This is the mini version of the Crumbl Hazelnut Sea Salt cookie. An original cookie base stuffed with chocolate hazelnut spread and topped with flakey salt, it is decadent in all of the best ways.

A cookie stuffed with nutella cut in half and drizzled with hazelnut and topped with sea salt.

Crumbl Hazelnut Sea Salt Cookies

I am a huge fan of hazelnut chocolate spread (aka, Nutella). But I think it is SO rich. Which is why I turned Crumbl’s famous hazelnut cookies itty bitty. These tiny nutty, chocolatey, salty cookies are the perfect size for enjoying without getting a stomach ache! You can expect the same soft, chewy texture as the full-size version, just in a smaller package. This cookie boasts the original base and is stuffed with a delightfully-gooey choco hazelnut pocket. And because that feels too simple, we finish this off with yet another dose of Nutella drizzled across the top and a generous sprinkling of flakey sea salt.

Looking for the original sized cookie? I’ve got you covered. Check out copycat hazelnut cookies.

Catering size crumbl hazelnut sea salt copycat. Cookies are spread on the countertop.

Ingredients

*Exact quantities and instructions can be found in the recipe card at the bottom of this post.

Salted butter, softened – I always use salted butter in my bakes. Feel free to sub in unsalted butter, just add an extra pinch of salt.
Brown sugar
Granulated sugar
Eggs
Vanilla extract – I used my high-quality vanilla when developing this recipe and it is GOLD.
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.

Nutella hazelnut cookie topped with flake salt cut in half.

How to Make Crumbl Hazelnut Sea Salt Cookies

Preheat the oven to 350°F (180°C).
In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture.
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 dough around the chocolate spread. Flatten just slightly prior to baking.
Bake for 7-9 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. Serve warm.

Aerial view of hazlenut cookies on the counter.

Storage

Allow these cookies to cool and store in an airtight container at room temperature. You can serve these cooled, but they are divine when served warm. I recommend popping leftovers in the microwave for 10 seconds before enjoying. These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies to keep the drizzle intact.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Hand Mixer – This is an excellent option for when you don’t want to mix things by hand.
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.

Catering size hazelnut sea salt crumbl cookies on the counter.

Mini Cookies:

Mini crumbl hazelnut sea salt cookies on the counter.

Mini Hazelnut Sea Salt Cookies

This is the mini version of the Crumbl Hazelnut Sea Salt cookie. An original cookie base stuffed with chocolate hazelnut spread and topped with flakey salt, it is decadent in all of the best ways.

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Prep Time: 30

Cook Time: 8

Servings: cookies

Calories: 145kcal

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

Instructions

Preheat the oven to 350°F (180°C).
In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture.
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 dough around the chocolate spread. Flatten just slightly prior to baking.
Bake for 7-9 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. Serve warm.