Cookie sandwiches are the best because it’s just an excuse to eat two cookies at once. The filling is good sure, but two cookies is what really draws people in. At least for me anyway. Ice cream cookie sandwiches were my childhood dream come true. What’s not to love about cookies with ice cream in the middle? When ice cream isn’t around Nutella is definitely a more than adequate stand in. These Chocolate Hazelnut Cookie Sandwiches are made up of a delicious, easy-to-make, shortbread cookies filled with store-bought Nutella. You can make Nutella from scratch, if you’re feeling ambitious, but why would you do that when the store-bought stuff is amazing? If you don’t have Nutella on hand, don’t fret because you can still make these cookies with whatever flavored jam, jelly or preserves you have on hand or even with peanut butter!
The cookies are super simple to make (mainly because you don’t have to cream any butter and sugar together and worry about so many steps) but also because it’s made all in a food processor. Combine 1 cup flour and the nuts in a food processor and process until finely ground.
**Note: If I had it my way, I would’ve like to use peeled hazelnuts instead, to really bring out that flavor in the Nutella BUT the store was out of hazelnuts so I used almonds. You can feel free to use either or even pecans or walnuts would work as well!**
Add in 1/2 cup sugar, salt, cinnamon and remaining 1 cup all-purpose flour and process until evenly combined.
**Note: I like adding a small amount of cinnamon because it brings out the chocolate flavor so nicely. Also, the reason why you process half the flour first with the nuts, is because if you were to add all the dry ingredients all at once, the nuts wont have a chance to break down evenly.**
Add in the cold diced unsalted butter and vanilla extract to the food processor with the dry ingredients and pulse, in short bursts, until it comes together to form a dough.
If you find that the dough doesn’t fully come together in your food process after about 10 to 15 bursts, you can transfer the mixture to a bowl and use your hands to bring it together. You want to work as quick as possible so that the warmth from your hands doesn’t warm up the butter too much.
Divide the dough into two pieces and then wrap each piece in plastic wrap or wax paper, rolling to shape into logs. Chill until firm, for at least 1 hour or overnight.
**Note: This allows the shortbread to really firm up and makes it a lot easier for slicing and baking the cookies later on. The logs should be round and about 10 to 12 inches in length. You also want them to be similar in size so that you end up with an even amount of cookies since we’ll be sandwiching them together!**
Slice the chilled logs into 1/4-inch rounds and place them on two baking sheets, lined with parchment paper, about 1-inch apart. Since these don’t have any leavening agents they won’t spread out as much as normal cookies.
Bake until lightly golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool for about 5 to 8 minutes on the sheets.
Transfer remaining 1/4 cup sugar to a shallow bowl. Working quickly, spread about 1 to 2 teaspoons of Nutella on bottom of half of the warm cookies. Then press remaining cookies onto Nutella to form sandwiches.
**Tip: The best part of these cookies is that they’re so versatile. You can use whatever flavored jam or preserves, peanut butter or even marshmallow fluff would be great! Use whatever you have on hand!**
Roll cookies in sugar, while they’re still warm, to coat. Cool completely on wire racks before serving so that they firm up.
**Tip: It’s important to assemble the cookies, spreading with the Nutella and rolling in sugar, while they’re still somewhat warm because the Nutella spreads easier and the sugar sticks to the cookies!**
If you have any leftovers, you can store them in an airtight container at room temperature for up to 4 days. You can also make the dough logs, wrap them in plastic and freeze for up to 3 months. Then just thaw in the fridge, slice and bake as directed.
Depending on how much shortbread to filling ratio you like, you can slice the cookies thinner or thicker. Of course this will alter the baking time. The thinner the cookie the faster they’ll bake and the thicker they are, they’ll require a minute or two longer. I prefer more shortbread to filling ratio because otherwise it might be too sweet for my taste.
Hear me out. These would be great as a s’mores version. You can fill them with marshmallow fluff, roll in a mixture of crushed graham crackers and sugar, and then dip them half in melted chocolate. It would be the best summer cookie!
Whether you take the Nutella route or fill them with your favorite jam, these are the cookie sandwiches to make because they’re super easy to whip up and you can change them up each time, making them feel new and exciting. As always, let me know if you have any questions below, or if you give them a try let me know what you think. Better yet, snap a picture and share it on Instagram because I love to see my recipes out in the wild! Stay safe my friends!
- 2 cups all-purpose flour
- 1 1⁄4 cups slivered almonds (or peeled hazelnuts)
- ¾ cup granulated sugar, divided
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, chilled and diced
- 1 teaspoon vanilla extract
- 1⁄2 cup Nutella (or any jam or peanut butter)
- Combine 1 cup flour and the nuts in a food processor and process until finely ground. Add in ½ cup sugar, salt, cinnamon and remaining 1 cup flour and process until combined. Add butter and vanilla to food processor and pulse, in short bursts, until it comes together to form a dough.
- Divide the dough into two pieces and then wrap each piece in plastic wrap or wax paper, rolling to shape into logs. Chill until firm, for at least 1 hour or overnight.
- Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
- Slice the logs into ¼-inch rounds and place on the prepared baking sheets, about 1-inch apart. Bake until lightly golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool for about 5 to 8 minutes.
- Transfer remaining ¼ cup sugar to a shallow bowl. Working quickly, spread about 1 to 2 teaspoons of Nutella on bottom of half of the warm cookies. Then press remaining cookies onto Nutella to form sandwiches. Roll cookies in sugar, while they're still warm, to coat. Cool completely on wire racks. Leftovers can be stored in an airtight container at room temperature for up to 4 days. Enjoy!
Your photos are always so gorgeous!
These cookies look so good! Thanks for another great recipe. Stay safe ❤️
Yes! I’m into this. Always looking for ways to eat double the cookies. This shortbread looks gorgeous. I live in Scotland and have easy access to ground almonds, so I’d probably just start with that. Should work, right?