Tag Archives: nutella cookies

Nutella Sandwich Cookies

Nutella Sandwich Cookies​

I promised you new Nutella recipes almost two months ago, and I am finally delivering in the form of the cutest, tiniest, most delicious Nutella Sandwich Cookies you ever did see.

Made with a buttery hazelnut sugar cookie dough and filled with a spoonful of Nutella, these are completely irresistible. Their texture isn’t crunchy or hard, so Nutella won’t squidge out the sides when you take a bite, but they are still sturdy enough to stack—it’s a little difficult to explain, but it’s so good.

I suppose the best endorsement I can give these Nutella Sandwich Cookies is that I have not shared even one with any of my friends or acquaintances, which is remarkable when you consider that the batch size falls around 8 dozen!

Nutella Sandwich Cookies​

I’ll be the first to admit it: 8 dozen is a lot of cookies. But hear me out. Making sandwich cookies is a whole production, so you might as well make a ton at once to get your energy’s worth, right?! Also, they’re teeny tiny—1 1/2 inches in diameter, smaller than an Oreo. I can easily put away three or four at a time. If you’re still concerned, know that Nutella Sandwich Cookies keep for a while—longer than a week—so you don’t have to worry about them spoiling.

Honestly though, I don’t think you’ll have a whole lot of trouble putting these away. I mean, I’m over here by my lonesome and I’m managing just fine.

Nutella Sandwich Cookies​
Nutella Sandwich Cookies
makes about 8 dozen small cookies

Cookie Dough:
2/3 cup whole raw hazelnuts
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
~1 cup Nutella

Preheat oven to 350F. Scatter hazelnuts on a dry rimmed sheet pan. Let toast for 5-7 minutes. Remove pan to a rack and turn off oven. Let hazelnuts cool to room temperature; no need to peel.

When hazelnuts are room temperature, add them to the bowl of a food processor. Pulse until a fine meal forms—do not over process or you’ll have hazelnut butter.

In a large mixing bowl, whisk together flour, hazelnut meal, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters, wrap each in plastic, and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/8-inch thickness. Cut cookies with a 1 1/2-inch round cookie cutter. Place cut cookies an 1 inch apart on prepared baking sheets. Bake cookies 6-7 minutes, until no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

If not sandwiching immediately, store cookies in an airtight container for up to a couple of days.

To assemble sandwich cookies, place half the baked cookies on a surface bottom-side-up. Spoon or pipe about 1/2 teaspoon of Nutella on each cookie before gently topping with another cookie, bottom-side-down. Repeat until all cookies have been filled.

Cookies may be eaten immediately, but I like to let them sit in a single layer for a bit so that the cookies soften slightly against the Nutella; this way the cookie stays intact when you bite in.

Cookies will keep in an airtight container at room temperature for at least a week.

Friday Favorites: Nutella

Friday Favorites: Nutella​

It has come to my attention that a gross oversight has occurred. Despite more than six years of blogging and 600 recipes, there are less than ten Nutella recipes on this site. I honestly don’t know how I let this happen, but rest assured I will be making up for it with plenty of new recipes featuring our favorite chocolate hazelnut spread coming your way soon. Until then though, here are my best Nutella bakes from my archives.

Friday Favorites: Nutella​

Easy Nutella Cookies {Grain-Free}

These crinkly little Nutella cookies are easy as can be! They’re grain-free, have six ingredients, and are impossible to resist.

Friday Favorites: Nutella​

Yellow Cupcakes with Nutella Buttercream

If there is one thing in the world more delicious than Nutella straight-up, it’s Nutella Buttercream. Everyone’s favorite chocolate hazelnut spread is whipped into an otherwise classic vanilla buttercream, then piled onto buttery yellow cupcakes.

Friday Favorites: Nutella​

Nutella Morning Buns

Nutella and buttery pastry tie the knot in these twist morning buns. This is one of my easiest yeasted pastry recipes and also one of my best.

Friday Favorites: Nutella​

Nutella Swirl Brownies

Want big Nutella flavor without having to reinvent the wheel? Swirl it into your favorite brownie recipe! I used my tried and true Cocoa Brownies here, and the chocolate hazelnut fudginess is out of this world!

Friday Favorites: Nutella​

Brown Butter Nutella Swirl Muffins

There are few things I loathe more than cleaning a muffin pan, but these Brown Butter Nutella Swirl Muffins are worth every second spent scrubbing.

Friday Favorites: Nutella​

Nutella Cream Pie

A graham and hazelnut crust filled with Nutella pudding and finished with whipped cream and candied hazelnuts?! You better believe it.

What’s your favorite way to bake with Nutella? Let me know in the comments or on social media!