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Chocolate-Hazelnut Crinkle Cookies

Santa won't leave a crumb on the plate when you set out these rich and tender confections. The hazelnut flavor really shines through.—Mary Ann Dell, Phoenixville, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 7-1/2 dozen

Ingredients

  • 2/3 cup hazelnuts
  • 2 tablespoons sugar
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 6 ounces bittersweet chocolate, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup confectioners' sugar

Directions

  • In a food processor, process hazelnuts and sugar until ground; set aside.
  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, chocolate, milk and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the reserved hazelnut mixture. Refrigerate for 2 hours or until firm.
  • Shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets.
  • Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 each: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 37mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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