Chopped toasted hazelnuts and smooth and creamy chocolate hazelnut spread give these Hazelnut Crinkle Cookies a rich chocolatey nutty flavor, perfect for the holidays or any day.
Ingredients:
- 3 Cups all purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1 Jar ( 13 ounces ) chocolate hazelnut spread
- 1/4 Cup unsalted butter, room temperature
- 1 1/4 Cups granulated sugar
- 2 Eggs
- 1 1/2 Teaspoons pure vanilla extract
- 1/3 Cup milk
- 1/2 Cup chopped toasted hazelnuts
- 2 Cups finely chopped hazelnuts
- Sifted powdered sugar
Instructions:
- In a medium size mixing bowl stir together the all purpose flour baking powder and salt and set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment add the chocolate hazelnut spread and the room temperature butter. Mix on medium high speed until combined. And the granulated sugar and continue mixing, scraping down the sides of the bowl as needed. Beat in eggs and pure vanilla extract and continue mixing until combined. Alternately add the flour mixture and milk and beat on medium speed until just combined. Add the 1/2 cup toasted chopped hazelnuts and and once again mix to incorporate.
- Split dough in half and wrap each half in plastic wrap. Place in the refrigerator for three hours or until easy to handle.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Place 2 cups of finely chopped hazelnuts on a dish. Remove dough from the plastic wrap and form into 1” balls. Roll the balls of dough in the finely chopped hazelnuts, gently pressing the nuts into the dough. Place powdered sugar in a shallow dish and roll the balls of dough in the powdered sugar. Place balls 2” apart on the prepared baking dish and place in the preheated oven and bake for 10 minutes or until the surface of the cookie is cracked and edges are set.
- Remove from oven and transfer to a wire rack to cool.
- Enjoy.
