Best Hazelnut Chocolate Cookie Sandwiches Recipes

PEANUT BUTTER CHOCOLATE-HAZELNUT COOKIE SANDWICHES RECIPE - (4.2/5)

Peanut Butter Chocolate-Hazelnut Cookie Sandwiches Recipe - (4.2/5) image

Provided by dcarriger56

Number Of Ingredients 10

Ingredients

1/2 cup granulated sugar plus more for flattening
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup (1 stick) butter, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-hazelnut spread

Steps:

Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour. Heat oven to 375°F. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.

HAZELNUT & CHOCOLATE COOKIE SANDWICHES

Hazelnut & chocolate cookie sandwiches image

How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence

Provided by Esther Clark

Categories Afternoon tea, Treat

Time 32m

Yield Makes 12

Number Of Ingredients 11

Ingredients

120g unsalted butter , softened
100g light brown soft sugar
75g golden caster sugar
½ tsp fine sea salt
1 medium egg , lightly beaten
1 tsp vanilla extract
200g plain flour
¼ tsp bicarbonate of soda
100g milk chocolate , roughly chopped
70g skinless hazelnuts , roughly chopped and toasted
120g chocolate hazelnut spread

Steps:

Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.

Nutrition Facts : Calories 336 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium