–15 minutes to make it easier to handle.
- Using parchment paper or a silicone baking mat helps prevent sticking and makes cleanup easier.
- Keep an eye on the cookies at the 10-minute mark. They should look puffed and slightly cracked but still soft in the center.
- Let the cookies cool completely before dusting with confectioner’s sugar to prevent it from melting into the surface.
- These cookies taste best within the first two days but can be stored in an airtight container for up to 4 days.
- For extra flavor, try adding chopped hazelnuts or a drizzle of melted chocolate on top after baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 442mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 2g
This calculations might not be accurate.
