Chocolate Nutella Sandwich Cookies

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5 from 20 votes

Chocolate Nutella Sandwich Cookies consist of cocoa and flour-based cookie dough formed into logs, chilled, sliced, and baked into chocolate cookies. They are paired with a fluffy ganache made from heavy cream, semi-sweet chocolate, and Nutella spread between cookie pairs. The result is a rich, layered chocolate and hazelnut flavor with a tender, slightly chewy cookie texture balanced by a smooth, creamy filling.

Prep Time

1 hr

Cook Time

10 mins

Additional Time

2 hrs

Total Time

3 hrs 10 mins

Servings: 40 cookies

Calories: 84 kcal

Course: Dessert

Cuisine: American

Ingredients

Dough

2 cups all-purpose flour 282 grams
¾ cup cocoa powder 64g, dutch processed
½ teaspoon baking powder
¼ teaspoon salt
1 cup butter softened, salted, 227g
¾ cup granulated sugar 150g
1 egg large
1 teaspoon vanilla extract pure

Ganache

1 cup heavy cream
1 cup semisweet chocolate chips or chopped dark chocolate
¾ cup Nutella

Instructions

Cup of Yum

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

For assembly, spread 1-2 teaspoons of Nutella or ganache between two cookies and chill to firm.
Store assembled cookies in airtight containers at room temperature up to 3 days or refrigerated up to a week.
Baked unfilled cookies freeze well for up to 3 months; assemble after thawing for best freshness.
Warm cookies briefly in the microwave to soften and enhance chocolate and hazelnut flavors.
Dough logs can be prepared and refrigerated up to 3 days or frozen for 3 months before slicing and baking.
Natural unsweetened cocoa powder may substitute for Dutch-processed, with slight color and taste differences.

Nutrition Information

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%)

Nutrition Facts

Serving: 40 cookies

Amount Per Serving

Calories 84

% 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.