Chocolate Hazelnut Crunch Cookies for Ultimate Indulgence

Indulge in these delightful Chocolate Hazelnut Crunch Cookies with chewy centers and crispy edges, perfect for any sweet craving.

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Prep Time 15

Cook Time 11

Cooling Time 5

Total Time 31

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup Unsalted Butter Ensure it's softened for easy creaming.
0.5 cup Granulated Sugar Provides sweetness and contributes to a crispy edge.
0.5 cup Brown Sugar Can substitute with coconut sugar for a healthier twist.
1 large Egg Essential for binding the ingredients together.
1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best results.
0.5 cup Chocolate Hazelnut Spread Lends an intense flavor.

For Structure and Texture

2 cups All-Purpose Flour Gluten-free flour blend works as an alternative.
1 teaspoon Baking Soda Helps leaven the cookies.
0.5 teaspoon Baking Powder Works alongside baking soda for extra lift.
0.25 teaspoon Salt Balances the sweetness.

For Crunch and Flavor

1 cup Toasted Hazelnuts Substitute with pecans or almonds if desired.
1 cup Crispy Rice Cereal Can be replaced with crushed pretzels or cornflakes.
0.5 cup Semisweet Chocolate Chips Feel free to use dark or milk chocolate.

Equipment

electric mixer
mixing bowl
baking sheet
Parchment paper
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Beat together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add large egg, vanilla extract, and chocolate hazelnut spread to the mixture and beat until smoothly combined, about 1 minute.
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt; gradually add to the wet ingredients.
Fold in toasted hazelnuts, crispy rice cereal, and semisweet chocolate chips.
Using a tablespoon, scoop dough onto prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes until edges are golden.
Allow cookies to firm up on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Sprinkle with flaky sea salt or drizzle with melted chocolate for a finishing touch.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Refrigerate the dough for about 20 minutes for thicker cookies. Avoid overmixing once the flour is added to keep the texture chewy.

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