Why You’ll Love This Recipe
- Fun & Adorable: Shaped like little hedgehogs with charming faces.
- Chocolatey Goodness: Cocoa, chocolate chips, and nuts make every bite rich.
- Simple Ingredients: Easy to find pantry staples come together quickly.
- Soft & Chewy: Perfect texture with soft centers and slightly crisp edges.
- Customizable Decoration: Use edible eyes, chocolate chips, or shredded coconut.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped nuts (hazelnuts or almonds work well)
- 1 cup semi-sweet chocolate chips
- ½ cup shredded coconut (optional, for decoration)
- Edible eyes or extra chocolate chips (for decoration)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream softened butter with granulated and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture, stirring until dough forms.
- Fold in chopped nuts and chocolate chips gently.
- Shape dough into 1-inch rounds, pressing slightly on top to create a dome shape.
- Place cookies spaced on prepared baking sheet.
- Bake 12-15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Decorate cookies with edible eyes or chocolate chips for faces; optionally roll sides in shredded coconut for a fuzzy effect.
Servings and Timing
Servings: About 24 cookies
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: 30 minutes
Variations
- Nut Choice: Swap hazelnuts or almonds with walnuts or pecans.
- Decoration: Use mini marshmallows or icing to add extra details.
- Coconut-Free: Skip the shredded coconut for a simpler look.
- Add Spices: Sprinkle cinnamon or chili powder into dough for unique flavor.
Storage/Reheating
- Store in an airtight container at room temperature for up to 5 days.
- Cookies freeze well; thaw before decorating.
- No reheating needed; enjoy fresh or at room temp.
FAQs
Can I make the dough ahead?
Yes, refrigerate dough for up to 24 hours before baking.
What if I don’t have edible eyes?
Use chocolate chips or small candies for eyes.
How do I keep cookies soft?
Avoid overbaking and store airtight.
Can I use vegan substitutes?
Yes, use vegan butter and egg replacer.
What size should the cookies be?
About 1 inch in diameter works best.
Can I add dried fruit?
Yes, small pieces of dried cherries or raisins work well.
How do I get the fuzzy coconut look?
Roll the sides of the cookie gently in shredded coconut after shaping.
Can I use dark chocolate chips?
Absolutely, dark or milk chocolate chips both work.
Are these cookies crunchy?
They have soft centers with slightly crisp edges.
Can I double the recipe?
Yes, bake in batches and adjust baking time if needed.
Conclusion
Hedgehog Cookies are a charming, delicious treat that’s fun to make and perfect for sharing. Their soft, chocolatey texture combined with nutty crunch and playful decoration will make these cookies a standout at any gathering.
Hedgehog Cookies: The Incredible Ultimate Recipe You Need to Try
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hedgehog Cookies are irresistibly cute, chocolatey treats with nuts and a hint of coconut, featuring soft centers and slightly crisp edges, perfect for all ages.
Ingredients
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup dark brown sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped nuts (hazelnuts or almonds)
1 cup semi-sweet chocolate chips
½ cup shredded coconut (optional, for decoration)
Edible eyes or extra chocolate chips (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream softened butter with granulated and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture, stirring until dough forms.
- Fold in chopped nuts and chocolate chips gently.
- Shape dough into 1-inch rounds, pressing slightly on top to create a dome shape.
- Place cookies spaced on prepared baking sheet.
- Bake 12-15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Decorate cookies with edible eyes or chocolate chips for faces; optionally roll sides in shredded coconut for a fuzzy effect.
Notes
Swap nuts with walnuts or pecans for variety.
Use mini marshmallows or icing to add extra decoration details.
Omit shredded coconut for a simpler look.
Add cinnamon or chili powder to dough for unique flavor twists.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
