Copycat Crumbl hazelnut sea salt cookies

My daughter is back at making copycat recipes from Crumbl – these are the hazelnut sea salt cookies that we thoroughly enjoyed!

Copycat Crumbl hazelnut sea salt cookies

I am so proud and happy that our teenager is enjoying baking. There’s nothing more satisfying than to watch her work in the kitchen and allow us to taste her creations at the end of the day. Proud mama here!

Over the past year or so, it’s been neat to watch her navigate the kitchen and pick up on best practices from me and others (example: always bake your cookies for the least amount of time on the recipe because you can always add time, but you cannot take time away later). She knows how to work our Kitchenaid mixer, understands to always add more chocolate chips than the recipe calls for, and is a pro at licking the beater or the spatula.

Copycat Crumbl hazelnut sea salt cookies

One day, she surprised us with these hazelnut sea salt cookies. Our daughter likes the recipes from Lifestyle of a Foodie and has been faithfully trying most (all?) of the copcyat Crumbl cookies from that blogger. Not surprisingly, our daughter did a great job creating these for us. She made one little mistake that I helped correct after the fact – she used regular sea salt instead of the flaky kind, but I actually liked the crunchiness of the coarser salt a bit better. So yay for that!

Copycat Crumbl hazelnut sea salt cookies

I found the sugar cookie base for these a bit on the blah side. I wanted more flavor, and the texture was slightly off. However, the overall cookie was good (who doesn’t love Nutella, right?). Hopefully, our teenager will continue to bake so I can retire from baking! Haha!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Copycat Crumbl hazelnut sea salt cookies

These big and soft hazelnut sea salt cookies are a copycat recipe from Crumbl Cookies
Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 6
Author: Eva Bakes


  • ½ cup (1 stick or 8 Tablespoons) unsalted butter softened
  • cup granulated sugar
  • 3 Tablespoons powdered sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 and ½ cup all-purpose flour
  • 1 Tablespoon corn starch
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 6 Tablespoons Nutella
  • flaky sea salt for sprinkling


  • Preheat your oven to 350℉. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, granulated sugar, and the powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
  • Add in the egg, and the vanilla extract and mix well.
  • Turn the mixer to low and slowly add in the flour, baking powder, and the salt until no dry streaks remain. Do not over mix.
  • Turn the mixer off and divide the dough into 6 equal portions. Gently roll them into spheres and gently flatten them with the palm of your hands. Place them on your prepared baking sheet, and make sure to leave at least 2 inches in between each cookie.
  • Bake in your preheated oven for about 11 minutes. Allow the cookies to cool completely.
  • Frost each cookie with about 1 Tablespoon of Nutella (feel free to add more!) and sprinkle the top with flaky sea salt if desired.


Leftover cookies should be stored in an airtight container at room temperature and will last several days.
Source: Lifestyle of a Foodie

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