Go Back
–+ servings
Jessica

Chocolate Hazelnut Crunch Cookies: Irresistible Delight!

Delicious and crunchy cookies made with chocolate hazelnut spread and chopped hazelnuts, perfect for any sweet tooth.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate hazelnut spread
  • 1 cup chopped hazelnuts
  • 1/2 cup chocolate chips

Method
 

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Add the chocolate hazelnut spread to the butter mixture and mix until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chopped hazelnuts and chocolate chips.
  8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 20mgSodium: 100mgFiber: 1gSugar: 10g

Notes

  • For a richer flavor, try using dark chocolate chips instead of regular chocolate chips.
  • You can substitute the hazelnuts with walnuts or pecans for a different crunch.
  • For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Tried this recipe?

Let us know how it was!