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.
Hazelnut Crinkle Cookies
If you love Nutella, don't miss these Hazelnut Crinkle Cookies!
Ingredients
- 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
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the chocolate-hazelnut spread and the butter until thoroughly combined.
- Gradually add the sugar, mixing well.
- Add the eggs and vanilla, and beat until blended.
- Add the flour in three portions, alternating with two portions of the milk. Mix just until combined.
- Stir in the toasted hazelnuts.
- Using about a tablespoon of dough at a time, form the dough into 1-inch balls.*
- Roll each ball of dough in finely chopped hazelnuts. Then roll in the confectioners' sugar.
- Place the cookies on the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 8-10 minutes, or until the cookies are set.
- Place the pans on wire racks to allow the cookies to cool completely.
Notes
*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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13 Comments on “Hazelnut Crinkle Cookies”
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.
I’ve also baked with Nutella often – take a look at these buns.
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!
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.
I love the idea of a crunchy, chewy nutella! Those cookies look cute as well as tasty ๐
I have used nutella in my chocolate/hazelnut cups. This recipe was one of Pattybakes which she shared with me.
Oops!!forget to ask previously what type of shortening did you use. Please don’t say white vegetable shoertening because I can’t get it here, maybe butter would be okay?
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!
Sorry, cakebaker, but that’s exactly what it was. I’m sure butter would be fine. Shortening helps cookies hold their shape better, but otherwise their almost the same. Butter has more water content, and obviously more flavor!
Thanks, everybody, for the compliments!
I have some nutella and hazelnuts so I’ll give it a go, thanks
I’m glad you found some Nutella. 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.
Great cookies! I had heard of Nutella; but, I had never tasted it. Good stuff! I’m lucky to have a sister who bakes!
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