Delicious Hazelnut Butter Cookies You Must Try Today!
Hazelnut butter cookies are a treat everyone should try. They mix the nutty taste of hazelnuts with sweet chocolate chips. I made them for a family get-together once, and they vanished in minutes. Trust me, this recipe’s a keeper.
The Story Behind Hazelnut Butter Cookies
Hazelnuts have been used in baking for ages, especially in European desserts. This cookie is a fresh take on old-school recipes. Instead of regular butter, hazelnut butter adds depth. My version’s simple but full of flavor.
Why You’ll Love These Hazelnut Butter Cookies
These cookies are easy to make but feel fancy. The dough comes together fast, and the smell while baking is unreal. Each bite has crunch, chew, and melty chocolate. Plus, they work for any occasion.
Perfect Occasions for Hazelnut Butter Cookies
Serve these at holiday parties, bake sales, or family dinners. They’re great with coffee or tea. Kids love them thanks to the chocolate chips. Make them anytime you need a quick dessert win.
Ingredients List
- 1 cup hazelnut butter
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chocolate chips
Ingredient Substitutions
- Swap hazelnut butter for almond butter if you want a different nutty taste.
- Use coconut sugar instead of white sugar to cut sweetness.
- Replace chocolate chips with chopped dark chocolate for a richer flavor.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier. Set it aside while you prep the dough.
Step 2: Mix Wet Ingredients
In a bowl, mix hazelnut butter, sugar, and vanilla extract. Stir until smooth and creamy. It’ll look shiny and smell amazing. Take your time—this step sets the flavor.
Step 3: Add Dry Ingredients
Add flour, baking soda, and salt to the wet mix. Stir gently until combined. Pro tip: Scrape down the sides of the bowl with a spatula. This ensures even mixing.
Step 4: Fold in Chocolate Chips
Gently fold in the chocolate chips. Spread them evenly so every bite has some. If you’re a chocolate lover, toss in extra chips. Hard to mess this up.
Step 5: Bake Until Golden
Scoop tablespoon-sized dough balls onto the baking sheet. Bake for 10-12 minutes or until golden around the edges. Let them cool slightly before digging in—they’re worth the wait!
Chef’s Tip
Toast your hazelnut butter lightly before using it. This boosts its flavor and gives the cookies an extra layer of richness.
Time Breakdown
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
Nutritional Information
Each cookie has about:
- Calories: 120
- Protein: 2g
- Fat: 7g
- Carbs: 14g
Fun Fact About Hazelnut Butter Cookies
Hazelnuts are sometimes called filberts. They pair so well with chocolate that Nutella exists!
Necessary Tools
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Storage Instructions
Store cooled cookies in an airtight container at room temperature. They stay fresh for up to 5 days. For longer storage, freeze them in a zip-top bag. Thaw at room temp when ready to eat.
If freezing, layer cookies between wax paper to prevent sticking. Reheat briefly in the microwave for that fresh-baked feel.
Don’t refrigerate these cookies. They’ll dry out and lose their softness. Room temp is best.
Tips and Tricks
- Chill the dough for 15 minutes before scooping for firmer cookies.
- Press extra chocolate chips on top before baking for a nice look.
- Use a cookie scoop for even sizes and pro results.
Serving Suggestions
- Pair with cold milk or hot cocoa.
- Serve with fresh fruit for a balanced dessert plate.
Healthier Alternatives
Here are six ways to make these cookies healthier:
- Gluten-Free Flour: Use almond or oat flour instead of all-purpose.
- Less Sugar: Cut the sugar by one-third without losing much sweetness.
- Dairy-Free Chocolate: Use dairy-free chips for lactose-free options.
- No Added Salt: Skip the salt if you’re watching sodium.
- Egg Replacement: Use applesauce as a binder for egg-free cookies.
- Coconut Oil: Swap hazelnut butter with melted coconut oil.
Common Mistakes to Avoid
Mistake 1: Overmixing the Dough
Overmixing makes cookies tough instead of chewy. Mix only until ingredients come together. Stop when there are no dry spots left.
Mistake 2: Skipping Parchment Paper
Without parchment paper, cookies may stick to the pan. Always line your baking sheet. It also helps them brown evenly.
Mistake 3: Overbaking
Overbaked cookies lose their soft center. Pull them when edges turn golden, even if centers seem underdone. They firm up as they cool.
Frequently Asked Questions
Can I use peanut butter instead?
Yes, peanut butter works fine. The flavor won’t be as rich as hazelnut butter. Adjust sweetness if needed.
How do I know when cookies are done?
Look for golden edges and slightly soft centers. They finish cooking as they cool.
Can I freeze the dough?
Yes. Portion the dough into balls, freeze, then bake directly from frozen. Add 1-2 minutes to the baking time.
What if I don’t have vanilla extract?
Omit it or substitute almond extract for a twist. Either way, the cookies will still taste great.
Are these cookies gluten-free?
Not as written. Use gluten-free flour to make them safe for those avoiding gluten.
Can I double the recipe?
Yes, doubling works perfectly. Just make sure your mixing bowl is big enough.
Why are my cookies flat?
Flat cookies happen due to warm dough. Chill the dough for 15 minutes before baking to prevent spreading.
Do I need a mixer?
No, a sturdy spoon or spatula works fine. A mixer speeds things up but isn’t necessary.
Can I skip the chocolate chips?
Of course. Try chopped nuts or dried fruit for variety. Or leave them plain for pure hazelnut goodness.
Why toast the hazelnut butter?
Toasting intensifies the nutty flavor. It’s optional but highly recommended for the best taste.
Conclusion
Hazelnut butter cookies are a must-try treat. They’re simple, delicious, and crowd-pleasing. Whether you’re baking for yourself or sharing with loved ones, this recipe delivers. Enjoy every bite!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 1 cup hazelnut butter
- 1.5 cups all-purpose flour
- 0.75 cup sugar
- 0.5 tsp baking soda
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.5 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine hazelnut butter, sugar, and vanilla extract. Stir until smooth and creamy.
- Add the flour, baking soda, and salt to the wet mixture. Stir gently until well combined.
- Gently fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until golden brown around the edges.