The Hazelnut Mudslide Crumbl Cookie Recipe is a decadent treat that is sure to satisfy your sweet tooth. This cookie is made with a thick chocolate cookie dough, filled with Nutella, and rolled in hazelnuts. It is then topped with a generous amount of Nutella for a truly irresistible flavor combination.
This recipe is easy to follow and produces delicious cookies that are perfect for any occasion. So gather your ingredients and get baking!
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Why Do You Need To Make Hazelnut Mudslide Crumbl Cookie Recipe!
This cookie is so chocolatey and packed to the brim with Nutella
It’s a one-bowl cookie recipe.
The cookie dough itself doesn’t require any chilling.
It’s nutty and has an explosion of flavor!
This cookie recipe is so easy to make and can be made for weeknight baking, weekend fun, or even holidays.
This recipe will save you a ton of money because, at $5 a cookie, crumbl isn’t cheap!
Ingredient For Hazelnut Mudslide Crumbl Cookie Recipe
Butter– You can use salted or unsalted butter as long as it is softened.
Imperial Sugar brown sugar & Imperial Sugar granulated sugar– This cookie uses two types of sugar to really bring out the depth of flavor as well as keep the cookie extra moist.
Egg– Use an egg at room temperature for this cookie recipe.
Vanilla extract– I know vanilla extract sounds odd when making a chocolate cookie, but it elevates it so much!
Flour– AP flour works great for this recipe.
Cocoa powder– Dutch-processed cocoa powder is best for this cookie recipe but if you don’t have it and don’t want to wait until you get it, use regular cocoa powder.
Baking soda– This is the leavening agent of this recipe.
Salt– Always use a little salt in your baked goods to bring out the sweetness of the cookie even more.
Hazelnut– The hazelnuts are used for the outside of the cookie and they add a delicious nutty flavor and a crunchy texture.
Nutella– You can use Nutella or any hazelnut spread for this part.
How To Make Mudslide Cookies?
Freeze the Nutella in mounds on a parchement-lined baking sheet or plate.
Cream the butter and both sugars together.
Add in the egg and the vanilla end mix to combine.
Fold in the flour, cocoa powder, baking soda, and salt just until the flour mixture disappears.
Scoop the cookie dough, gently flatten it in between the palm of your hand and place the frozen dollop of Nutella in the center.
Fold the cookie dough over the Nutella, roll into a ball, roll the sides in the crushed up hazelnuts, place on a baking sheet, flatten to about 1 inch in thickness, and bake.
Top with extra Nutella and enjoy!
Hazelnut mudslide Crumbl Cookie Recipe
- 10 tablespoon Nutella More for topping
- 161.43 g butter softened, salted or unsalted
- 214.29 g Imperial Sugar brown sugar
- 35.71 g Imperial Sugar granulated sugar
- 1.43 large egg at room temperature
- 2.86 tsp vanilla extract
- 228.57 g flour Scooped and leveled if using measuring cups
- 71.43 g dutch processed cocoa powder
- 0.71 tsp baking soda
- 0.36 tsp tsp salt
- 92.86 g hazelnuts finely chopped
- On a parchment lined plate or baking sheet, scoop 7 1-tablespoon mounds or Nutella or any hazelnut spread you like, and freeze for 30 minutes or until solid
- You can let the Nutella chill for 15 minutes or so then start making your cookie dough.
- Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
- Cream the butter, brown sugar, and granulated sugar together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
- Scoop out 7 equally sized cookie dough balls, flatten in between the palm of your hands, place the frozen Nutella in the center then fold the sides over, roll in between the palm of our hands, then roll the sides in the chopped pecans, place them on the baking sheet and gently flatten to about 1 inch in thickness.
- Bake the cookies in the preheated oven for 10-11 minutes, top them with a generous amount of Nutella on top (you pick how much!) then let them cool on the baking sheet for another 20 minutes then transfer to a cooling rack.
HOW TO STORE THESE COOKIES?
You can store these cookies in an air-tight container for up to 4 days at room temperature.
I also like to store these in the fridge so they can last longer. Keep them in an airtight container for up to 7 days. Warm them up in the microwave when you’re ready to enjoy these so that they’re ooey-gooey again.
CAN I FREEZE THESE CRUMBL HAZELNUT MUDSLIDE COOKIES?
Yes! Make sure to flash freeze these cookies if they are topped with the Nutella though so that it doesn’t become a giant block of cookie afterward.
Here’s how you can flash freeze these cookies. Place them on a baking sheet or a plate and freeze for an hour or two then transfer to an airtight container and freeze for up to 2 months.
HOW TO MAKE SMALLER MUDSLIDE COOKIES?
To make these cookies smaller, make 14 smaller cookies instead of 7 larger ones. Fill them up with about 1-2 teaspoon or Nutella, and bake them at 350F for 8 minutes.
CAN I USE SOMETHING OTHER THAN NUTELLA?
Absolutely! If you don’t have Nutella or don’t want to use Nutella, you can use any other Hazelnut chocolate spread.
There are even versions that are nut-free which will make this cookie a lot more allergy-friendly. Of course, don’t roll the cookie dough in the hazelnuts if you want to make this recipe nut-free.
Enjoy The hazelnut mudslide crumbl cookie recipe….