Crumbl Hazelnut Sea Salt Cookies (Thick, Gooey Nutella Copycat)
These Crumbl Hazelnut Sea Salt Cookies are thick, bakery-style cookies filled with a rich, gooey hazelnut chocolate center and topped with flaky sea salt. With soft, chewy interiors and lightly crisp edges, this easy copycat recipe delivers the perfect balance of sweet, nutty, and salty flavors—just like Crumbl.
Servings 10 cookies
Calories 390kcal
Cost $9 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or kitchen scale
- Spatula
- wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- Hazelnut spread frozen into 2-teaspoon portions
- Flaky sea salt for topping
Instructions
Prepare the filling
- Line a small tray or plate with parchment paper. Scoop the hazelnut spread into 2-teaspoon portions and freeze until completely solid.
Make the cookie dough
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 to 3 minutes.
Add the wet ingredients
- Mix in the eggs, egg yolk, and vanilla extract until fully combined.
Add the dry ingredients
- Add the flour, baking soda, salt, and cornstarch. Mix just until a thick dough forms. Do not overmix.
Fill and shape the cookies
- Divide the dough into 10 large portions. Flatten each portion slightly, place one frozen hazelnut spread portion in the center, and wrap the dough around it. Seal completely and shape into tall dough mounds.
Chill
- Place the shaped cookies in the refrigerator for 20 to 30 minutes.
Bake
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Bake the cookies for 12 to 14 minutes, until the edges are set and the centers are still soft.
Finish
- Sprinkle flaky sea salt over the warm cookies right after baking. Let them cool on the baking sheet for 10 to 15 minutes before serving.
Notes
- For the best Crumbl-style texture, use properly softened butter—it should be soft but not melted or greasy to prevent cookies from spreading too much.
- Freezing the hazelnut spread is essential for creating a gooey, molten center while keeping the cookie structure intact during baking.
- Shape the dough into tall, thick mounds instead of flattening to achieve that signature bakery-style cookie thickness.
- Slightly underbaking the cookies ensures a soft, chewy center with lightly crisp edges, just like Crumbl cookies.
- If your dough feels too sticky, add 1–2 tablespoons of flour to improve structure and prevent spreading.
- Always fully seal the dough around the filling to avoid leaks and maintain a clean, stuffed cookie center.
- Sprinkle flaky sea salt immediately after baking to enhance the sweet and salty flavor balance and elevate the overall taste.