Best Hazelnut Peanut Butter Sandwich Cookies Recipes

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CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES



Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 sandwich cookies

Number Of Ingredients 13

1 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
3/4 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
2 tbsps. milk
1 tsp. vanilla extract
1 1/2 cups quick rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 cup sweetened coconut flakes
1 tsp. baking powder
1 tsp. baking soda
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread

Steps:

  • HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
  • DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
  • SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES



Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies image

Make and share this Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies recipe from Food.com.

Provided by Jifreg Recipes

Categories     Dessert

Time 1h10m

Yield 24 sandwich cookies

Number Of Ingredients 13

1 cup sugar
1 cup brown sugar, firmly packed
1/2 cup butter, softened
3/4 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 cup sweetened flaked coconut
1 teaspoon baking powder
1 teaspoon baking soda
1 (14 1/8 ounce) jar Jif® Chocolate Flavored Hazelnut Spread

Steps:

  • HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
  • DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
  • SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Nutrition Facts : Calories 165.9, Fat 6, SaturatedFat 3.9, Cholesterol 25.9, Sodium 121.1, Carbohydrate 26.7, Fiber 0.8, Sugar 19, Protein 1.9

HAZELNUT PEANUT BUTTER SANDWICH COOKIES RECIPE - (4.4/5)



Hazelnut Peanut Butter Sandwich Cookies Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 5

1 pouch peanut butter cookie mix
1/3 cup butter or margarine, softened
1 egg
1 cup hazelnut spread with cocoa
1/4 cup powdered sugar

Steps:

  • Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

HAZELNUT PEANUT BUTTER SANDWICH COOKIES



Hazelnut Peanut Butter Sandwich Cookies image

Try a fun and new flavorful twist on peanut butter sandwich cookies by swapping out the filling for hazelnut spread.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 30

Number Of Ingredients 5

1 pouch Betty Crocker™ peanut butter cookie mix
1/3 cup butter or margarine, softened
1 egg
1 cup Nutella® hazelnut spread with cocoa
1/4 cup powdered sugar

Steps:

  • Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
  • Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Sandwich Cookie, Sodium 105 mg, Sugar 2 g, TransFat 0 g

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