cookies
Milka Hazelnut Cookies Recipe
Milka Hazelnut Cookies are irresistibly soft, chewy cookies packed with creamy Milka Alpine milk chocolate and crunchy roasted hazelnuts. As the cookies bake, the chocolate melts into rich pockets of sweetness while the toasted hazelnuts add a delicious crunch and nutty aroma. The result is a bakery-style cookie with crisp edges, a soft center, and gooey chocolate in every bite.
These cookies are perfect for afternoon tea, holiday baking, gift boxes, or simply satisfying a chocolate craving. The smooth, creamy flavor of Milka chocolate gives them a unique richness that sets them apart from traditional chocolate chip cookies, making them a favorite for both children and adults.
Milka Hazelnut Cookies Recipe
Course: EuropeanCuisine: DessertDifficulty: Medium20
servings20
minutes15
minutes260
kcalIngredients
Dry Ingredients
300 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cornstarchWet Ingredients
170 g unsalted butter, softened
150 g light brown sugar
100 g granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extractMix-ins
180 g Milka Hazelnut Chocolate, chopped into chunks
100 g roasted hazelnuts, roughly chopped
100 g milk chocolate chips
50 g chopped dark chocolate (optional)
Flaky sea salt (optional)
Directions
- Prepare the Dough
In a bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients and mix until a soft dough forms.
- Add the Chocolate
Fold in the chopped Milka Hazelnut Chocolate.
Add the roasted hazelnuts, chocolate chips, and optional dark chocolate.
Reserve a few chocolate chunks to press onto the tops before baking. - Chill the Dough
Cover the dough and refrigerate for 30 minutes.
Chilling helps prevent spreading and creates thicker, chewier cookies. - Bake
Preheat the oven to 180°C (350°F).
Line baking trays with parchment paper.
Scoop about 2 tablespoons of dough for each cookie.
Space them about 5 cm (2 inches) apart.
Press extra Milka chocolate chunks on top.
Bake for 12–15 minutes, until the edges are golden and the centers are still soft.
- Cool
Let the cookies rest on the baking tray for 5–10 minutes.
Transfer them to a wire rack to cool completely.
Notes
- Use room-temperature butter and chill the dough before baking to achieve thick, chewy cookies with minimal spreading. Slightly underbake the cookies and let them cool on the baking tray so they remain soft in the center with perfectly melted chocolate chunks.
