Consisting of buttery, melt in your mouth hazelnut cookies filled with a chocolate hazelnut spread, these chocolate hazelnut cookies are irresistibly delicious! For a decorative finish, the sandwich cookies are drizzled with melted chocolate and a sprinkling of finely chopped hazelnuts. If you are a lover of chocolate and hazelnuts, then these cookies are for you!
What Makes These Sandwich Cookies So Good?
- Buttery, melt in your mouth hazelnut cookies made with ground hazelnuts for natural hazelnut flavor
- Flavorful chocolate hazelnut filling that beautifully complements the hazelnut flavor in the cookies
- Fun decorative drizzle and sprinkling of melted chocolate and hazelnuts to highlight the flavor of the cookies and filling
How to Make the Best Chocolate Hazelnut Sandwich Cookies
I can not even begin to express how good these sandwich cookies are! The batch I made for my family and I literally disappeared within days. I just love how the hazelnut flavor in these butter-based cookies is prominent without being overwhelming. To achieve naturally flavored hazelnut cookies, I used hazelnut flour in place of any artificial flavorings.
As for the chocolate component to these cookies, I debated between using a chocolate ganache filling or chocolate hazelnut spread. The winner of this battle was the chocolate hazelnut spread as I felt that it would be a better fit and help reinforce the hazelnut flavor in the cookies – best decision ever!!
To make this recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Hazelnut Flour
- Brown Sugar
- Salt
- Egg
- Unsalted Butter
- Vanilla Extract
- Chocolate Hazelnut Spread
- Dark Chocolate
- Whole Hazelnuts (Finely Chopped)
- Vegetable Oil
Tips for Making the Best Sandwich Cookies
- Evenly Roll Out the Chilled Cookie Dough – for evenly shaped cookies with the same thickness, roll out the chilled cookie dough as evenly as possible between 1/8 to 1/4 inch thickness.
- Dip the Ends of the Cookie Cutter in Flour to Prevent Sticking – lightly dipping the bottom of the cookie cutter in flour in between cutting out cookie dough shapes will help prevent the cookie dough from sticking to the cutter. Additionally, it will help result in more evenly shaped cookie dough pieces.
- Chill the Cut Cookie Dough Pieces Before Baking – chilling the cookie dough pieces before baking allow the butter in the dough to firm back up and help to reduce overspreading as the cookies bake. I normally chill the cut cookie dough pieces for 15 minutes in the freezer or 30 minutes in the refrigerator prior to baking.
- Completely Cool the Cookies – to prevent the filling from melting and oozing out of the cookie sandwiches, the individual cookies should be completely cooled before they are sandwiched together with the filling.
How to Store
Hazelnut sandwich cookies stored in an airtight container will last 1-2 days at room temperature depending on the humidity of your kitchen. For longer storage, place cookies in an airtight container and store them in the fridge for 4-5 days. When ready to serve, leave cookies at room temperature for 15-20 minutes to restore soft texture or serve chilled if preferred.
Frequently Asked Questions
How Can I Make Hazelnut Flour from Scratch?
The easiest way to make hazelnut flour would be to ground whole hazelnuts (toasted and cooled for a more aromatic flavor) in a food processor or coffee grinder into a fine flour texture. If in a pinch, I recommend purchasing this hazelnut flour.
What size cookie cutter should I use to make cookies?
For the perfect-sized cookie sandwiches that are not too big or too small, I like to use a 2-inch circular cookie or biscuit cutter. A small drinking glass with a 2-inch diameter will work as well.
Can I substitute the hazelnut flour with another nut flour?
Yes, if preferred the hazelnut flour may be substituted with almond, pecan, or pistachio flour. To make nut flour from scratch simply ground the whole nuts into a fine flour in a food processor or coffee grinder.
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I hope you love this recipe as much as I do! If you make these chocolate hazelnut sandwich cookies, please make sure to let me know by tagging me @nourishedendeavors on Instagram. I love looking at the photos of recipes you all have made, or you can leave a comment and rate the recipe in the comment section down below. Happy baking, friends!
