Crumbl at Home: Hazelnut Sea Salt Cookies That Steal the Show
Crumbl may charge a small fortune for a cookie, but once you’ve had hazelnut sea salt cookies fresh from your own oven, there’s no going back. These aren’t your basic bake-sale snacks—they hit the sweet-salty balance in a way that makes store-bought versions feel like an afterthought. Plus, when the kitchen smells this good, nobody’s asking how long it took. The texture, the crunch, the chocolate—it’s chaos in the best way. Just be warned: once you share them, you’re on the hook for every holiday, bake sale, and random Tuesday.
Ingredients
¾ cup brown butter (start with 1 cup of regular unsalted butter if making your own), ⅓ cup granulated sugar, ⅔ cup light brown sugar, 1 egg, ½ tablespoon vanilla, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ¼ cup Nutella, and sea salt for sprinkling.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Brown Butter & Prep Dough Base
Melt butter in a light-colored pan over medium heat, stirring occasionally. Once it begins foaming, stir more frequently until it turns amber and smells nutty with browned bits forming at the bottom—remove from heat before burning. Let butter cool until spreadable. Preheat oven to 350°F and line a baking sheet with parchment or a silpat. In a mixer, cream the browned butter and sugar until fluffy (about 2 minutes), then mix in the egg and vanilla.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Mix and Shape Dough
Gradually add flour and mix until just combined. Divide dough into 6 equal balls and create a deep well in each. Fill with ½ tablespoon of Nutella, seal, and roll back into a ball.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Bake and Cool
Bake for 12 minutes, turning the tray halfway through. Let cookies cool on the baking sheet for at least 30 minutes.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Drizzle and Serve
Fill a piping or zip-top bag with Nutella, snip a small tip, and drizzle over cooled cookies before serving.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Tips for Making Hazelnut Sea Salt Cookies
If you’re browning your own butter (highly recommended), start with extra—some of it will evaporate as it cooks. Watch closely once it starts foaming and little orange bits appear, as it can go from browned to burnt in seconds. The dough may look dry at first, but that’s normal; it will come together as you handle it. When filling with Nutella, shape a deep, sturdy well and keep the sides intact to prevent leaking. A sprinkle of flaky sea salt on top balances the richness and brings out the nutty flavor beautifully.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
Variations
You can make this with regular butter if needed, but keep in mind you’ll miss out on the rich, nutty flavor that comes from browning it. Feel free to use any nut butter you love—peanut, pistachio, or even almond all work beautifully. For smaller cookies, divide the dough into 12 balls and bake for 8 to 11 minutes. If you’re craving more Nutella (and who isn’t?), try spreading it over the tops instead of just drizzling. You can even whip up a quick Nutella frosting using butter, confectioner’s sugar, and optionally, a bit of cream cheese.
Get the Recipe: Copycat Crumbl Hazelnut Sea Salt Cookies
