Cracking Nut-Caramel Cookies

Name: Cracking Nut-Caramel Cookies
Prep time: 90 min
Total time: 90 min
Yield: 24 servings
Ingredients: 300 g Wheat flour; 150 g Butter; 150 g Brown sugar; 120 szt. Egg; 150 g Hazelnuts; 10 g Baking powder; 2 szczypta Salt; 10 g Vanilla extract; 20 g Cocoa powder; 150 g Powdered sugar; 30 g Cornstarch; 100 g Dark chocolate (optional); 5 g Coarse sea salt (optional)

Cakes and Bakes Desserts 90 min Medium 12 wyświetleń ~54.04 PLN - (0)

Description

Delicate, crackly nut-caramel cookies are an original variation on the popular "crinkle cookies," enhanced with roasted, caramelized hazelnuts and a subtle hint of cocoa. The cookies have a crunchy, slightly glossy crust with characteristic cracks and a soft, doughy center with a distinct aroma of butter, vanilla, and nuts. The inspiration from the "Moje Wypieki" style is evident in the simplicity of the technique and the great attention to texture: caramel adds depth of flavor to the nuts, and the generous coating in powdered sugar creates the "crack" effect. They are perfect for coffee, for the holiday table, or as an elegant gift in a box. Served on a light plate, they look very appealing — the golden crust with contrasting white powder and bits of nuts catches the eye, and the taste will satisfy both lovers of crunchy baked goods and those who prefer a soft interior.

Składniki (13)

Servings:

Wheat flour 300 g
Butter 150 g
Brown sugar 150 g
Egg 2 szt.
Hazelnuts 150 g
Baking powder 10 g
Vanilla extract 10 g
Powdered sugar 150 g
Cornstarch 30 g
🌿 Przyprawy
Salt 0.1 szczypt
Cocoa powder 20 g
✨ Opcjonalne
Dark chocolate (optional) 100 g
Coarse sea salt (optional) 5 g

💰 Szacowany koszt dania: ~54.04 PLN (2.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

Preheat the oven to 175°C (top-bottom). Prepare two baking trays lined with parchment paper and large bowls - one for mixing, one for coating in powdered sugar. Take the butter and eggs out of the fridge to reach room temperature (about 20–30 minutes).

Use a baking thermometer if you have one. The best tray is a standard 30×40 cm; if you only have one, bake batches one at a time. Preheat the oven, as the cookies bake quickly and a stable temperature is needed.

Nutty caramel

In a medium non-stick skillet, melt 70 g of brown sugar with 20 g of water over medium heat. Do not stir with a spoon — gently shake the skillet every few seconds. After about 4–6 minutes, the sugar will start to brown and smell caramel-like — when it reaches a deep amber color, immediately add the hazelnuts (150 g) and stir vigorously to coat all the nuts in caramel. Pour the nuts onto parchment paper and separate them with a fork; let them cool completely (about 15–20 minutes), then chop coarsely.

Ingredients: Brown sugar, Hazelnuts

Use a pan with a diameter of 24–28 cm with a thick bottom. Be careful — caramel is very hot and can burn. If the sugar whitens or crystallizes, increase the temperature and let it completely dissolve before it starts to darken. After cooling, check if the nuts are not too clumped together — chop them well with a knife or in a food processor using short pulses.

Dry mixture

In a separate bowl, sift together the flour (300 g), cocoa powder (20 g), cornstarch (30 g), baking powder (10 g), and salt (2 g). Sifting helps eliminate lumps and aerates the mixture — this is important for the lightness of the cookies.

Ingredients: Wheat flour, Cocoa powder, Cornstarch, Baking powder, Salt

Use a large sieve and sift 2–3 times. If you don't have a sieve, mix the dry ingredients well with a whisk for 1–2 minutes to evenly distribute the baking powder.

Creaming butter and sugar

In a large bowl, beat the butter (150 g) with the brown sugar (the remaining amount, about 80 g) using a hand or stand mixer on medium speed for 3–4 minutes, until the mixture is light and fluffy. Add the eggs (120 g, one at a time), mixing briefly after each addition, then add the vanilla extract (10 g). The mixture should be smooth and creamy — if it slightly curdles after adding the eggs, don't panic, it will be smoothed out after adding the dry ingredients.

Ingredients: Butter, Brown sugar, Egg, Vanilla extract

Use the whisk attachment if you have a stand mixer or a hand mixer. If you don't have a mixer, you can vigorously stir with a wooden spoon for 6–8 minutes. Do not mix too long after adding the flour.

Shaping the dough

Add the dry mixture to the creamy mass in batches: first 1/3, mix on the lowest speed of the mixer or with a spatula, then add the remaining parts until the ingredients are combined. Add the chopped caramelized nuts (the whole from step 2) and, if using, the chopped dark chocolate (optional 100 g). Mix briefly, just until combined — the dough should be thick, not completely sticky, slightly tacky.

Ingredients: Wheat flour, Cocoa powder, Cornstarch, Baking powder, Hazelnuts, Dark chocolate (optional)

Use a wide silicone spatula for folding. If the dough is too soft (very sticky), chill it for 10–15 minutes in the refrigerator to make shaping easier. Mixing too long after adding the flour will make the cookies tough.

