Chocolate Hazelnut Crunch Cookies Made Easy in Your Pressure Cooker
Crunchy hazelnuts, rich cocoa, and a smooth dark chocolate coating make these cookies a pressure cooker favorite. Perfect for gifting or indulging.
Equipment
- 1 Mixing bowl medium and large
- 1 Baking sheet lined with parchment
- 1 Microwave-safe bowl for chocolate melting
Ingredients
Main Ingredients
- 1 ½ cups hazelnuts toasted and roughly chopped
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz semi-sweet or dark chocolate chopped, for coating
- 1 tablespoon coconut oil or shortening optional, for smoother coating
- ½ cup roasted hazelnuts finely chopped, for topping
Instructions
Instructions
- Preheat oven to 350°F and toast hazelnuts for 10–12 minutes. Cool and chop. Reserve ½ cup for topping.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar together until fluffy. Add egg and vanilla; mix until smooth.
- Stir dry ingredients into the wet ingredients until fully combined. Fold in hazelnuts.
- Line a baking sheet with parchment. Scoop tablespoon portions, roll into balls, flatten into discs.
- Bake for 10–12 minutes until edges are set. Cool completely on a wire rack.
- Melt chocolate and coconut oil in microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cooled cookie halfway into melted chocolate, place on parchment, and sprinkle with reserved hazelnuts.
- Let chocolate coating set completely at room temperature or refrigerate 10 minutes.
Notes
Store cookies in an airtight container for up to 5 days. Use parchment between layers to prevent sticking.