Chocolate Hazelnut Cookies

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Yield: 22 to 48 cookies, depending on size

Recipe photo

A simple twist turns classic peanut butter cookies into elegant chocolate-hazelnut cookies — either soft and chewy, or crunchy, depending on how long you bake them.

Chocolate Hazelnut Cookies

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 22 to 48 cookies, depending on size
Published: 07/05/2013


Tips from our bakers

  • Hazelnut flavor takes these cookies over the top, taste-wise. If you don't have hazelnut flavor, the cookies will taste good, but not overly "hazelnutty." Substitute 1/4 teaspoon almond extract for the hazelnut, if you like; almond will give the cookies a vaguely nutty flavor, though it won't be hazelnut. A better substitute is 3/4 teaspoon vanilla-butternut flavor, if you have it.
  • The wide range of baking times covers both small and large cookies, plus three textures: soft; soft in the center, crisp on the edges; and crunchy all the way through. All times assume baking on a light-colored aluminum pan lined with parchment. Bake the teaspoon-scoop cookies for 7 minutes if you like them soft; 11 to 12 minutes if you like them crunchy. The larger, tablespoon scoop-size cookies will be soft when baked for 8 minutes; and crunchy when baked for 12 to 13 minutes.
  • Want to make these cookies with whole wheat flour? Go right ahead; we often substitute King Arthur Unbleached White Whole Wheat Flour 1:1 for the all-purpose flour, no additional changes needed.


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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, sugars, egg, vanilla, espresso powder, hazelnut flavor, cocoa powder, baking soda, salt, and chocolate-hazelnut spread until smooth.

3) Add the flour, beating gently until everything is well combined; the dough will be quite stiff and a bit crumbly. If it doesn't hold together well, drizzle in enough water or cold coffee (1 tablespoon or less) to bring it together. Watch out, though; if you add too much liquid, the cookies will flatten and spread out too much as they bake.

4) Drop the cookie dough by teaspoonfuls or tablepoonfuls onto the prepared baking sheets (a teaspoon or tablespoon cookie scoop works well here), leaving 2" between them. The larger balls of dough will be about 1 1/2" in diameter, and weigh a generous 1 ounce each (if you have a scale); the smaller ones will be about 1 1/4" in diameter, and about 1/2 ounce in weight.

5) Use a large dinner fork to flatten each cookie to about 3/8" thick, making a cross-hatch design.

6) Bake the cookies for 7 to 12 minutes, until they don't appear super-moist any longer, and seem set. Since they're dark colored, it's difficult to tell when they're done by whether or not they're browned; it's a good idea to bake one test cookie first, to figure out the timing. Smaller cookies baked for the shorter amount of time will be softer; larger cookies baked for the longest amount of time will be crunchy. See "tips," at left, for more details.

7) Remove the cookies from the oven, and cool right on the pan; or on a rack.

8) Yield: 22 to 24 large (2 3/4" to 3") cookies; or about 4 dozen smaller (2") cookies.


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  • star rating 02/17/2015
  • Cynthia from Salisbury, MD
  • These were ok, just not great. Used recipe as written except used a mocha coffee mix instead of espresso. For The hazelnut flavor I used the maximum measure stated because I like hazelnut. Tasted a bit artificial, like store bought cookies, in my opinion. I wouldn't make them again.Old recipe was much better - very disappointing!
    Sorry to hear this recipe didn't work out well for you. Please call the hotline or drop us an email if you'd like to talk it over. ~ MJ
  • star rating 02/20/2014
  • Barbara from Southington, CT
  • Made these with butter, hazelnut extract, and cocoa powder that was a mix of Dutched and natural. Didn't need to add any water. Baked them the longer time & got a nicely crunchy cookie. They are good (OK, pretty darn good), but don't have that quintessential Nutella taste. Next time, I think I'll try adding hazelnuts.
  • star rating 11/11/2013
  • Liz Williams from Port Hueneme Ca
  • I love hazelnut flavor and can't imagine not including it in the ingredients. The cookie tastes lovely and with a cup of fresh coffee it is heavenly. I gave it four stars because of the presentation; the edges looked a little rough. The dough is dry and I didn't any additional water, perhaps I should have and maybe the cookie would have looked prettier. I will definitely make them again.
  • star rating 10/12/2013
  • Nina from Marlton, NJ
  • The new favorite cookie in our house. Very easy to prepare and absolutely delicious.
  • star rating 10/04/2013
  • Jennie from Alabama
  • Wonderful tasting cookie- I made it with the almond extract as I didn't have any hazelnut- the only drawback- the dough it VERY dry even in the humid climate where I live. I added 1 tablespoon of water and it still didn't completely stick together but I was able to roll it into balls in my hands and the cookies came out beautifully so maybe that was what it was supposed to do?
  • star rating 09/13/2013
  • Wendy from Canada
  • I didn't love these cookies nor did I dislike them. As the recipe noted, omitting the hazelnut flavor is not recommended. In fact, I would not list that ingredient as optional. I added the espresso powder but omitted the hazelnut flavor as I did not have any on hand. I also did not use any other flavor accents except the vanilla that is called for. My recommendation would be to save these cookies for when you do have the hazelnut flavor to add as an ingredient. Without the hazelnut flavor, the cookies don't really have a recognizable taste, except for maybe coffee. The preparation was easy and quick. I did have to add a little water to the mix as the recipe suggested might be necessary. And the cooking times were accurate. I decided that I liked the larger tablespoon cookies at 10 minutes. But in the end I would not recommend this recipe as the taste was not overly yummy.
  • star rating 09/03/2013
  • param01 from KAF Community
  • Excellent recipe. And I thought I had all the good chocolate recipes I could use, then comes this one. My husband is hooked big time...and so am I.
  • star rating 09/02/2013
  • Megan from Elmhurst, IL
  • These cookies are good overall, but I wish the flavor was more intense. I ended up drizzling the top with extra nutella to bring out the hazelnut flavor. They are very easy to make though! Not sure I will make them again.
  • star rating 09/01/2013
  • Nancy from Warrenville, IL
  • This recipe arrived in my Inbox this morning, and my biggest concern was that there was not 3/4 cup Nutella in my already open jar...fortunately, there was, and we were eating them for desert at lunch! They are so wonderful and very easy to make! I did add the hazelnut flavoring, and I must say, they are what I would call an "adult cookie".....not too, chocolate, and hazelnuts all in one! I made the smaller cookies, and baked them for 7 minutes. It is necessary to leave the recommended space between cookies, because they do spread. Keep those "big kid" recipes coming, please!
  • star rating 09/01/2013
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