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Hazelnut Crinkle Cookies

Hazelnut Crinkle Cookies are a nutty twist on classic chocolate crinkle cookies. Made with rich chocolate-hazelnut spread and crunchy hazelnuts, these beautiful cookies are sure to be a favorite!

Hazelnut Crinkle Cookies stacked on a light blue plate

Fun fact: These Hazelnut Crinkle Cookies are the first thing I ever baked with Nutella. I wasn’t sure what to expect with my first foray into that chocolate-hazelnut deliciousness, but I assure you it was love at first bite!

Chocolate Crinkle Cookies are a staple recipe in many baker’s recipe box. This recipe adds a nutty twist with the addition of hazelnuts and your favorite chocolate-hazelnut spread. All of that chocolate and hazelnut flavor really comes through in these cookies. If you’re a Nutella fan, these aren’t to be missed!

overhead view of Hazelnut Crinkle Cookies on a blue plate and a light beige surface

This recipe makes a big batch of cookies, so they’re perfect for sharing. Why not make some goodie bags to deliver to your neighbors and friends? You’ll get some new raving fans, I’m sure!

Years ago, I deemed these cookies as one of my all-time favorites. And that still holds today! For those of us who really adore all things chocolate and hazelnut, these cookies are easy to designate as a favorite.

ingredients for Hazelnut Crinkle Cookies

What You’ll Need

Don’t let the long-ish list of ingredients deter you from baking a batch of these wonderfully delicious cookies. They come together more quickly than you’d think. You’ll need a few extra minutes to shape and roll them, but it will 100% be worth it!

  • All-purpose flour – Measure by weight if you can. Otherwise, spoon and sweep!
  • Baking powder
  • Salt
  • Chopped hazelnuts – You’ll need hazelnuts for both the cookie dough and the coating. For a bolder flavor, toast the hazelnuts first.
  • Chocolate-hazelnut spread – The most common brand is Nutella, but there are many others. Look for this spread alongside other spreads like peanut butter.
  • Unsalted butter – Set out the butter about half an hour before baking to allow it to soften properly.
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Milk
  • Confectioners’ sugar
Hazelnut Crinkle Cookies on a light blue plate with more cookies around the plate

How to Make Hazelnut Crinkle Cookies

Prepare for baking. Heat the oven to 375°F. Line baking sheets with parchment paper or silicone liners.

Combine the dry ingredients. Whisk together the flour, baking powder, and salt.

Combine the wet ingredients. Use a hand or stand mixer to beat the chocolate-hazelnut spread and the butter until thoroughly combined. Next, gradually add the sugar, and mix well. Finally, add the eggs and vanilla, mixing until combined.

Add the dry ingredients to the wet ingredients. Add the flour mixture in three portions, alternating with two portions of milk. Don’t over-mix; mix just until combined or a few streaks of flour remain.

Stir in the hazelnuts. Add the 1/2 cup of hazelnuts to the dough, and stir just until well-distributed.

overhead view of Hazelnut Crinkle Cookies dough in a mixing bowl

Portion the cookies. Form the dough into 1-inch balls, using a tablespoonful of dough at a time. If the dough isn’t shaping well, cover and refrigerate for 15 to 30 minutes until it’s more easily handled.

Coat the cookies. Place 2 cups of hazelnuts in a shallow bowl or plate. Place the confectioners’ sugar on another shallow bowl or plate. Roll each ball of dough in the hazelnuts and then in the sugar. Place the cookies on the prepared pans, leaving about 2 inches between the cookies.

Bake. One pan at a time, bake the cookies for 8 to 10 minutes, or until the cookies are set.

