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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.