If you adore cookies that strike the perfect balance between rich, nutty, and crunchy, then this Chocolate Hazelnut Crunch Cookies Recipe is your new best friend in the kitchen. Each bite delivers the creamy goodness of chocolate-hazelnut spread woven beautifully with crisped rice cereal and toasted hazelnuts. This combination creates a cookie that is satisfyingly crunchy on the outside and irresistibly chewy inside. Whether you’re making them for a cozy treat or sharing with friends, these cookies never fail to wow with their texture and flavor.
Ingredients You’ll Need
Getting started with this Chocolate Hazelnut Crunch Cookies Recipe is delightfully simple, thanks to a handful of everyday ingredients that pack a serious punch in flavor and texture. Every element serves an important role, from the creamy butter that ensures softness to the crunch from crisped rice cereal and hazelnuts that makes these cookies stand out.
- Unsalted butter, 1/2 cup: Softened for that perfect mix of creamy fat that adds richness without overpowering.
- Granulated sugar, 1/2 cup: Provides sweetness and helps with the cookie’s tenderness.
- Brown sugar, 1/2 cup, packed: Adds a deeper caramel flavor and moisture for chewiness.
- Chocolate-hazelnut spread, 1/2 cup: The star ingredient that brings smooth chocolate and nutty warmth in every bite.
- Egg, 1 large: Binds everything together for that perfect cookie structure.
- Vanilla extract, 1 teaspoon: Rounds out the flavor with a lovely aromatic note.
- All-purpose flour, 1 1/4 cups: Gives the cookie body and structure to hold all ingredients together.
- Baking soda, 1/2 teaspoon: Helps the cookies rise slightly for just the right texture.
- Salt, 1/4 teaspoon: Enhances the sweetness and balances out the flavors.
- Crisped rice cereal, 1 cup: Delivers the signature crunch that makes these cookies unforgettable.
- Chopped toasted hazelnuts, 1/2 cup: Roasted to bring out a deep, nutty flavor and crunch.
- Semisweet chocolate chips, 1/2 cup: Adds melty pockets of chocolate that elevate every bite.
How to Make Chocolate Hazelnut Crunch Cookies Recipe
Step 1: Prep and Cream
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to keep your cookies from sticking and make cleanup a breeze. In a large bowl, use a mixer to cream the softened butter together with granulated and brown sugars until the mixture is light and fluffy. This step is crucial because it incorporates air that helps give the cookies a tender yet slightly airy texture, setting the foundation for a delicious bite.
Step 2: Add the Chocolate-Hazelnut and Wet Ingredients
Next, mix in the luscious chocolate-hazelnut spread, blending it evenly into the creamed butter and sugar. Then add the egg and vanilla extract, beating everything together until smooth and fully combined. This creamy base will infuse every nook of your cookies with that irresistible chocolate-hazelnut flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt. This ensures even distribution of the baking soda and salt to give your cookies that perfect rise and flavor balance. Gradually add this dry mix to the wet ingredients, stirring gently until everything is just combined—overmixing can toughen your cookies, so keep it light.
Step 4: Fold in Crunchy Elements
Now, the fun part: fold in the crisped rice cereal, chopped toasted hazelnuts, and the semisweet chocolate chips. This is where the texture magic happens, creating a delightful contrast between creamy chocolate, crunchy rice, and nutty bits in every bite. Be careful to fold gently to keep those crunchy pieces intact.
Step 5: Bake to Perfection
Using a tablespoon or cookie scoop, drop dough balls roughly 2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes until the edges are just set and golden, but the centers remain slightly soft. This timing gives you cookies that hold their shape with a perfect chewy middle. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack. Cooling on the sheet lets them firm up gently without becoming hard.
How to Serve Chocolate Hazelnut Crunch Cookies Recipe
Garnishes
For a little extra wow factor, dust your cookies lightly with powdered sugar or drizzle with melted chocolate. A sprinkle of finely chopped hazelnuts on top right after baking adds a fresh crunch and an artisan finish. These garnishes make your cookies look like they’re straight from a boutique bakery, perfect for impressing friends or family.
Side Dishes
Chocolate Hazelnut Crunch Cookies Recipe pairs beautifully with a cold glass of milk, which perfectly cuts the richness and complements the nutty chocolate flavor. For a grown-up twist, serve alongside a cup of strong espresso or a creamy latte. You can also enjoy them with fresh fruit like berries that add a refreshing burst of acidity and color to your plate.
Creative Ways to Present
Try stacking these cookies on a decorative platter with alternating layers of parchment paper and sprigs of fresh mint for visual appeal. You can also sandwich them with a scoop of vanilla ice cream for an indulgent treat or crumble them over bowls of yogurt for a crunchy topping. These creative presentations turn simple cookies into a decadent dessert experience.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Hazelnut Crunch Cookies Recipe fresh and crunchy, store them in an airtight container at room temperature. They will last up to five days without losing their delightful texture or flavor. If you notice they begin to soften, a quick 5-minute bake in a warm oven will bring back some crunch.
Freezing
If you want to make these cookies ahead of time, the dough freezes wonderfully. Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to bake, simply place frozen dough balls on your sheet and add a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to three months—just thaw at room temperature before serving.
Reheating
To revive the freshly baked texture, warm cookies in a 300°F oven for about 5 minutes. This quick reheat melts the chocolate chips gently and crisps the edges, making your cookies taste like they just came out of the oven. Avoid microwaving as it can make them chewy or rubbery.
FAQs
Can I use another nut instead of hazelnuts?
Absolutely! Pecans, walnuts, or almonds can be great substitutes. Just toast them lightly to bring out their flavor and maintain the crunch that defines this recipe.
What makes the cookies crunchy?
The crisped rice cereal is the secret to that satisfying crunch in every bite. It adds a light, crispy texture that contrasts beautifully with the creamy chocolate-hazelnut spread.
Is it okay to use store-bought Nutella?
Yes, store-bought chocolate-hazelnut spreads like Nutella work perfectly here. Their smooth texture and balanced sweetness are exactly what this recipe calls for.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted and chill the dough for 30 minutes before baking. This helps the cookies hold their shape better during baking.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just keep an eye on the texture and add a bit more flour if the dough feels too sticky.
Final Thoughts
There is something truly comforting and joyful about baking your own batch of Chocolate Hazelnut Crunch Cookies Recipe. From the simple ingredients to the rewarding textures and flavors, this recipe feels like a warm hug in cookie form. Give it a try—you might just find your new favorite cookie to bake and share on all occasions!
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these delicious Chocolate Hazelnut Crunch Cookies, combining the rich flavors of chocolate-hazelnut spread, toasted hazelnuts, and crisped rice cereal for a perfectly crunchy, melt-in-your-mouth treat. Easy to prepare and baked to golden perfection, these cookies are a fantastic dessert or snack for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup chocolate-hazelnut spread (like Nutella)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup crisped rice cereal
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Chocolate-Hazelnut Spread and Eggs: Mix in the chocolate-hazelnut spread thoroughly, then add the egg and vanilla extract, beating until the mixture is well combined and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to prevent overworking the dough.
- Fold in Crunchy Add-ins: Gently fold in the crisped rice cereal, chopped toasted hazelnuts, and semisweet chocolate chips, ensuring even distribution without crushing the cereal.
- Scoop Dough onto Baking Sheets: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers remain slightly soft, indicating perfect doneness.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely for ideal texture.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- You can substitute milk or dark chocolate chips depending on your preference.
- Store the cooled cookies in an airtight container for up to 5 days to maintain freshness.
