Crispy on the outside, chewy on the inside, and packed with layers of flavor, these Chocolate Hazelnut Crunch Cookies are everything I want in a cookie. The deep richness of cocoa blends perfectly with roasted hazelnuts and sweet chocolate chips, while crispy rice cereal adds a surprising and satisfying crunch. Whether I’m baking for a holiday tray, a cozy weekend snack, or a late-night indulgence, these cookies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter or regular butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons non-dairy milk or regular milk
1/2 cup chopped toasted hazelnuts
1/2 cup chocolate chips or chunks
1/2 cup crispy rice cereal
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt, then set it aside.
In a large mixing bowl, I cream the butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy.
I stir in the vanilla extract and milk until smooth.
I gradually add the dry ingredients into the wet, stirring until just combined.
Then I gently fold in the hazelnuts, chocolate chips, and crispy rice cereal.
Using a tablespoon, I scoop the dough onto the baking sheet, spacing them about 2 inches apart.
I bake them for 10–12 minutes, until the edges are set but the centers remain slightly soft.
After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories per serving: 190 kcal
Variations
I sometimes swap in chopped almonds or pecans if I’m out of hazelnuts.
For a richer flavor, I use dark chocolate chunks instead of semi-sweet chips.
If I want a gluten-free version, I use a 1:1 gluten-free flour blend.
To make them extra indulgent, I drizzle melted chocolate over the cooled cookies.
I’ve even added a touch of espresso powder to the dough for a mocha twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer them to a zip-top freezer bag. They reheat beautifully in the microwave for 10–15 seconds or in a 300°F oven for 3–4 minutes, just enough to bring back that fresh-baked warmth.
FAQs
How can I make these cookies fully vegan?
I make sure to use vegan butter, non-dairy milk, and dairy-free chocolate chips to keep the cookies 100% plant-based.
Can I freeze the dough ahead of time?
Yes, I freeze scoops of dough on a tray first, then transfer them to a freezer bag. When I’m ready to bake, I just add a minute or two to the baking time.
Do I have to toast the hazelnuts?
Toasting brings out the flavor, so I always toast them. But if I’m short on time, raw hazelnuts will still work.
What can I use instead of crispy rice cereal?
I’ve used crushed cornflakes or even chopped pretzels for a different kind of crunch, and both worked well.
Why are my cookies spreading too much?
If the dough is too warm or the butter too soft, I chill the dough for 15–30 minutes before baking to help them hold their shape.
Conclusion
These Chocolate Hazelnut Crunch Cookies are a delightful blend of textures and flavors that never disappoint. I love how easy they are to whip up and how crowd-pleasing they are, no matter the occasion. Whether I’m baking for a party or just treating myself, this recipe is one I come back to again and again.
Recipe:
Print
Chocolate Hazelnut Crunch Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Chocolate Hazelnut Crunch Cookies are crispy on the outside, chewy on the inside, and packed with cocoa, roasted hazelnuts, chocolate chips, and crispy rice cereal for a satisfying texture and rich flavor.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter or regular butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons non-dairy milk or regular milk
1/2 cup chopped toasted hazelnuts
1/2 cup chocolate chips or chunks
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 medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Stir in the vanilla extract and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the hazelnuts, chocolate chips, and crispy rice cereal.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use dark chocolate chunks for a richer flavor.
Substitute hazelnuts with almonds or pecans if needed.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Drizzle melted chocolate over cooled cookies for an extra indulgent treat.
Add a touch of espresso powder for a mocha twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
