This first paragraph, which contains the personal anecdote, is usually the longest part of the introduction. It’s often between 75 and 150 words. This is enough space to tell a short, impactful story without losing the reader’s attention.
Growing up, my kitchen was always bustling with the scent of baked goods. My mom had a knack for desserts that made everyone feel at home. One of my favorites was her chocolate hazelnut treats, layered with rich flavors and unexpected crunch. I’ve tried many variations over the years, but nothing quite hits the spot like these Chocolate Hazelnut Crunch Cookies. They remind me of cozy family gatherings, where laughter and the smell of fresh cookies filled the air. Every bite is a delightful mix of chocolatey goodness and the satisfying crunch from hazelnuts and crispy rice cereal.
The great thing about these cookies is how easy they are to whip up! With just a handful of simple ingredients and a quick bake, you’ll have a delightful treat ready to enjoy. Whether you’re sharing them with friends or keeping them for yourself, these cookies are sure to be a hit!
Why You’ll Love This Recipe
These Chocolate Hazelnut Crunch Cookies combine smooth chocolate hazelnut spread with the rich, nutty flavor of chopped hazelnuts. The addition of crispy rice cereal gives each cookie a delightful crunch, making them a perfect combination of textures. They’re simple to make, and the result is a batch of cookies that are gooey, crispy, and utterly irresistible.
How to make Chocolate Hazelnut Crunch Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate hazelnut spread
- 1 cup chopped hazelnuts
- 1/2 cup crispy rice cereal
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract, then mix in the chocolate hazelnut spread until well combined.
- Gradually blend in the dry ingredients, then fold in the chopped hazelnuts and crispy rice cereal.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips to make Chocolate Hazelnut Crunch Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough after adding the dry ingredients; fold gently to keep the cookies light.
- For extra flavor, toast the hazelnuts before chopping them.
- If you want a richer cookie, add a bit more chocolate hazelnut spread!
How to serve Chocolate Hazelnut Crunch Cookies
Serve these cookies warm, with a glass of cold milk or a cup of coffee. They’re also perfect for sharing at gatherings or as part of a dessert platter. You can even sandwich two cookies together with extra chocolate hazelnut spread for a delicious twist!
How to store Chocolate Hazelnut Crunch Cookies
Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe bag and they’ll last for up to three months!
Variation
Try adding mini chocolate chips or white chocolate chunks for an extra layer of sweetness. You can also substitute the hazelnuts with walnuts or almonds if you prefer a different nut flavor!
FAQs About Chocolate Hazelnut Crunch Cookies
-
Can I make these cookies gluten-free?
Yes! Use gluten-free flour instead of all-purpose flour, and make sure your chocolate hazelnut spread is gluten-free. -
Can I use a different nut instead of hazelnuts?
Absolutely! Feel free to substitute with walnuts, pecans, or even almonds, depending on your preference. -
How can I make these cookies chewy?
To get a chewier texture, slightly underbake the cookies. Keep an eye on them while they’re in the oven! -
Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch of cookies for parties or gatherings. Just ensure you use enough baking sheets!
Chocolate Hazelnut Crunch Cookies
Delicious cookies featuring chocolate hazelnut spread, crunchy hazelnuts, and crispy rice cereal for a delightful texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate hazelnut spread
- 1 cup chopped hazelnuts
- 1/2 cup crispy rice cereal
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract, then mix in the chocolate hazelnut spread until well combined.
- Gradually blend in the dry ingredients, then fold in the chopped hazelnuts and crispy rice cereal.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer cookie, add a bit more chocolate hazelnut spread. Make sure to store cookies in an airtight container.