Cool the cookies. Place the pans of cookies on wire racks to cool.

overhead view of Hazelnut Crinkle Cookies on a wire rack

Tips for Success

  • Toast the hazelnuts. Toasting brings out the flavor of the nuts to make these cookies even better. Spread the nuts in a single layer in a lined, shallow pan. Bake at 350°F for 10-15 minutes, stirring occasionally.
  • Portion the dough consistently. I have the most success using a cookie scoop to portion the dough before rolling each portion into a ball. Sizing the cookies consistently not only looks nice, but it also helps ensure that the cookies bake evenly.
  • Refrigerate the dough if necessary. If your kitchen is warm or you feel the dough isn’t quite sturdy enough to shape, then try chilling it briefly to make it easier to handle.
  • Organize assembly. Place the hazelnuts and the confectioners’ sugar in shallow dishes next to your mixed dough and baking pans. That will allow you to work more efficiently to get the cookies shaped and in the oven.
overhead view of Hazelnut Crinkle Cookies on a light blue plate

How to Store Hazelnut Crinkle Cookies

Place the cooled cookies in an airtight container and store at room temperature. They’ll last about 4 or 5 days.

How to Freeze Hazelnut Crinkle Cookies

To freeze the baked cookies, place the cooled cookies between layers of waxed paper or parchment paper in an airtight, freezer-safe container. Thaw overnight in the refrigerator or for an hour or so at room temperature. They should keep up to 3 months. The coating may not hold up very well, but they’ll still be delicious!

To freeze the unbaked cookies, follow the recipe through the portioning step. Place the cookies in a single layer on a baking sheet, and place in the freezer until frozen. That will take about 2 hours, but don’t leave them for more than 6 hours to avoid freezer burn. Then place the frozen dough balls into a freezer-safe container or bag. When you’re ready to bake the cookies, thaw them at room temperature for about 30 minutes. Coat the cookies and bake as directed. Properly stored, the cookie dough should keep in the freezer up to 3 months.

Find more cookie recipes in the Recipe Index.

Hazelnut Crinkle Cookies

Yield about 6 dozen cookies
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

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

Hazelnut Crinkle Cookies stacked on a light blue plate


For the 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

For the coating:

  • 2 cups (240g) finely chopped hazelnuts
  • about 1 cup (110g) confectioners' sugar, sifted


To make the cookies:

  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.

To portion and coat the cookies:

  1. Using about a tablespoon of dough at a time, form the dough into 1-inch balls.*
  2. Roll each ball of dough in finely chopped hazelnuts. Then roll in the confectioners' sugar.
  3. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
  4. Bake, one pan at a time, 8-10 minutes, or until the cookies are set.
  5. 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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    12 Comments on “Hazelnut Crinkle Cookies”

  1. Mmmmm, Nutella. It’s so bad in such a good way. In Aus it’s advertised as a good breakfast option as apparently it’s low GI (when spread on bread) releasing energy over time (i.e. good for kids concentration). Sounds like a good enough reason to me!

    When I was backpacking in Europe, I would carry a large jar of Nutella with me and buy bread locally. Sometimes even without the bread, it became a handy quick snack/meal option when on the road.

  2. I’ve never even put a teaspoon of Nutella in my mouth, but after seeing a couple of others’ blogs about it I might have to try it!

  3. I love Nutella. I was so excited when they started carrying it most places in the states.
    These sound fantastic, can’t wait to try them out.

  4. I love the idea of a crunchy, chewy nutella! Those cookies look cute as well as tasty 🙂

  5. I have used nutella in my chocolate/hazelnut cups. This recipe was one of Pattybakes which she shared with me.

  6. Thanks, everybody, for the compliments!

  7. i used to have nutella all the time growing up, try it on crepes with a little ice cream and seasonal fruit. thanks for bringing back wonderful memories with your beautiful cookies!

  8. I have some nutella and hazelnuts so I’ll give it a go, thanks

  9. Those cookies looks great! I like the hazelnut coating.

    Even though I’ve been baking with Nutella, I finally tried spreading some on a slice of challah for breakfast with my coffee. Delicious but definitely more dessert than breakfast.

  10. Great cookies! I had heard of Nutella; but, I had never tasted it. Good stuff! I’m lucky to have a sister who bakes!

  11. As there is a lot of sugar in nutelle can we omitt or cut off more sugar without broke up the recipe?

    • Sugar is there not just for sweetness but also for structure and texture. Altering the amount will almost certainly change the outcome of the recipe. You may be able to make a small adjustment without a big impact, but I can’t say how much without trying it.

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