Preheat oven to 375 degrees. Prepare two cookie sheet pans with silpat or parchment paper.

Chop caramels and place in freezer while making your cookie dough.

In mixer add butter, brown sugar, and white sugar. Mix till creamy.

Add egg and mix till creamy. Add almond extract and continue to mix.

In separate bowl combine flour, baking soda and salt.

Add flour mixture to mixing bowl and continue to mix.

Stir in chocolate hazelnut spread and caramels

Using two tablespoons scoop out mixture and drop onto cookie sheets.

Bake for 9 to 11 minutes or until golden brown. Cool and ENJOY!