This post may contain affiliate links. Please read our disclosure policy.
This is a Christmassy copycat of the Crumbl Hazelnut Sea Salt cookies! A delicious brown sugary cookie filled with chocolate hazelnut spread and topped with sea salt flakes and coarse sprinkles.
Crumbl Hazelnut Sea Salt Cookie Recipe
Hazelnut sea salt cookies are a fun and elevated approach to Christmas cookies that everyone will want a bite of! A rich original base cookie stuffed with chocolate hazelnut spread and baked to soft and chewy perfection. Then, we finish it off with a drizzle of Nutella, flakey sea salt, and a smattering of festive sprinkles. It’s like the classic yet bougie girl cookie of the holiday treat plate.
Ingredients:
* You can find exact quantities and specific instructions in the recipe card at the bottom of this post.
- Salted butter, softened – I always use salted butter! You can use unsalted butter instead, just add a pinch of salt to the dough.
- Brown sugar – This flavors the cookie and helps it be nice and chewy.
- Granulated sugar
- Eggs
- Vanilla extract – I used my specially formulated high quality vanilla. It is SO GOOD.
- All-purpose flour
- Baking soda – We use this to help the cookies spread and golden up.
- Baking powder – This provides a little lift to give the cookies a slight puff.
- Salt
- Chocolate hazelnut spread – Use Nutella or the store brand version. Either will work great!
- Flakey sea salt – This is key to cutting some of the richness and taking it to the next level.
- Red and green coarse sparkling sugar sprinkles – This is really where the merry magic comes from.
How to Make Crumbl Hazelnut Cookies
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter, brown sugar, and granulated sugar. Mix until well combined, light and fluffy (approximately 2 minutes).
- Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder, and salt. Mix thoroughly.
- Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
- Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie around the chocolate spread. Flatten just slightly prior to baking.
- Bake for 10-12 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
- Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt and the sparkling sugar sprinkles. Serve warm.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies.
Can you freeze these?
Yes, you sure can! Allow the cookies to cool completely. Set the cooled cookies on a cookie sheet and place in the freezer. Let the cookies chill for 30ish minutes so the drizzle on top is hardened. Once set, remove cookies from the pan and place in a ziptop bag. Freeze for up to 3 months!
Storing Hazelnut Cookies
Let the cookies cool and store in an airtight container at room temperature. Cookies are best enjoyed within 3-5 days. I like to slightly warm these in the microwave (10 seconds) before serving so they’re warm.
Check out these Christmas Cookies:
Christmas Hazelnut Sea Salt Cookies
Ingredients
- ¾ cups (167g) salted butter, softened
- 1 cup (246g) brown sugar
- ¼ cup (58g) granulated sugar
- 1 eggs
- ¾ Tbsp vanilla extract
- 2 ¼ cups (342g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup (80g) chocolate hazelnut spread
- 1 Tbsp flakey sea salt
- red and green coarse sparkling sugar sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter, brown sugar, and granulated sugar. Mix until well combined, light and fluffy (approximately 2 minutes).¾ cups (167g) salted butter, softened, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
- Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder, and salt. Mix thoroughly.1 eggs, ¾ Tbsp vanilla extract, 2 ¼ cups (342g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
- Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie around the chocolate spread. Flatten just slightly prior to baking.¼ cup (80g) chocolate hazelnut spread
- Bake for 10-12 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
- Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt and the sparkling sugar sprinkles. Serve warm.1 Tbsp flakey sea salt, red and green coarse sparkling sugar sprinkles, ¼ cup (80g) chocolate hazelnut spread
This is my new favorite cookie recipe! They taste amazing and are easy to make. The kids loved making them and they disappeared the same day we made them. Thank you!!
Easy to make. Although I couldn’t get the “stuffed” part down so I just left the hazelnut open in the middle. Mine didn’t turn out as pretty but they are still good. The kids LOVED them as they are a basic tasting good cookie. The kids don’t like fancy flavors.