If chocolate and mocha flavored hazelnut spreads weren’t enough, Jif’s introduced a new flavor. It’s called “Salted Caramel Flavored Hazelnut Flavored Spread”. I obtained mine via a free sample, but I hope to see it in the grocery store soon so I can buy a jar — especially since it’s the key ingredient in my new favorite cookie.
The original recipe was developed using Jif’s regular or mocha flavor, but the salted caramel flavor works perfectly and the cookies are absolutely lovely with tons of crinkles and folds and an irresistible texture that is both crunchy and chewy. I made half the recipe as drop cookies and half the recipe as bars. The bars were good, but the cookies were better due to the great texture (shortening is key). I also used walnuts instead of hazelnuts and despite breaking the hazelnut theme, the cookies were still incredible. The spread is good by itself, too. It’s a tiny bit salty (but not overly so) and you really can taste the caramel.
Salted Caramel Hazelnut Chocolate Chip Cookies
- 3/4 stick Crisco® 3/4 cup or 144 grams
- 1 1/4 cups firmly packed light brown sugar 245 grams
- 2 tablespoons milk whole
- 1 tablespoon vanilla extract
- 1 large egg at room temperature
- 1/2 cup Jif® Salted Caramel Flavored Hazelnut Spread
- 1 3/4 cups all-purpose flour 8 oz or 224 grams
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup dark chocolate chips I probably used more
- 1 cup coarsely chopped hazelnuts or toasted walnuts I used walnuts
- Preheat the oven to 375 degrees F. and have ready two foil lined or ungreased baking sheets.
- Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored spread (I did this all with a spoon -- no mixer).
- Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
- Drop by rounded measuring tablespoonfuls 3 inches apart onto baking sheets.
- Bake for 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. I made my cookies a bit larger so they took at least 12 minutes and I did not get nearly 48.