Chocolate Nutella Sandwich Cookies
User Reviews
5.0
30 reviews
Excellent
Chocolate Nutella Sandwich Cookies
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Buttery, chocolatey, and filled with a dreamy chocolate hazelnut spread, these Nutella Sandwich Cookies are pure bliss in every bite. With crisp yet tender cookies hugging a rich Nutella ganache, this cookie recipe is a must-try for Nutella fans and anyone who loves a sweet, chocolatey treat!
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Ingredients
Dough
- 2 cups (282g) all-purpose flour
- ¾ cup (64g) dutch processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (227g) salted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips or chopped dark chocolate
- ¾ cup Nutella
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Instructions
- Combine flour, cocoa powder, baking powder and salt in a medium bowl.
- In a large separate bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well, scraping down the sides of the bowl.
- Gradually add the flour/cocoa powder mixture on low speed until combined.
- Divide dough in half and shape each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate 1 hour or until firm.
- Meanwhile make the ganache by heating the cream in the microwave for 60 seconds or in a small pot on the stove just until it simmers but does not boil. Pour the hot cream over the chocolate chips in a medium bowl and wait for 5 minutes. Add the Nutella, then stir until everything is melted and smooth and combined. Cool to room temperature, then beat until fluffy and light. If the ganache is not becoming fluffy, the mixture is probably still too warm and can go in the fridge for 10 minutes or so until it is cool enough to whip.
- Heat oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator and slice into ¼-inch thick slices with a sharp knife (I find a non-serrated knife works best). Place on the baking sheet and bake for 10 minutes, or until cookies are set. Transfer baked cookies to wire racks to cool completely.
- Transfer the Nutella ganache to a piping bag fitted with a decorative tip, then pipe swirls of it onto half of the cooled cookies. Top with another cookie to create a cookie sandwich, then refrigerate until shortly before serving.
Notes
- ssemble cookies by spreading about 1-2 teaspoons of Nutella on the underside of one cookie, then topping it with another cookie, creating a cookie sandwich. Refrigerate for 30 minutes to allow the Nutella to firm up. It's not as pretty but still delicious.
- Store: Keep Nutella sandwich cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week. Let chilled cookies sit out for a few minutes before serving for the best texture.
- Freeze: Freeze baked cookies (without the filling) in an airtight container for up to three months. Assemble with Nutella ganache after thawing for the freshest taste.
- Reheat: If you prefer a slightly softer cookie, warm them in the microwave for just a few seconds to bring out the rich, chocolate hazelnut flavors.
- Make Ahead: Prepare the cookie dough logs and store them in the fridge for up to three days or freeze them for up to three months. Simply slice and bake whenever you’re ready for fresh cookies!
- Alternatively, you can skip the ganache and simply assemble cookies by spreading about 1-2 teaspoons of Nutella on the underside of one cookie, then topping it with another cookie, creating a cookie sandwich. Refrigerate for 30 minutes to allow the Nutella to firm up. It's not as pretty but still delicious.
- Natural unsweetened cocoa powder can also be used, but the color and taste will be slightly different.
- Store: Keep Nutella sandwich cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week. Let chilled cookies sit out for a few minutes before serving for the best texture.
- Freeze: Freeze baked cookies (without the filling) in an airtight container for up to three months. Assemble with Nutella ganache after thawing for the freshest taste.
- Reheat: If you prefer a slightly softer cookie, warm them in the microwave for just a few seconds to bring out the rich, chocolate hazelnut flavors.
- Make Ahead: Prepare the cookie dough logs and store them in the fridge for up to three days or freeze them for up to three months. Simply slice and bake whenever you’re ready for fresh cookies!
Nutrition Information
Show Details
Serving
1cookie
Calories
84kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
62mg
(3%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
148IU
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 148IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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