This is an old recipe which was created as a way to use a new product, Jif Salted Caramel Hazelnut Flavored Spread. The product was with us for a while, then I suppose Jif discontinued it or put it on hold for a while because I haven't seen it in years. Maybe they'll bring it back, but until then you can make these cookies with any other brand of chocolate hazelnut type spread.
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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.
Recipe
Salted Caramel Hazelnut Chocolate Chip Cookies
Ingredients
- ¾ cup Crisco (144 grams)
- 1 ¼ cups firmly packed light brown sugar (245 grams)
- 2 tablespoons milk whole
- 1 tablespoon vanilla extract
- 1 large egg
- ½ cup chocolate hazelnut spread
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup dark chocolate chips
- 1 cup coarsely chopped hazelnuts or toasted walnuts
Instructions
- 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.
Sandy says
Great cookies. I used butter and no nuts. I will bake them again but may use less salt. Thanks for the recipe.
Katrina says
Mmmm, this is the kind of cookie I miss. It's easy to find alternatives, I just don't have time right now to make myself treats. 😉
Emily says
These look amaaazing! So do the black and whites.
Darlene says
Gosh, that flavor combination hits every craving possible. I know I would love these.
KAnn says
Those are really beautiful looking cookies, Anna!
Jen says
I've been craving salted caramel everything recently so I am excited to try this. Once I find some, the first thing I will make will be these cookies.