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!
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!
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!
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!
Tips for Success
- Measure accurately. Measure by weight if you can. Otherwise, spoon and scoop!
- 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.
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.
More Crinkle Cookie Recipes
Hazelnut Crinkle Cookies
If you love Nutella, don't miss these Hazelnut Crinkle Cookies!
Ingredients
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
Instructions
To make the cookies:
- 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.
To portion and coat the cookies:
- 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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10 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 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 🙂
I have used nutella in my chocolate/hazelnut cups. This recipe was one of Pattybakes which she shared with me.
Thanks, everybody, for the compliments!
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!
I have some nutella and hazelnuts so I’ll give it a go, thanks
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!