- 1/2 cup butter, softened
- 1/2 cup packed dark brown sugar
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- Pinch salt
- 1 cup vanilla or white chips
- 1 cup chopped hazelnuts or filberts, toasted
- In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool. Yield: about 2 dozen.
Originally published as Hazelnut Crunchers in Taste of Home October/November 1996, p67
Reviews for Hazelnut Crunchers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 10, 2013
"These cookies were very good. Nice crunch, but still soft enough."