Hazelnut cookies recipe

(252 ratings)

Looking for quick and easy recipes? Try these white choc chip and hazelnut cookies from Woman's Weekly. Packed with crunchy nuts and oozing with chocolate.

  • healthy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories140 Kcal7%
Fat8 g11%

Crunchy, crumbly cookies with chewy centres, packed with nuts and chunks of white chocolate.

Hazelnut cookies are so easy to make. You simply mix all the ingredients together in one big bowl and then spoon cookie-sized amounts onto baking trays to cook. If you're new to baking, this is a brilliant recipe to start with - there's very little than can go wrong. If you're working in a warm kitchen, it's a good idea to pop biscuits on the trays into the fridge for 30 minutes before you put them in the oven. This helps to stop them spreading too much while they bake. You can use dark chocolate or milk chocolate if you prefer - both go really well with the nuts.


  • 175g (6oz) plain flour
  • ½ level tsp baking powder
  • ¼ level tsp salt
  • 125g (4oz) butter, softened
  • 125g (4oz) light brown sugar
  • Few drops of vanilla extract
  • 1 medium egg
  • 100g-115g packet of white chocolate drops
  • 30g (1oz) whole hazelnuts, halved




  1. Set the oven to 190°C/375°F/Gas mark 5.
  2. Put all the ingredients into a bowl and beat together to mix.
  3. Spoon level tablespoons of the mixture on to greased baking sheets, spacing them a little apart, to allow room for spreading while in the oven - you will need to bake in separate batches or use more than one baking sheets.
  4. Bake in the oven for 12-15 mins or until golden brown. Loosen each cookie lightly with a palette knife, but leave them on baking sheets to cool for 10 minutes. Transfer them to a wire rack to cool completely.

Top tip for making hazelnut cookies:

You can add 30g currants or raisins to the dough as well, to make fruit and nut cookies.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.