I can’t believe Thanksgiving is this week — where did this year go? If you’re getting ready for turkey day, I’m right there with you. I’m especially excited because I’ve been craving our family favorite cranberry salad and cranberry muffins with butter sauce. But before the big meal, I’ve been baking a different seasonal favorite: milk chocolate hazelnut cookies.
While we were in Italy I discovered a milk chocolate bar with hazelnuts that I loved so much I bought several to stash in my bag. Back at home, those bars kept calling my name, so I decided to chop some up and fold them into cookie dough. It was a brilliant decision — these cookies are buttery, crisp around the edges, slightly chewy in the middle, and studded with melty milk chocolate and tiny bits of toasted hazelnut.
Milk Chocolate Hazelnut Cookies
Author: 5boysbaker.com
Total Time: 22 minutes
Rating: No reviews
These cookies are all about texture and chocolatey richness. The hazelnuts are chopped small so they blend into the cookie without feeling too crunchy, and the milk chocolate melts into pockets of sweet, creamy goodness. If you’re not usually a fan of nuts in cookies, give these a try — the hazelnuts add a subtle nutty note that complements the chocolate rather than overpowering it.
Serve warm straight from the oven with a glass of milk, or let them cool and pack them for holiday cookie exchanges. They hold up well for gifting, and the flavor pairs beautifully with coffee or a nut-forward dessert wine. Below you’ll find the ingredients, clear instructions, and a few tips to make these cookies perfect every time.
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 (4.4 oz) milk chocolate hazelnut candy bars, chopped (I used Lindt)
- Sea salt, for sprinkling on cookies
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with a Silpat mat or parchment paper and set aside.
- In a large bowl, whisk together the flour, sea salt, baking powder, and baking soda. Set the dry mixture aside.
- In a separate bowl, use a mixer to cream the butter with the granulated sugar and light brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat for an additional 1–2 minutes until fully combined.
- Turn the mixer to low and slowly add the dry ingredients, mixing until just incorporated. Fold in the chopped milk chocolate hazelnut bars by hand so the chunks distribute evenly.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly sprinkle the tops with a pinch of sea salt.
- Bake for about 12 minutes, or until cookies are lightly browned around the edges but still soft in the center. Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tips, Variations, and Storage
Storage: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze the baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Make-ahead: You can prepare the dough and chill it in the refrigerator for up to 48 hours before baking. Chilled dough often helps cookies hold their shape and can deepen the flavor. If the dough is very firm, let it sit at room temperature for 10–15 minutes before scooping.
Variations: Swap the milk chocolate hazelnut bars for dark chocolate hazelnut bars for a richer, less sweet cookie. If you prefer larger chocolate chunks, chop the candy bars into bigger pieces. For added contrast, fold in about 1/4 cup of chopped toasted hazelnuts or a handful of chopped pecans.
Baking tips: Measure flour properly — spoon it into the cup and level with a knife rather than scooping directly from the bag. Watch the first batch closely since oven temperatures can vary; pull the cookies when the edges are set and just beginning to brown. A sprinkle of flaky sea salt immediately after baking enhances the chocolate and balances the sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies