Chocolate Hazelnut Crinkle Cookies are impossible to resist. They’re made with the sweet addition of creamy hazelnut spread!
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When it comes to cookie baking over the holidays, we typically have a list that we stick to every year. What I’ve added to my list over the last few years are crinkle cookies.
Crinkle cookies were definitely not on our Christmas baking list growing up. I actually had never heard of them until a few years ago.
I decided to introduce them to my family this year but made them with a twist.
Nutella or chocolate hazelnut spread was a huge part of my husband’s childhood growing up in Italy. I knew that he would love the flavor of these cookies!
What is chocolate hazelnut spread?
Typically it’s referred to as Nutella, but there are so many other brands now that I left it generic in the recipe so you are free to buy any brand.
This spread is a sweet, creamy chocolate flavored spread that is made with roasted hazelnuts.
It’s the best! You should really try it!
If you ever get the chance to try it in Europe, do it! The flavor is a little different than the one you might get here in the U.S.A.
HOW TO MAKE CHOCOLATE HAZELNUT CRINKLE COOKIES:
This is the easy part. These come together almost like the consistency of a brownie.
So, it will be thick and sticky. Then the dough gets put in the refrigerator.
Once it chills, you roll the dough in balls and roll it in powdered sugar. A little messy, but well worth it.
Do I have to chill the dough?
I can’t stress this enough, but yes, you need to chill the dough. It really helps the dough becomes less sticky and helps you when it’s time to put it into the powdered sugar.
Other types of crinkle cookies?
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- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/3 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons chocolate hazelnut spread (such as Nutella)
- 1 cup powdered sugar
- Preheat oven to 375 °F. Line 2 baking sheets with parchment paper. Set aside.
- In mixing bowl whisk together sugar and eggs.
- Sift together flour, baking powder and cocoa powder. Add to egg mixture. Stir well.
- Add vanilla and chocolate hazelnut spread. Stir.
- Refrigerate dough for 30 minutes.
- Scoop out 1 tablespoon cookie dough and roll into powdered sugar.
- Place on baking sheet.
- Bake for 8-10 minutes.
- Allow to cool for 2 minutes then remove from sheet and continue to cool completely on a cooling rack.
- Serve and ENJOY!
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 50mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*