For a delightful treat, sandwich two soft, freshly made chocolate cookies with a sweet, creamy chocolate hazelnut spread.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 18 |
| Yield: | 18 sandwich cookies |
Ingredients
- Reynolds® Parchment Paper
- 1 ⅓ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon hazelnut extract or vanilla extract*
- 1 egg
- ½ cup mini semisweet chocolate chips
- ½ cup chocolate-hazelnut spread, almond butter, or peanut butter, or more as needed
Instructions
- Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
- Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
- Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
- *If using almond or peanut butter, substitute vanilla for the hazelnut extract
- Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.
- Double up the fun with these double chocolate sandwich cookies. You can customize your filling for each person in the family. And be sure to line your cookie sheets with parchment paper so your cookies will bake evenly and won’t break apart!
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 98 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I have not made this but it looks amazing!!!!!!!
I followed this recipe almost exactly. The only change I made was melt the chocolate chips I used because I wanted a simple chocolate cookie. I like them, but they are not as sweet as I would prefer. Does anyone know if there is a way to make these slightly sweeter without changing the texture? The texture is perfect- light and fluffy. Thanks!
Followed the cookie recipe which came out perfect but instead of hazelnut creme I used melted white chocolate. Yummy cookie that’s not too sweet.
Well. I like my chocolate cookies to taste like chocolate cookies. This was not as expected. I had to make a “super peanut butter” filling to even get my family to try it, again. We then froze the sandwiches hoping that it would be better frozen . The results were: As long as we eat them fast enough and just the peanut butter filling they are ok. Mediocre at best.
Wow, these really turned out great! I was a little skeptical, but I made the cookies exactly per the recipe and they are delicious! They’re super chocolatey and rich, yet somehow lighter in texture than I expected them to be. I will make these again and again. I did not have any Nutella, but did have marshmallow fluff that needed using- it made a delicious filling (if messy). I plan to try this with all sorts of variations on filling and flavored extract. (Coffee flavor? Mint chocolate? Dark chocolate orange? Raspberry? Oh, this is going to be fun.)
Got milk?? Very rich! Made it exactly as the directions stated. I am not a big chocolate person but the rest of the family is.
This are rich and tasty little treats. I didn’t have the hazelnut extract so I used vanilla. I found the dough a little thick and sticky, but it makes a cute little cookie. They didn’t last long in this household! These will satisfy your sweet crazing in just a couple of bites.
These were smaller than I expected but oh so rich! Totally hit the spot for my chocolate craving (and in just a piece or two), and fit perfectly into a mini cupcake wrapper for presenting in gift boxes to friends for the holidays. I put the Nutella into a thick plastic bag, snipped the corner a little bit, and “piped” Nutella onto one cookie while smushing it down with the second cookie. No mess! Can’t wait to try this with a mint-chocolate filling next time!
Talk about chocolate overload! The hint of hazelnut from the extract is fabulous. This is a great cookie. Be sure to have it with a big glass of milk! Also, do let the cookies cool all the way. I tried to spread one while it was warm and it fell apart.