Crumbl Hazelnut Sea Salt Cookie
The Crumbl Hazelnut Sea Salt Cookie has quickly gained attention as one of the brand’s most irresistible flavors. The cookie combines a rich browned butter dough with a creamy hazelnut spread and finishes with a light sprinkle of flaky sea salt. The balance between sweet and salty makes this cookie stand out and gives fans a reason to track Crumbl’s weekly rotating menu. Because the Crumbl Hazelnut Sea Salt Cookie has become such a fan favorite, it deserves a closer look into its flavor, nutrition, and even a homemade copycat version.
About the Crumbl Hazelnut Sea Salt Cookie
Where it fits on the menu
Crumbl rotates specialty cookies weekly, and the Hazelnut Sea Salt Cookie frequently returns due to popular demand. Consequently, fans track weekly menus so they can try their favorite flavors while they appear.
What makes it special
The cookie stands out because the hazelnut spread adds a rich, chocolate-like nuttiness, while sea salt brightens and balances the sweetness. In short, its sweet-and-salty contrast creates a memorable experience many customers crave.
Flavor Profile and Texture
Browned butter base
First, the browned butter gives the dough a toasty, caramel-like backbone that elevates the overall flavor and complements the nutty filling.
Creamy hazelnut filling
Next, a dollop of hazelnut spread provides a silky, slightly chocolatey center that melts into the cookie for an indulgent bite.
Sea salt finish
Finally, flaky sea salt is sprinkled on top to cut through the sweetness and enhance the hazelnut notes, producing a clean, satisfying finish.
Texture and serving temperature
The cookie typically offers slightly crisp edges and a soft, chewy center; serve it warm for a gooey filling or chilled for a firmer mouthfeel.
Nutrition Facts and Allergen Information
This section provides the nutrition facts as commonly published for Crumbl-sized cookies. Please use portion control when enjoying this indulgence.
| Nutrient | Large Cookie | Mini Cookie |
|---|---|---|
| Calories | 740 | 240 |
| Total Fat (g) | 32 | 10 |
| Saturated Fat (g) | 16 | 5 |
| Trans Fat (g) | 0 | 0 |
| Cholesterol (mg) | 101 | 30 |
| Sodium (mg) | 213 | 76 |
| Carbohydrates (g) | 96 | 30 |
| Dietary Fiber (g) | 5 | 2 |
| Sugars (g) | 53 | 17 |
| Protein (g) | 5 | 2 |
Allergen note: this cookie contains or is prepared in facilities that handle milk, eggs, wheat (gluten), soy, tree nuts, and peanuts. Therefore, it is not appropriate for people with those allergies or intolerances.
Ingredients and Simple Substitutions
Core components
The cookie dough typically includes browned butter, granulated and brown sugars, eggs, vanilla, baking powder, baking soda, salt, and all-purpose flour. The filling is a hazelnut chocolate spread, and the topping is a light shower of flaky sea salt.
Substitutions and tips
For a dairy-free option, swap in a vegan butter and use a dairy-free hazelnut spread; however, texture changes may occur. Use high-quality hazelnut spread for the best flavor replication at home.
Copycat Recipe: Crumbl Hazelnut Sea Salt Cookie
Below is a practical, easy-to-follow copycat recipe that recreates the essential flavor profile.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, browned and slightly cooled
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 cups all-purpose flour
Filling & Finish
- 1 cup hazelnut spread (Nutella or similar)
- Flaky sea salt for sprinkling
- Optional: 2 tablespoons melted hazelnut spread for drizzle
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Brown the butter in a light pan over medium heat until aromas turn nutty and solids become golden; cool slightly.
- In a large bowl, beat browned butter with granulated and brown sugars until smooth and slightly fluffy.
- Add eggs and vanilla, then beat until fully combined and creamy.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl, then add gradually to the wet mixture until a soft dough forms.
- Scoop dough into large balls, flatten into disks, and press a small well into the center of each disk.
- Place about ½ teaspoon of hazelnut spread into each well, then carefully cover with a thin layer of dough to seal the filling inside.
- Bake for 12–15 minutes until edges set and centers remain slightly soft; avoid overbaking to preserve gooey texture.
- Immediately after removing from the oven, add a small dab of hazelnut spread if desired and lightly sprinkle flaky sea salt on top.
- Cool on a wire rack; enjoy warm for oozy centers or fully cooled for a denser bite.
Helpful tips
Chilling dough for 10–20 minutes prevents excessive spreading. For mini cookies, shorten bake time to 8–10 minutes. Toast and chop hazelnuts for a crunchy variation if preferred.
Serving, Storage, and Variations
Serve these cookies with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream to balance richness. Store in an airtight container at room temperature for up to three days, or refrigerate to extend freshness for up to five days. Freeze unfrosted cookies for longer storage and add hazelnut drizzle after thawing.
Final Thoughts and Call to Action
The Crumbl Hazelnut Sea Salt Cookie is a refined take on a comfort classic, marrying browned butter depth with a silky hazelnut center and a hint of sea salt. Because the cookie delivers contrast and richness, it appeals to both casual snackers and gourmet cookie fans. Try the copycat recipe to recreate this popular flavor at home, share a batch with friends, and experiment with texture and salt levels to match your preferred balance.
