Hazelnut Chocolate Sandwich cookies are soft cookies filled with a chocolate hazelnut filling. These cookies are perfect for a sweet tooth and make a great snack or dessert.
This recipe is easy to make and satisfies any chocolate-hazelnut craving. These cookies are soft and almost cake-like, similar to a whoopee pie.
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Ingredients Needed For This Recipe
There are two parts to this recipe: the cookie and the filling.
Cookie Ingredients:
- Hazelnut spread.
- Butter.
- White sugar.
- Eggs.
- All-purpose flour.
- Baking powder.
- Salt.
Filling:
- Icing sugar.
- Butter.
- Hazelnut spread.
What Kind Of Hazelnut Spread
When it comes to hazelnut spread, there are a few brands to choose from. They all work well. We have tested four brands for this recipe.
Nutella. This is probably the most popular brand. We usually have this one on hand because our kids are addicted to it.
Kraft. This is one of our favourites, especially the crunchy kind. We like the extra crunch in the cookies. We have also used it in the filling.
Store brands. President’s Choice and Great Value make hazelnut spreads in both smooth and crunchy and we have had great results with both.
Equipment For Making This Recipe
To make these cookies, there is really no special equipment needed, but we do have items that make it easier to make these cookies.
A cookie scoop is how we get the cookies all the same size. Small or medium-sized scoops are our go-to choices.
We don’t haul out the stand mixer for every recipe; instead, we use a hand mixer to make this recipe.
Storing Hazelnut Chocolate Sandwich Cookies
These cookies keep well in an airtight container at room temperature and will stay fresh for up to three days.
The cookies can also be frozen for up to one month. Without the filling, the cookies will last in the freezer for up to three months. Thaw them at room temperature.
Leave a comment below if you have tried this recipe. We would love to hear what you think.
Hazelnut Chocolate Sandwich Cookies
Ingredients
Cookies
- ½ cup hazelnut spread
- ½ cup butter
- 1¼ cup white sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Filling
- ¼ cup butter
- ¼ cup hazelnut spread
- 2 cups icing sugar
Instructions
- In a large bowl, beat the hazelnut spread and butter together until combined.
- Beat in the sugar, then the eggs, beating until smooth.
- Fold in the flour, baking powder, and salt.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350℉ and line baking sheets with parchment paper or silicone mat.
- Scoop the cookie dough onto the prepared pan.
- Bake in preheated oven for 12-15 minutes, depending on the size of your cookies. They should be just baked in the centre and may still look slightly wet.
- Allow cookies to cool for 2-3 minutes on the pan before transferring to a wire rack to cool completely.
Filling
- Beat the butter and hazelnut spread together until smooth.
- Add the sugar, ½ cup at a time, beating to combine the sugar.
- Once cookies are cooled, spread a layer of filling on the bottom of half of the cookies. Top each one with the remaining cookies to form a sandwich.
- Sprinkle a light dusting of icing sugar over the cookies before serving, if desired.
