Everyone loves the smooth and creamy texture of chocolate hazelnut spread, more commonly known as Nutella. Now imagine it sandwiched between two soft tender cookies and you have yourself a great snack. The perfect combination of flavors combine together to form a delicious bite.
If you haven’t experienced the delectable taste of Nutella yet, then you are really missing out. It’s a combination of hazelnuts, sugar and cocoa powder with some other ingredients, blended together to form a smooth and creamy chocolate spread. It’s perfect on toast, as a dip for fruit or used in desserts. No matter how you have it, I can guarantee you will enjoy it.
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Equipment Needed To Make These Cookies
- Stand Mixer: This will make the job of mixing your dough so much easier.
- Baking Trays: I like to use a sturdy aluminum Baking Tray when baking cookies.
- Parchment Paper: Using Parchment Paper will allow your cookies not to stick and will also help with clean up.
- Cookie Scoop: A Small Cookie Scoop will allow your cookies to be uniform in size.
Simple Ingredients Needed To Make These Cookies
- Flour: A good All Purpose Flour works well for this recipe.
- Baking Powder & Baking Soda: These are the leavening agents in these cookies. It will allow them to rise slightly and give them a tender texture.
- Salt: A pinch of salt will enhance the flavors in the recipe.
- Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. It is also important to keep your butter out on the counter so that it gets to room temperature. This will allow for a smooth mixture.
- Sugar: For this recipe I used both Granulated Sugar and Light Brown Sugar.
- Egg: Using a room temperature egg will allow it to blend into the other ingredients easily.
- Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
- Quick Cooking Oats: For added texture.
- Hazelnut Spread: Also known as Nutella. A combination of hazelnuts, sugar and cocoa powder blended together to form a smooth and creamy chocolate spread.
Hazelnut Spread Sandwich Cookie
Course: DessertDifficulty: EasyA chocolate hazelnut spread sandwiched between two soft tender cookies to form the perfect treat.
Ingredients
1/2 Cup unsalted butter at room temperature
1/3 Cup Granulated Sugar
1/3 Cup packed Light Brown Sugar
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/8 Teaspoon salt
1 Egg
1 Teaspoon Pure Vanilla Extract
1 1/2 CupsAll Purpose Flour
3/4 Cup quick cooking rolled oats
1/2 Cup hazelnut spread, Nutella
Directions
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- Beat butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the baking powder, baking soda and salt and continue beating until combined. Beat in the egg and vanilla extract until combined, scraping the sides of the bowl if needed. Add the flour and the quick cooking rolled oats and once again beat until combined.
- Scoop out dough using a small cookie scoop. Roll each dough ball in the palms of your hands to form a smooth ball. Place each ball on the prepared cookie sheet 2” apart. Flatten each ball with the bottom of a floured coated glass. Place in the preheated oven and bake for 8 to 9 minutes or until edges are firm and bottoms are lightly browned. Remove from oven and allow to cool completely on a wire rack.
- Fill a piping bag with hazelnut spread. Cut a small portion off the tip of the bag. Pip a small amount of hazelnut spread on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Place on a serving dish and serve.
- Enjoy.
