Hazelnut Butter Cookies with Mini Chocolate Chips
Indulge in the rich, nutty flavor of these Hazelnut Butter Cookies with Mini Chocolate Chips, a perfect blend of creamy hazelnut butter and sweet chocolate in every bite. These cookies are soft, chewy, and packed with texture, thanks to optional chopped toasted hazelnuts and the irresistible crunch of mini chocolate chips. With just 15 minutes of prep time and a quick bake, they are an effortless treat for any occasion. The dough comes together beautifully with simple techniques like creaming butter and folding in mix-ins, ensuring that even beginner bakers can achieve decadent, bakery-style results. Serve these cookies warm with a glass of milk, or store them for a make-ahead snack that stays fresh for days. If you’re a fan of hazelnut and chocolate, this recipe is destined to become your go-to cookie favorite!
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Recipe Information
Ingredients
- 113 grams Unsalted butter, softened
- 120 grams Hazelnut butter
- 100 grams Granulated sugar
- 75 grams Brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Mini chocolate chips
- 50 grams Chopped toasted hazelnuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, hazelnut butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Add the large egg and vanilla extract to the mixture, then beat until well incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Fold in the mini chocolate chips and chopped toasted hazelnuts (if using) using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each cookie ball with the back of a spoon or your fingers to ensure even baking.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these delectable hazelnut butter cookies with mini chocolate chips, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 233.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 414 mg | 32% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
