These crumbl Hazelnut mudslide cookies or hazelnut mudslide cookies are the perfect cookies for chocolate and Nutella lovers alike. Made with a thick chocolate cookie, filled with hazelnut spread, and rolled in hazelnuts, you’ll love it!
If you love these cookies, I know you will also love Fudgy Small batch Nutella brownies in a Loaf Pan, The best Nutella Chocolate Chip Cookies ever, Crumbl brownie batter cookies, and even The Best Crumbl German Chocolate Cake Cookies!
This post is sponsored by my friends over at Imperial Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
The best Crumbl hazelnut mudslide cookies ever!
If it involves chocolate hazelnut spread or Nutella for lack of better terms, I’m always in! The nutty hazelnut with the sweet chocolate flavors and that creaminess too is truly something I can’t live without and I feel like if you’re here, this applied to you too!
This Crumbl copycat recipe takes some of the best things and put them into one. I mean how can you say no to a thick chocolate cookie, that is both filled and topped with Nutella, and that has hazelnuts on the side to bring it all together too?!
Why do you need to make this 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!
Ingredients for this Crumbl hazelnut mudslide cookie recipe
Here are the ingredients you will need to make these. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- 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.
WHY IMPERIAL SUGAR?
For this recipe, I am using Imperial Sugar because I wanted the best results possible. When making copycats, I think using high-quality ingredients will make your baked good just as good and maybe even better than the real thing and that’s why I went with Imperial Sugar!
The fine Imperial Sugar granulated sugar mixes so well with the butter to create a lighter cookie base, perfect for holding your banana cream pudding on top!
How to make mudslide cookies?
This is how you can make mudslide cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- 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!
Frequently asked questions – FAQ
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.
Once ready to enjoy these, thaw them on a late surface in the fridge overnight or on the countertop for a few hours.
These Nutella stuffed chocolate cookies are one of the best cookies you’ll try this week!
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.
Crumbl Hazelnut mudslide cookies
If you made this Crumbl hazelnut mudslide cookie recipe, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl hazelnut mudslide cookies – Nutella stuffed chocolate cookies
- 7 tablespoon Nutella More for topping
- ½ cup butter softened, salted or unsalted
- ¾ cup Imperial Sugar brown sugar
- 2 tablespoon Imperial Sugar granulated sugar
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- 1 & ¼ cup flour Scooped and leveled if using measuring cups
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 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 hazelnut mudslide 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.
Thank you for making it all the way down here 🙂
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