Why You’ll Love Chocolate Hazelnut Crunch Cookies Recipe

Perfect combination of textures: crisp edges, chewy centers, and crunchy mix‑ins
Deep, comforting flavor from cocoa and toasted hazelnuts
Uses common ingredients and simple techniques
Great for sharing or gifting — holds up well
Flexible: you can swap nuts or chocolate types to suit what you have

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Brown sugar (soft / light)
Granulated sugar
Egg
Vanilla extract
All‑purpose flour
Cocoa powder
Baking soda
Salt
Chopped roasted hazelnuts
Chocolate chips (milk or dark)
Crispy rice cereal

Directions

Preheat your oven to 175 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract; mix until smooth and well combined.
In a separate bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry mixture into the wet mixture, mixing gently until just combined and no streaks of flour remain.
Fold in the chopped hazelnuts, chocolate chips, and crispy rice cereal (gently, so the ingredients distribute evenly without overmixing).
Chill the dough in the refrigerator for at least 30 minutes (this helps control spreading and improves flavor).
Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, until the edges are set but the centers are still a little soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling (the cookies firm up as they cool).

Servings and timing

Yield: about 20–24 cookies
Prep time: ~15 minutes plus 30 minutes chilling
Bake time: 10–12 minutes
Total time: ~55–60 minutes

Variations

Use almonds, pecans, or walnuts in place of hazelnuts
Swap in dark chocolate chunks or white chocolate chips instead of milk chocolate
For a gluten‑free version, use a 1:1 gluten‑free flour blend and make sure your crispy rice cereal is gluten‑free
Add a pinch of sea salt on top of each cookie dough ball for a sweet‑salty contrast
Mix in a small portion of espresso powder to deepen the chocolate flavor

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies (in a sealed freezer bag) for up to 2 months. Thaw at room temperature before serving.
If cookies lose crispness, warm them in a 160 °C (325 °F) oven for a few minutes to revive their texture.

FAQs

What can I use instead of hazelnuts?

You can substitute with almonds, pecans, walnuts, or even cashews. Each will impart a different nutty note, but the crunch and texture will remain delightful.

Can I omit the cereal?

Yes, but you’ll lose some of the signature crunchy texture. If omitted, consider adding more nuts or even chopped crisped rice crackers.

Do I have to chill the dough?

It’s strongly recommended. Chilling helps prevent excessive spreading in the oven and allows flavors to meld. If you skip it, cookies may be flatter.

Can I make the cookies bigger or smaller?

Yes. Adjust the baking time accordingly — larger cookies need a bit longer, smaller ones less time. Keep an eye on the edges: when they’re set but the center is still soft, they’re ready.

Is there a way to make this recipe dairy‑free?

You can replace the butter with a plant‑based margarine or vegan butter alternative and use dairy‑free chocolate chips.

Can I double the recipe?

Absolutely. Just be mindful to mix in batches (if your bowl is small) and bake on multiple trays as needed.

Can I freeze the dough?

Yes. Form into balls and freeze (on a tray) until firm, then transfer to a freezer bag. Bake them straight from frozen; you may need to add 1–2 extra minutes to the bake time.

How do I keep the cookies crisp?

Store them in an airtight container with a piece of parchment, not plastic wrap that might trap moisture. Avoid storing in the refrigerator, as that can introduce humidity.

Why are my cookies too flat?

Possible causes: dough was too warm, not chilled; overmixing; too much butter or too little flour. Chill dough and measure ingredients accurately.

Can I add mix‑ins like dried fruit or toffee bits?

Yes, but be cautious about moisture. Dried fruits should be fairly dry. Toffee bits add crunch but can melt or bleed sugar — fold them in gently.

Conclusion

These Chocolate Hazelnut Crunch Cookies offer a wonderful marriage of rich chocolate, nutty flavor, and crunchy texture. They’re perfect for sharing, gifting, or simply enjoying with a cup of coffee. With a few swaps or tweaks, you can make the recipe your own. Happy baking!

Chocolate Hazelnut Crunch Cookies

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These Chocolate Hazelnut Crunch Cookies are rich, chewy, and loaded with chopped hazelnuts and crunchy chocolate pearls, creating the perfect blend of nutty and chocolaty textures in every bite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chopped hazelnuts, chocolate pearls, and chocolate chips.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden and the centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Toasting the hazelnuts enhances their flavor—toast in a dry skillet or in the oven until fragrant.
You can substitute chocolate pearls with crisped rice chocolate or regular chocolate chips for a different texture.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 9g
Sodium: 85mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg