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
