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
Scale
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.