Hazelnut Crinkle Cookies

Hazelnut Crinkle Cookies

I was recently inspired by Mary’s recipe at one of my favorite blogs, alpineberry, to search my local stores for Nutella. For those of you unfamiliar, Nutella is a chocolate-hazelnut spread. I didn’t expect to find it, but there it was – way up on a top shelf. Not able to wait to bake with it, I opened up the jar and ate it in its purest (and some might say, best) form – with a spoon. I can safely say that I was sold on its goodness within seconds. Since then, Quinn and I have enjoyed its splendor paired with chocolate graham crackers.

Today, I decided it was high time that I put my newest discovery into some cookies. A question for the Nutella folks: why are there no recipes on your site? I searched through several recipes, and decided on this one from Southern Living 1998 Annual Recipes.

I sometimes put the dough in the refrigerator for about 15 minutes to make it a bit easier to work with. If your kitchen is warm or you feel the dough isn’t quite sturdy enough to shape, then try chilling it briefly.

I think I might have just found a new favorite cookie. These are at least in my top ten. The Nutella flavor is definitely predominant. Somehow, though, they aren’t overly sweet. They are certainly not for those who don’t like nuts. Quinn says it’s like eating chewy, crunchy Nutella.

Yield: about 6 dozen cookies

Hazelnut Crinkle Cookies

If you love Nutella, don't miss these Hazelnut Crinkle Cookies!


  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60g) chopped hazelnuts, toasted
  • 13 ounces (368g) chocolate-hazelnut spread (such as Nutella)
  • 1/4 cup (56g) unsalted butter, softened
  • 1 & 1/3 cups (267g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (79ml) milk
  • 2 cups (240g) finely chopped hazelnuts
  • confectioners' sugar, sifted


  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the chocolate-hazelnut spread and the butter until thoroughly combined.
  4. Gradually add the sugar, mixing well.
  5. Add the eggs and vanilla, and beat until blended.
  6. Add the flour in three portions, alternating with two portions of the milk. Mix just until combined.
  7. Stir in the toasted hazelnuts.
  8. Using about a tablespoon of dough at a time, form the dough into 1-inch balls.*
  9. Roll each ball of dough in finely chopped hazelnuts. Then roll in the confectioners' sugar.
  10. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
  11. Bake, one pan at a time, 8-10 minutes, or until the cookies are set.
  12. Place the pans on wire racks to allow the cookies to cool completely.


*If your kitchen is warm or the dough doesn't shape well, try chilling the dough for 15-30 minutes.

Recipe slightly adapted from Southern Living.

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