These easy-to-make Nutella Crunch Cookies are crunchy on the outside and soft and chewy on the inside.
Ready in 45 minutes
I have to admit—I’m kinda running out of things to say about cookies.
This is cookie #11, and the only thoughts running through my head at this point are, “COOKIES GOOD. EAT.” Spoken, of course, in Cookie Monster’s voice.
What, Cookie Monster isn’t the voice inside your head? Just me?
It’s really unfortunate that I can’t drum up anything more eloquent to say about these Nutella cookies, because they deserve my absolute best write-up. They are absolutely delicious. They’re like if peanut butter cookie dough took one too many shots of Nutella, and then did a cliff dive into a pool of roasted hazelnuts. They’re crunchy and craggy on the outside, but soft and chewy inside, with an awesome crunch from a heavy-handed dose of hazelnuts.
I would call these cookies a “workhorse” cookie. They aren’t going to win any awards at your office cookie contest, and I highly doubt they’ll be the next smash sensation to take over your Pinterest feed, but they are darn delicious, easy to make, and chances are, you have almost all the ingredients to whip up a batch right now. They’re also pretty much impossible to mess up. And, dare I say it, they’re almost a little bit kinda healthy. I mean, they have peanut butter and hazelnuts in them. Healthy fats and all that.
I hope you’ll give these Nutella crunch cookies the benefit of the doubt, and not blame them for my totally cookied-out brain. I swear, they are worth your consideration.Print
These easy-to-make Nutella cookies are crunchy on the outside and soft and chewy on the inside.
- 1 cup Nutella
- 1 cup peanut butter
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1 cup chopped hazelnuts, toasted, plus more for garnish
- Preheat oven to 350°.
- In the bowl of a mixer fitter with the paddle attachment, cream together the Nutella, peanut butter and brown sugar, scraping sides as necessary.
- Add in the eggs and vanilla extract and beat to mix.
- Add in the baking soda, flour, and salt, a mix to combine. Remove dough from mixer, and fold in the hazelnuts by hand. Dough should be crumbly, but hold together when squeezed
- Form dough into 1-1/2 inch balls and place on an ungreased baking sheet. Flatten cookies with the back of a spatula, then press in additional hazelnuts on top of cookie.
- Bake in preheated oven for 8-10 minutes, or until the cookies begin to brown and crack. Let cool for 2-5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.