Hazelnut Butter Cookies Recipe

Hazelnut cookies with a homemade hazelnut butter paste made from toasted and processed nuts are crunchy on the outside and chewy on the inside.

Hazelnut Butter – 2 cups blanched hazelnut Chocolate Chip Hazelnut Butter Cookie – 113 g or ½ cup butter melted – 140 g or ½ cup homemade hazelnut butter stirred well – 100 g or ½ cup brown sugar – 100 g or ½ cup granulated sugar – 1 large egg – 1 tsp pure vanilla extract – ½ tsp baking soda – ½ tsp fine sea salt – 190 g or 1 ½ cups all purpose flour – 150 g or 1 cup chopped chocolate or chocolate chips I like using milk chocolate here




Start the oven at 350. Toast hazelnuts for 10 minutes on a baking sheet, shaking after 5 minutes. Blend warm ingredients in a food processor. 

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STEP  1 .

High-speed grinding should finely grind the nuts. Clean and reprocess food processor. Continue this, and the nuts will first remain powdery but then thicken into paste.  

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The nuts will be a thin soup with tiny nuts after scraping the bowl and processing for 5-7 minutes. A sealable jar of butter can be refrigerated for weeks. Cookie needs will be exceeded.  

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Butter should be almost melted in a heatproof bowl. Add sugars and whisk for 60 seconds. Whisk in the vanilla, salt, and egg for 60 seconds. 

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Whisk in hazelnut butter. Stir in flour and baking soda with a rubber spatula. Add chocolate and mix until combined when almost fully mixed.

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Wait an hour on the counter with a tea towel. Heat the oven to 350 F. Place parchment on two greased cookie sheets. 

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 Leave an inch between cookies when scooping 2 tablespoons of dough onto prepared sheets. Bake for 10-12 minutes until edges are lightly browned.

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-130Calories -7gFat -15gCarbs -1gProtein 

See Also

Raspberry Meringue Bars