PrintChocolate Hazelnut Sandwich Cookies
Consisting of buttery, melt in your mouth hazelnut cookies filled with a chocolate hazelnut spread, these chocolate hazelnut cookies are irresistibly delicious! For a decorative finish, the sandwich cookies are drizzled with melted chocolate and a sprinkling of finely chopped hazelnuts.
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour 50 minutes
- Yield: 27 Cookies 1x
Ingredients
Hazelnut Cookies
- 2 1/2 Cups (325g) Unbleached All-Purpose Flour
- 1 Cup (92g) Hazelnut Flour
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 2/3 Cup (132g) Light or Dark Brown Sugar, Packed
- 1 Cup (226g) Unsalted Butter, Room Temperature
- 1 Teaspoon Vanilla Extract
Assembly
- 1 Cup (296g) Chocolate Hazelnut Spread, Plus More as Needed
- 2 Ounces (57g) Dark Chocolate, Finely Chopped
- 1/2 Teaspoon Neutral Flavored Oil
- 3–4 Tablespoons Finely Chopped Hazelnuts, Optional
Instructions
Hazelnut Cookies
- In a large mixing bowl, whisk together the flour, hazelnut flour, and salt. With a stand or hand mixer, cream the butter and brown sugar together at medium-high speed for 2-3 minutes or until the mixture appears smooth and fluffy.
- Beat the vanilla extract into the butter mixture followed by the egg at medium-high speed. Stop the mixer and use a silicone/rubber spatula to scrape the sides and base of the mixing bowl.
- Mix the dry ingredients into the wet batter at low speed just until cookie dough comes together and starts to form into a ball. Take care to not overmix.
- Transfer the cookie dough to a lightly floured work surface and divide the dough into equal portions. Shape each portion into a flat disk.
- Wrap both disks of dough in plastic wrap and refrigerate for 2-3 hours or overnight. If disks of dough are chilled for more than 3 hours, allow the dough to rest at room temperature for 10-12 minutes to soften up a little before rolling and cutting into circles.
- Line (2) large baking sheets with parchment paper or silicone baking mats. Working with one disk of dough at a time, lightly flour a work surface and roll the cookie dough into a large circle about 1/4 inch thick.
- Using a 2 inch circular cookie/biscuit cutter lightly dipped in flour, cut out cookie dough pieces and transfer to the prepared baking sheet(s) placing each piece of dough 1 inch apart.
- Re-roll the cookie dough scraps and cut as many circle shapes as you can. Repeat the process with the remaining disk of cookie dough. You should end up with 54 cookie dough pieces divided between the two baking sheets.
- Preheat the oven to 350F(175C). Place cookie dough cutouts in the freezer for 15 minutes or in the fridge for 30 minutes before baking. This will allow the butter in the dough to firm back up and prevent the cookies from overspreading and losing their shape once baked.
- Bake the cookie dough cutouts for 12-14 minutes or until the edges appear crisp and the top of the cookies no longer look wet (unbaked). If your oven runs hot, check on the cookies between the 10-12 minute mark.
- Cool the cookies on the baking sheet(s) for 3-4 minutes before transferring to cooling racks to cool completely to room temperature.
Assembly
- Add the chopped chocolate and oil in a small heat-proof bowl and place over a pot of simmering water (Make sure the bowl is not touching the water). Intermittently mix the chocolate and oil together until it melts into a smooth mixture.
- Carefully remove the melted chocolate from the heat and set it aside to cool. Fill a large pastry bag with the chocolate hazelnut spread. Set aside.
- Turn over half of the cooled cookies. Snip off about 1/8 to 1/4 inch from the tip of the pastry bag and pipe a generous amount of the spread into the center of the cookies. Refill the pastry bag with more spread as needed.
- Top the cookies with the remaining cookies to form a sandwich. Drizzle the cooled chocolate over the top of the cookie sandwiches and sprinkle with the chopped hazelnuts (optional) before serving.
Notes
- Hazelnut sandwich cookies stored in an airtight container will last 1-2 days at room temperature depending on the humidity of your kitchen. For longer storage, place cookies in an airtight container and store them in the fridge for 4-5 days.
- To make your own hazelnut flour, ground whole hazelnuts (toasted and cooled for a more aromatic flavor) in a food processor or coffee grinder into a fine flour texture.
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