The rich, creamy, nutty flavor of hazelnut spread inspired this cookie recipe. An alternative to peanut butter cookies, our Hazelnut Crunch Cookies are chocolatey good, and the sprinkle of sea salt on top balances the sweetness inside each bite.
Hazelnut Crunch Cookies
Gather Your Tools:
Cookie scoop, optional
Gather Your Ingredients:
1 cup salted butter, room temperature
1 cup hazelnut spread
¾ cup light brown sugar, packed
¾ cup granulated white sugar
1 teaspoon vanilla
2 large eggs, lightly beaten
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup chopped toasted hazelnuts, plus more for garnish if desired
Coarse sea salt for sprinkling
Get Ready to Bake:
- Preheat oven to 375 degrees.
- In large bowl, combine butter and hazelnut spread. Blend until creamy.
- Mix in brown sugar, white sugar, and vanilla until well combined.
- Add eggs one at a time and blend.
- In second bowl, combine flour, baking soda, and salt.
- Add flour mixture a little at a time to butter, mix, and repeat until all flour is added.
- When dough is smooth, fold in toasted hazelnuts.
- Drop by teaspoonful (or cookie scoop) onto baking sheet. Press each cookie lightly, if desired. Top with extra chopped hazelnuts and a sprinkle of sea salt, if desired.
- On middle oven rack, bake for 9-12 minutes, depending on cookie thickness and desired crispiness. Cookies will be crisp around the edges.
- Remove cookies to cooling rack and allow to cool before storing in airtight container.
Baker’s Bits: If you prefer uniformly shaped cookies, use a cookie scoop when placing the dough onto the baking sheet. Otherwise, a spoon will work fine. If you prefer a fudgy, smooth cookie on the inside, omit the chopped hazelnuts in the dough and top cookies with the chopped nuts only on the outside. Baking these a minute longer will yield a crispier cookie. Store cookies in airtight containers or freeze in zippered storage bags.