If you’re a fan of nutty, chocolatey desserts with a delightful crispy twist, these Chocolate Hazelnut Crunch Cookies are calling your name. Imagine a soft, chewy center bursting with chocolate and toasted hazelnuts, paired perfectly with the unexpected pop of crispy rice cereal in every bite. This recipe combines soul-soothing nostalgia with an irresistible texture, creating a treat you’ll want to bake for every gathering, after-school snack, or late-night craving. Trust me, your cookie jar is about to get a serious upgrade!

Chocolate Hazelnut Crunch Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is chosen for a reason, and together they create cookies with real wow factor. From the rich flavor of chocolate hazelnut spread to the irresistible crunch of toasted hazelnuts and crispy rice cereal, these elements work in harmony to bring the best out of Chocolate Hazelnut Crunch Cookies.

Unsalted butter, softened: Gives your cookies rich flavor and a perfectly tender crumb—make sure it’s at room temperature for easy creaming.
Granulated sugar: Adds classic sweetness and helps create those crunchy edges.
Brown sugar, packed: Brings extra moisture and a chewy texture thanks to its molasses content.
Large egg: Binds everything together and contributes to the cookies’ rich consistency.
Vanilla extract: Enhances and rounds out all the chocolatey notes.
Chocolate hazelnut spread (like Nutella): The star of the show, providing deep chocolate flavor and a creamy nutty undertone.
All-purpose flour: The backbone of your dough—scoop and level to avoid dense cookies.
Baking soda: Gives your cookies just the right lift for tender centers.
Baking powder: Adds a touch of extra rise for balanced thickness.
Salt: Brings out every nuanced flavor and cuts the sweetness just enough.
Chopped hazelnuts, toasted: Their deeply nutty, roasted crunch makes every bite a treat.
Crispy rice cereal: The secret weapon for that addictive crunch—don’t skip it!
Semisweet chocolate chips: Pockets of melty chocolate bring decadence and satisfaction.

How to Make Chocolate Hazelnut Crunch Cookies

Step 1: Prep Your Equipment

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures even baking and makes clean-up a breeze, plus your Chocolate Hazelnut Crunch Cookies won’t stick at all.

Step 2: Cream the Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula. You’re looking for a light, fluffy texture—this means your cookies will bake up tender with those classic chewy centers.

Step 3: Add the Wet Ingredients

Beat in the egg, vanilla extract, and chocolate hazelnut spread until the mixture is gorgeously smooth. This infuses every bite with that unmistakable nutty chocolate richness that makes these cookies totally crave-worthy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mix to your wet mixture, stirring until just combined. Don’t overmix—stopping once the flour disappears keeps your cookies soft.

Step 5: Fold in the Crunchy Bits

Now comes the fun part! Gently fold in the toasted hazelnuts, crispy rice cereal, and semisweet chocolate chips. This trio is what sets Chocolate Hazelnut Crunch Cookies apart—they’ll deliver layers of texture in every bite.

Step 6: Scoop and Bake

Drop tablespoon-sized scoops of dough onto your baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 9–11 minutes, just until the edges look set but the centers still look a little soft. That underbaked center is the secret to keeping them chewy!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then gently transfer them to a wire rack. This short rest allows them to firm up just enough, while still keeping the centers perfectly soft and irresistible.

How to Serve Chocolate Hazelnut Crunch Cookies

Garnishes

For a bakery-style finish, sprinkle the warm cookies with a pinch of flaky sea salt or a dusting of cocoa powder just after they come out of the oven. If you’re feeling extra fancy, drizzle a touch of melted chocolate or a few extra chopped hazelnuts on top for a show-stopping look.

Side Dishes

Of course, a tall glass of cold milk is a classic for a reason—it balances the decadent flavor perfectly. If you want something more grown-up, pair your Chocolate Hazelnut Crunch Cookies with an espresso or hot chocolate. They also make an unforgettable ice cream sandwich with vanilla or hazelnut gelato tucked between two cookies.

Creative Ways to Present

Turn your cookies into the star of a dessert platter by stacking them with chocolate-dipped strawberries and fresh fruit. For parties, wrap them in cellophane bags tied with ribbon for the ultimate homemade gift. Or, crumble them over your favorite yogurt or morning oats for a delicious twist you never saw coming!

Make Ahead and Storage

Storing Leftovers

Store extra cookies in an airtight container at room temperature and enjoy maximum freshness for up to 5 days. They’ll remain delightfully chewy in the center and crunchy at the edges—just the way they’re meant to be. If you want them perfectly crisp, pop a slice of bread in the container to keep the texture just right from the first to the last cookie.

Freezing

Both the dough and the baked Chocolate Hazelnut Crunch Cookies freeze beautifully. To freeze the dough, scoop it into balls, freeze them on a tray, then transfer to a freezer bag for up to 3 months—bake from frozen, adding a minute or two to the time. For baked cookies, cool completely, then freeze in a single layer in a sealed container for grab-and-go snacks anytime.

Reheating

If you crave that slightly warm, gooey chocolate experience, reheat leftover cookies in a microwave for 8–10 seconds or in a 300°F oven for 3–5 minutes. They’ll come out tasting just as exquisite as fresh-baked—if not better!

FAQs

Can I substitute other nuts for the hazelnuts?

Absolutely! While hazelnuts are classic here, pecans, walnuts, or almonds work beautifully in these cookies. Just remember to toast them for max flavor and crunch.

What if I don’t have crispy rice cereal?

You can swap for cornflakes, crushed pretzels, or even chopped wafer cookies if you like. Each option gives a unique crunch, though crispy rice does deliver the most satisfying texture in Chocolate Hazelnut Crunch Cookies.

Can I make these cookies gluten-free?

Yes, you can use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. The cookies still turn out chewy and delicious, with just the same addictive crunch!

Can I double the recipe?

Definitely! This dough doubles without any issue and is perfect for sharing with a crowd or freezing extras for future cravings. Simply split the dough between baking sheets and rotate them in your oven for even baking.

Why are my cookies spreading too much in the oven?

This can happen if your butter is too soft or if you didn’t measure the flour correctly. Try refrigerating the dough for 20 minutes before baking. The result? Perfect, thick Chocolate Hazelnut Crunch Cookies every time!

Final Thoughts

There’s nothing quite like biting into a freshly baked batch of Chocolate Hazelnut Crunch Cookies—that tender center, those toasted hazelnuts, and the unexpected snap of rice cereal. I hope you’ll give these a try and make them a new staple in your kitchen. Don’t forget to share a few with friends (if you can bear to part with them) and make some sweet memories along the way!