These chocolate hazelnut sandwich cookies bring together rich, cocoa-infused cookie shells rolled in crunchy chopped hazelnuts and filled with a smooth layer of chocolate hazelnut spread. The result is a decadent, chewy, nutty dessert that feels luxurious but is easy to make at home. Whether you’re baking for the holidays or simply satisfying a sweet tooth, these cookies are sure to impress.
Why You’ll Love This Recipe
These cookies are the perfect harmony of textures and flavors—crackly on the outside, chewy in the center, with a creamy chocolate hazelnut filling that ties everything together. They look and taste like something from a gourmet bakery but are simple enough to make in your own kitchen. Ideal for gifting, cookie exchanges, or cozy weekend baking, this recipe is a must for chocolate and Nutella lovers alike.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookies:
unsalted butter, softened
granulated sugar
brown sugar, packed
large egg
vanilla extract
all-purpose flour
unsweetened cocoa powder
baking soda
salt
finely chopped hazelnuts (for rolling)
For the filling:
chocolate hazelnut spread (like Nutella)
directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Scoop the dough into 1-inch balls. Roll each ball in the chopped hazelnuts to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your fingers.
- Bake for 9–11 minutes, or until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, spread about 1 teaspoon of chocolate hazelnut spread on the flat side of one cookie. Top with a second cookie to create a sandwich.
- Repeat with remaining cookies. Serve and enjoy.
Servings and timing
Servings: Makes approximately 18 sandwich cookies (36 individual cookies)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
- Add Espresso Powder: Mix in ½ teaspoon of instant espresso powder to enhance the chocolate flavor.
- Use White Chocolate Spread: For a twist, use a white chocolate hazelnut spread as the filling.
- Add a Pinch of Sea Salt: Sprinkle sea salt over the filling for a sweet-salty contrast.
- Chill the Dough: For a thicker, chewier texture, refrigerate the dough for 30 minutes before baking.
- Make Them Mini: Use a smaller cookie scoop for bite-sized sandwich cookies—perfect for dessert platters.
storage/reheating
Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing (unfilled): Freeze the baked cookies before filling. Store in a freezer-safe container for up to 2 months. Thaw before assembling.
Reheating: Not necessary. These cookies are best enjoyed at room temperature.
FAQs
Can I make the dough in advance?
Yes, you can prepare the dough up to 48 hours in advance. Keep it covered in the refrigerator until ready to bake.
Can I freeze the assembled cookies?
While possible, it’s best to freeze the cookies unfilled. Chocolate hazelnut spread may change texture slightly when frozen and thawed.
What type of hazelnuts should I use?
Finely chopped, toasted hazelnuts offer the best texture and flavor. Avoid using salted varieties.
Can I substitute another nut?
Yes, almonds or pecans can be used in place of hazelnuts if preferred.
Do I need to chill the dough before baking?
Not required, but chilling for 30 minutes can help the cookies hold their shape better during baking.
What’s the best way to spread the filling?
Use a small offset spatula or the back of a spoon to evenly spread the chocolate hazelnut filling.
Can I use a different filling?
Yes, you can substitute with peanut butter, almond butter, or any flavored ganache or buttercream.
How do I keep the cookies soft?
Store in an airtight container with a slice of bread or a marshmallow to help maintain softness.
Why did my cookies spread too much?
The dough may have been too warm. Try chilling the dough for 30 minutes before baking.
Are these cookies suitable for gifting?
Absolutely. They make a lovely addition to cookie boxes and holiday gift trays.
Conclusion
Chocolate Hazelnut Sandwich Cookies are a deliciously indulgent treat perfect for chocolate lovers and festive occasions. Their rich flavor, soft texture, and creamy filling make them a standout dessert that feels both nostalgic and elevated. With a few simple ingredients and a little care, you’ll have a batch of bakery-worthy cookies ready to impress any crowd—or to enjoy all to yourself.
Print
Chocolate Hazelnut Sandwich Cookies
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (includes chilling)
- Yield: 20 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-bake cheesecake truffles with a creamy caramel center, dipped in rich chocolate and topped with graham cracker crumbs. An indulgent, bite-sized treat perfect for parties or gifting.
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs (plus extra for topping)
- 1/4 cup caramel sauce (thick consistency)
- 1 1/2 cups dark or semisweet chocolate chips
- 1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix until fully combined.
- Stir in graham cracker crumbs to form a moldable dough.
- Scoop about 1 tablespoon of the mixture and flatten slightly. Add 1/2 teaspoon caramel in the center and fold dough around it to form a ball. Repeat with remaining dough.
- Freeze truffles for 20–30 minutes until firm.
- Melt chocolate chips with coconut oil or butter in a microwave or double boiler until smooth.
- Dip each truffle into melted chocolate, allowing excess to drip off, and place on parchment paper.
- Immediately sprinkle with extra graham cracker crumbs before chocolate sets.
- Chill truffles until firm. Serve cold or at room temperature.
Notes
- Use thick caramel sauce to avoid leaking.
- Truffles can be stored in the fridge for up to 5 days.
- Use a small cookie scoop for evenly sized truffles.
- Drizzle with white chocolate for extra decoration.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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