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Chocolate Hazelnut Crunch Cookies

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These Chocolate Hazelnut Crunch Cookies are rich, chewy treats packed with chocolate chips, toasted hazelnuts, and crispy rice cereal for an irresistible texture and flavor combination.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup toasted hazelnuts, chopped
  • 1 cup crispy rice cereal

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in chocolate chips, chopped hazelnuts, and crispy rice cereal.
  7. Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10–12 minutes or until edges are set. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • Toasting the hazelnuts enhances their flavor—bake at 350°F for 8–10 minutes, then rub off skins with a towel.
  • Store cookies in an airtight container for up to 5 days.
  • You can freeze cookie dough balls and bake straight from frozen—just add a couple of minutes to the bake time.

Nutrition

Find it online: https://ukfinda.com/chocolate-hazelnut-crunch-cookies/