Toasted Hazelnut Nutella Sandwich Cookies
Crispy hazelnut butter cookies sandwiched with Nutella and dipped in dark chocolate, finished with crushed toasted hazelnuts. These sophisticated cookies combine nutty depth from ground hazelnuts and espresso powder with creamy Nutella filling and a snappy chocolate shell. Perfect for afternoon tea, holiday gifts, or impressing guests who appreciate quality chocolate confections. This version layers hazelnut throughout the dough rather than just as topping, creating a cohesive flavor profile from first bite to last.
Ingredients
- 1 cup hazelnuts, toasted and skinned, plus more for garnish
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 ⅓ sticks unsalted butter, softened, divided
- 1 ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons espresso powderinstant coffee1:1flavor
similar caffeine lift, slightly less intensity
- 1 teaspoon vanilla extract
- ⅝ of 13-ounce jar Nutellachocolate hazelnut spread (store-brand)1:1fillingadds tree_nuts
budget alternative, varies in texture and sweetness
Full guide → - 1 cup (6 ounces) semi-sweet chocolate chipsdark chocolate chips1:1flavor
darker, less sweet finish
Instructions
- 1
Pulse toasted hazelnuts in food processor until finely ground.
- 2
Whisk together flour, salt, baking powder, and ground hazelnuts in a medium bowl.
- 3
Beat softened butter and sugar on medium-high speed until pale and fluffy.
- 4
Add egg, then yolk, then espresso powder, then vanilla one at a time, beating between each.
- 5
Add flour mixture and beat on medium-low speed until combined.
- 6
Divide dough in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
- 7
Preheat oven to 375 F and line 2 baking sheets with parchment paper.
- 8
Remove dough from fridge and let sit on counter for 10 minutes.
- 9
Lightly flour counter and roll one disk to 1/8 inch thickness.
- 10
Cut circles with a 2- to 2 1/2-inch round cutter, spacing 1/2 inch apart on sheets. Repeat with second disk.
- 11
Bake until edges are lightly browned.
- 12
Cool cookies completely on a wire rack.
- 13
Spread Nutella between two cookies using a knife or piping bag. Repeat with all cookies.
- 14
Melt semi-sweet chocolate with remaining butter in a small saucepan over very low heat, whisking until smooth.
- 15
Transfer chocolate to a medium bowl and cool for 5 minutes.
- 16
Dip each sandwich cookie halfway into chocolate, place on parchment paper.
- 17
Chop toasted hazelnuts and sprinkle onto chocolate-covered portion of each cookie.
- 18
Let sit about 30 minutes until chocolate hardens before serving.
Tips
Chill dough thoroughly before rolling to prevent spreading and maintain crisp edges during baking.
Dip cookies quickly into cooled chocolate so filling doesn't soften; if chocolate thickens, rewarm gently over low heat.
Toast and skin hazelnuts yourself for fresher flavor, or use quality roasted hazelnut products.
Good to Know
Layer cooled sandwich cookies between parchment in an airtight container at room temperature for up to 5 days. Chocolate coating protects filling and extends freshness.
Make dough up to 2 days ahead, wrapped and refrigerated. Bake cookies up to 3 days ahead, then assemble and dip the day of serving for best chocolate texture.
Serve at room temperature with coffee, tea, or hot chocolate. Ideal for afternoon gatherings, dessert platters, or gift boxes.
Common Mistakes
Overbake cookies to avoid dry texture and bitter edges; remove at first sign of browning.
Skip softening dough before rolling to avoid cracking and uneven thickness.
Dip into hot chocolate to avoid breaking cookies and losing Nutella filling.
Rush chocolate cooling to avoid thin, runny coating that won't set properly.
Substitutions
budget alternative, varies in texture and sweetness
Full guide →FAQ
Can I make these ahead and freeze them?
Yes, freeze unfilled baked cookies in an airtight container for up to 1 month. Assemble and dip after thawing. Fully assembled cookies freeze less successfully due to chocolate brittleness and filling texture changes.
What if my dough is too soft to roll after 1 hour?
Refrigerate longer, up to 24 hours total. If still soft, chill between cuts. Alternatively, use a cookie scoop to shape balls, then flatten slightly with the bottom of a glass dipped in sugar.
How long do dipped cookies keep before chocolate sets?
Leave at room temperature for 30 minutes minimum until chocolate fully hardens. Ambient temperature affects timing; cool kitchens may need extra time. Store in cool conditions to prevent chocolate bloom.