Chocolate Hazelnut Sandwich Cookies. Tender cocoa-hazelnut rounds joined with a measured chocolate-hazelnut filling. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A little cookie with two textures
Chocolate hazelnut sandwich cookies put a fine, gently crisp cocoa round around a softer, creamy center. The ground nuts belong in the dough itself; they should not appear only as a prop in a photograph. A modest amount of spread keeps the finished sandwich neat enough to handle.
This is a proposed formula, not a kitchen-tested bake. The plan is for roughly forty-eight small cutouts and twenty-four sandwiches. Rolling thickness, cutter size and how many times scraps are rerolled will change that yield; document them in a first trial.
The dough and filling are deliberately separate
Toast hazelnuts and let them cool before grinding finely. Stop before they turn oily or paste-like. The dough combines butter, sugar, egg, vanilla, flour, cocoa, baking powder and salt with those ground nuts. It contains no chocolate chips or ganache, so the filling remains a clean visible stripe.
Chocolate-hazelnut spread varies by brand in sweetness, thickness and allergens. Check its ingredients, particularly milk and soy, rather than claiming a universal dietary label. The three-quarter cup allowance is a working estimate of one and a half teaspoons in each sandwich, not an invitation to mound the filling high.
This is not a nut-free cookie: hazelnuts are essential to both its name and structure. Replacing ground nuts with flour would need a separately developed recipe and different image.
Ingredients for 24 sandwich cookies
| Ingredient | Amount | Use |
|---|---|---|
| Unsalted butter, softened | 3/4 cup | Cookie dough. |
| Granulated sugar | 1/2 cup | Cream with butter. |
| Large egg | 1 egg | Cookie dough. |
| Vanilla extract | 1 teaspoon | Cookie dough. |
| All-purpose flour | 1 1/2 cups | Spoon and level. |
| Finely ground toasted hazelnuts | 3/4 cup | Cool before grinding; avoid nut butter. |
| Unsweetened cocoa powder | 1/4 cup | Cookie dough. |
| Baking powder | 1/2 teaspoon | Cookie dough. |
| Fine salt | 1/4 teaspoon | Cookie dough. |
| Chocolate-hazelnut spread | 3/4 cup | About 1 1/2 teaspoons per sandwich; check label. |
Step-by-step method
- Beat 3/4 cup butter and 1/2 cup sugar until creamy. Beat in 1 egg and 1 tsp vanilla. Whisk 1 1/2 cups flour, 3/4 cup ground toasted hazelnuts, 1/4 cup cocoa, 1/2 tsp baking powder and 1/4 tsp salt separately; combine just until a dough forms.
- Flatten into two disks and chill, covered, for at least 60 minutes. Heat oven to 350°F toward the end. Roll one disk at a time to roughly 1/8 inch between parchment sheets and cut approximately 48 two-inch rounds, re-rolling scraps briefly. Keep unbaked rounds cool.
- Place rounds one inch apart on lined sheets. Bake one sheet at a time approximately 10–12 minutes, until edges look set. Cool five minutes on sheets and then on a rack until completely cool, approximately 25 minutes after the final batch.
- Spread approximately 1 1/2 tsp chocolate-hazelnut spread on the underside of each of 24 cookies and top with the remaining rounds. Note the actual cutout count, spreading and filling amount in a kitchen trial.
Roll cold and bake only until set
Cream the butter and sugar, add egg and vanilla, and work in the dry mixture without prolonged beating. Divide the dough into disks rather than one large lump so it chills and rolls evenly. Sixty minutes is the first proposed chilling interval; a soft disk may need longer.
Roll between parchment to roughly one-eighth inch. Move cutouts to lined sheets while they are still cool. If shapes tear, chill the sheet briefly instead of adding an unmeasured blanket of flour. Bake at 350°F until the edges look set, about ten to twelve minutes per sheet.
Completely cooled rounds can be paired by size before spreading. Put filling on undersides and press gently; too much pressure may crack a thin cookie. The planned twenty-four-minute cooking component assumes two sheets baked sequentially.
When cutouts or sandwiches misbehave
Warm dough can spread and lose a tidy edge. Cold dough that fractures on the rolling pin may simply need a short pause at room temperature. If the first tray shows a larger spread than expected, measure the difference and adjust chilling in the test notes before altering several ingredients at once.
A greasy nut meal may make a denser dough. Chop or pulse nuts in short bursts, then stop. If the filling squeezes out, reduce the portion and compare the actual yield to the planned three-quarter cup. Cooling the shells fully is essential to keeping the spread from becoming runny.