Cooling and Portioning

Cover the bowl with plastic wrap and chill in the refrigerator for 45–60 minutes. After chilling, weigh portions of about 28–30 g each, forming balls with dampened hands — from this amount, you will get about 24 cookies. Shape the balls with vigorous movements: gather the dough in your hand and roll it with your fingers to create a smooth surface.

Ingredients: Brown sugar, Butter, Egg, Hazelnuts, Dark chocolate (optional)

Use a kitchen scale and a tablespoon for measuring or an ice cream scoop to ensure even portions. If you don't have a scale, shape the balls to the size of a walnut (about 1.5 tablespoons). Chilling makes the dough more pliable and helps achieve nice cracks.

Coating

Pour powdered sugar (150 g) into a wide bowl and add a small amount (1–2 teaspoons) of flour if the powdered sugar is very moist, to make coating easier. Thoroughly coat each ball in powdered sugar until it is evenly covered – double coating (rolling in sugar, lightly shaking off, then coating again) gives a nicer cracked effect.

Ingredients: Powdered sugar

Use a sieve to sift the powdered sugar into a bowl to avoid lumps. When the sugar sticks to your hands, dampen them with cold water or lightly dust them with flour to maintain the aesthetics of the balls.

Baking

Place the coated balls on the prepared baking sheet, spaced 4–5 cm apart (the cookies will spread). Bake in the preheated oven for 12–14 minutes — you will achieve nice cracks on the surface, and the edges will be slightly browned. After 12 minutes, check: the cookies are ready when the edges are firm, and the center still seems slightly soft — it will harden as it cools.

Ingredients: Powdered sugar

The best position for the baking tray is in the middle of the oven. If the oven heats unevenly, turn the tray halfway through the baking time. Do not overbake the cookies — a shorter time gives a soft center, while a longer time results in dry cookies.

Cooling

After removing from the oven, let the tray sit for 5 minutes so the cookies can firm up, then transfer them using a spatula to a wire rack to cool completely. Cooling on the rack prevents moisture from accumulating on the bottom and keeps them crispy.

Use a metal cooling rack. If you don't have a rack, place the cookies on parchment paper on the table and turn them occasionally to prevent moisture from accumulating underneath.

Finishing and decoration

If you want, melt an additional portion of dark chocolate (optional 50–80 g) in a water bath and thinly drizzle the cookies with chocolate. Finally, you can lightly sprinkle with a few flakes of sea salt (optional 5 g) — the salt will enhance the caramel flavor of the nuts.

Ingredients: Dark chocolate (optional), Coarse sea salt (optional)

Use a metal bowl and a small pot of water for a water bath. Do not let the bowl touch the water. If you are using salt, sprinkle it right after the glaze, while the chocolate is still slightly sticky, so the salt will adhere.

Serving

Arrange the cookies on a flat plate or tray, leaving space between them so they don't bump into each other. Serve at room temperature — that's when the texture is best: a crispy shell and a soft interior.

For serving, use a light ceramic plate or a board made of light wood — the contrast of colors (white powder vs. brown) looks particularly striking. The cookies pair wonderfully with espresso or rooibos tea.

Fun Fact

💡

'Crinkle' cookies have been known since the 20th century; the white powdered pattern forms when the surface of the moist dough cracks during baking, revealing a darker interior. The addition of caramelized nuts is a modern twist, combining pastry techniques with home cooking.

Best for

święta przyjęcie z przyjaciółmi prezent domowy

Tips

🍽️ Serving

Serve the cookies at room temperature. They reach their flavor maturity 2–3 hours after baking, when the flavors meld together. Excellent with coffee, tea, or a glass of dessert wine. If you added sea salt, serve immediately to keep the flakes crispy.

🥡 Storage

Store in an airtight container at room temperature for up to 4 days. To regain some crispness, heat a single cookie for 5–7 seconds in the microwave or for 3–4 minutes in a 160°C oven. Frozen raw dough balls can be stored for up to 1 month — thaw and roll in sugar before baking.

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Ingredients (13)

Servings:

Wheat flour 300 g ~1.20 zł
Butter 150 g ~6.00 zł
Brown sugar 150 g ~0.45 zł
Egg 2 szt. ~0.96 zł
Hazelnuts 150 g ~30.00 zł
Baking powder 10 g ~0.15 zł
Vanilla extract 10 g ~1.50 zł
Powdered sugar 150 g ~6.00 zł
Cornstarch 30 g ~1.05 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.01 zł
Cocoa powder 20 g ~0.70 zł
✨ Opcjonalne
Dark chocolate (optional) 100 g ~6.00 zł
Coarse sea salt (optional) 5 g ~0.03 zł

💰 Szacowany koszt dania: ~54.04 PLN (2.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

5136 kcal

Kalorie

Białko 68.8g

Węglowodany 654.7g

Tłuszcze 253.1g

🔥

429 kcal

Kalorie

Białko 5.7g

Węglowodany 54.7g

Tłuszcze 21.1g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

45 min

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