Herbs & Flour has a different hazelnut sandwich-cookie reference; this cocoa dough and its measured filling are independent editorial choices. A linked reference cannot validate this dough's specific bake time.
For a cookie box
Arrange cooled cookies in a single layer before stacking with parchment. A storage-quality test should determine whether the filling softens the shells and how long their texture remains attractive; no unverified gift-tin shelf life is promised here.
Package allergen information with any edible gift and keep the pin visual honest: two cocoa cookies and the named filling, not a nut-free seal or a claimed tested result. The exact title has no verified US Pinterest Search growth metric in this bundle.
Sandwich-cookie questions
Can I use whole hazelnuts?
Finely grind toasted nuts for the dough; whole pieces can snag the cutter and change the texture.
Do the cookies need a long chill?
Start with the measured 60 minutes and roll when firm; record any additional time in the tested total.
Can I fill warm cookies?
No. Let rounds cool fully so the spread holds a visible, even layer.
Further reading and related Chefly recipes: Herbs & Flour's hazelnut sandwich cookies. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Chocolate Hazelnut Sandwich Cookies. Category: Cookies. 24 sandwich cookies. Prep approximately 25 minutes; cooking approximately 24 minutes; additional cooling/chilling approximately 90 minutes; total approximately 139 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 3/4 cup Unsalted butter, softened; 1/2 cup Granulated sugar; 1 egg Large egg; 1 teaspoon Vanilla extract; 1 1/2 cups All-purpose flour; 3/4 cup Finely ground toasted hazelnuts; 1/4 cup Unsweetened cocoa powder; 1/2 teaspoon Baking powder; 1/4 teaspoon Fine salt; 3/4 cup Chocolate-hazelnut spread.
Instructions: Beat 3/4 cup butter and 1/2 cup sugar until creamy. Beat in 1 egg and 1 tsp vanilla. Whisk 1 1/2 cups flour, 3/4 cup ground toasted hazelnuts, 1/4 cup cocoa, 1/2 tsp baking powder and 1/4 tsp salt separately; combine just until a dough forms. Flatten into two disks and chill, covered, for at least 60 minutes. Heat oven to 350°F toward the end. Roll one disk at a time to roughly 1/8 inch between parchment sheets and cut approximately 48 two-inch rounds, re-rolling scraps briefly. Keep unbaked rounds cool. Place rounds one inch apart on lined sheets. Bake one sheet at a time approximately 10–12 minutes, until edges look set. Cool five minutes on sheets and then on a rack until completely cool, approximately 25 minutes after the final batch. Spread approximately 1 1/2 tsp chocolate-hazelnut spread on the underside of each of 24 cookies and top with the remaining rounds. Note the actual cutout count, spreading and filling amount in a kitchen trial.
Allergens: Hazelnuts (tree nuts); Wheat; Egg; Milk and soy may occur in spread; check label. Review packaged ingredients and cross-contact before serving.
Print
Chocolate Hazelnut Sandwich Cookies
- Total Time: 139 minutes
- Yield: 24 servings 1x
Description
Two dozen small cocoa-hazelnut sandwich cookies with chocolate-hazelnut spread.
Ingredients
- 3/4 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 3/4 cup Finely ground toasted hazelnuts
- 1/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Fine salt
- 3/4 cup Chocolate-hazelnut spread
Instructions
- Beat 3/4 cup butter and 1/2 cup sugar until creamy. Beat in 1 egg and 1 tsp vanilla. Whisk 1 1/2 cups flour, 3/4 cup ground toasted hazelnuts, 1/4 cup cocoa, 1/2 tsp baking powder and 1/4 tsp salt separately; combine just until a dough forms.
- Flatten into two disks and chill, covered, for at least 60 minutes. Heat oven to 350°F toward the end. Roll one disk at a time to roughly 1/8 inch between parchment sheets and cut approximately 48 two-inch rounds, re-rolling scraps briefly. Keep unbaked rounds cool.
- Place rounds one inch apart on lined sheets. Bake one sheet at a time approximately 10–12 minutes, until edges look set. Cool five minutes on sheets and then on a rack until completely cool, approximately 25 minutes after the final batch.
- Spread approximately 1 1/2 tsp chocolate-hazelnut spread on the underside of each of 24 cookies and top with the remaining rounds. Note the actual cutout count, spreading and filling amount in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 60-minute dough chill, two roughly 12-minute baking batches and 30-minute cool; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One filled two-cookie sandwich