Nutella Sandwich Cookies ~ these easy cookies have a delicately crisp exterior, and are soft and chewy inside. A thick layer of Nutella filling seals the deal. So yummy.
Nutella sandwich cookies are are extra luxurious
Because there are two cookies and a generous dollop of Nutella in every ‘sandwich’, you really get a substantial dessert with just a couple of these (sandwich cookies always make me feel like I’m getting away with something….2 cookies in one!) I think they’d be great to set out on the table after a dinner party or to share with that special someone on Valentine’s Day.
These sandwich cookies have a delicate crispy exterior, and a soft chewy inside
I’ve always loved that combination of textures in a cookie. The dough is almost equal parts almond meal and all purpose flour, plus some almond extract, so there is a distinct almond-y European quality about these cookies. The lingering flavor of the almonds and extract along with the thick velvety chocolate filling is so good.
Nutella needs no introduction, and it’s so handy to have in the cupboard for this kind of purpose.
It makes a sandwich cookie all that more easy to whip up when you don’t need to worry about the filling. The only trouble is keeping a jar around long enough, I have a husband who can ferret out a jar of Nutella no matter how well I hide it.
Tips for making Nutella Sandwich Cookies
- Cream your butter and sugar for at least 3 minutes, this incorporates air into the dough and helps the cookies become light and fluffy inside. I rely on my KitchenAid mixer for just this sort of hands free job.
- Don’t skip the dough chilling step, it’s essential to get the cookies to puff up and not spread flat.
- As always, make sure your oven is at the correct temperature, use an inexpensive oven thermometer to check it. I like the kind that hang on one of the oven racks, so it’s always there when I need it.
- Make sure to let your cookies cool completely before filling.
- Note: these cookies freeze well if you can’t trust yourself with the whole batch.
Other sandwich cookies to try ~
Roasted Rhubarb Baci di Dama
Vanilla on Vanilla Sandwich Cookies
Chocolate Peppermint Sandwich Cookies
Nutella Sandwich Cookies
- baking sheet
- parchment paper
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cup almond flour
- 3/4 cup all purpose flour
- pinch of salt
- Nutella, about 1/3 cup
- Preheat oven to 350F Line a baking sheet with parchment paper
- Cream the soft butter and sugar on medium high in a stand mixer for 3 minutes, scraping down the sides as necessary. This step is important because it will incorporate air into the dough to help the cookies rise. Beat in the extracts.
- Add the flours and mix until the dough starts to come together. Be sure to scrape down the sides to get all the butter incorporated.
- Turn out onto a lightly floured surface and bring the dough together with your hands, kneading into a soft dough.
- Use a small 1 1/4 inch cookie scoop to scoop out small amounts of dough and place them on the cookie sheet. Put the whole pan in the freezer until hard, about 30 minutes.
- Bake the the frozen dough balls on parchment lined baking sheets, about 2 inches apart, until they are risen and dry on top and just barely beginning to turn golden around the edges, about 12-14 minutes. Don't wait until they are brown or they will be over baked. The size of your cookies will determine the baking time, so do a test cookie or two to figure that out. Let cool on a rack before filling.
- Let cookies cool for a few minutes on the pan before transferring to a rack to cool completely.
- To fill the completely cooled cookies, put a dollop of Nutella on the flat side of one cookie, and top with another.
Make these Nutella Sandwich Cookies Your Own ~
- You can substitute hazelnut meal (get it online) for the almond meal and really hammer home the hazelnut theme.
- Make your own homemade Nutella if your family has finished off your last jar!
Thanks for pinning these Nutella Sandwich Cookies
Questions and Reviews
My coolies stayed in a ball after baking and did not flatten after cooling. Not sure why but now I can’t make a sandwich out of them. Going to try just putting the Nutella on top.
If they have a flat bottom you can still make sandwiches, they’d be more of a baci di dama cookie ~ an Italian classic!
I made these last night with hazelnut flour; they were delicious! The cookie was tender, nutty, and delicate in the best way. I think I’ll try making them with almond flour next and fill them with a white chocolate raspberry ganache…or maybe Bon Maman Intense Apricot Jam mixed with some cream cheese and a touch of almond extract.
I love the idea of switching these up with almond flour, like a macaron. And I’m obsessed with Bon Maman intense jams, I just bought the orange yesterday!
Does the nutella stay thick in between the cookie?
I don’t want it to be a thin messy layer presentation is everything to me!
It stays like it looks in the photos, but be sure to let the cookies cool COMPLETELY. And don’t press down too hard when you sandwich them.
Does your base recipe make only 9 sandwiches? I doubled the recipe and got 36 cookies = 18 sandwiches. I can’t imagine “having to give away” any if it only makes 9! I used a 1.25″ scoop. Did I do something wrong?
No, that’s 18 full sandwich cookies this recipe makes Susan.
Would hazelnut flower work as well in substitute for the almond flower. And is there anything I can substitute the almond extract for? Or am I able to just take it out all together?
You can use hazelnut flour in place of the almond flour, for sure, and substitute vanilla for the almond extract.
I love a good sandwich cookie and these look perfect!
Ever since Oreos, sandwich cookies are the best!
I am rather embarrassed to admit that I do not like Nutella. At all. Would you have a suggestion as to what filling might compliment these cookies?
lol I understand because some years back I ‘thought’ I didn’t like Nutella either. A great substitute would be a simple melted chocolate, ganache, or chocolate buttercream frosting. You might also think about a thick jam.
Thank you, Sue. The addition of almond extract had me wondering if there might be a specific flavor that would compliment it. Almond butter mixed with chocolate ganache?
Not almond butter, but extract, goes really well with chocolate, at least for me, but you could just use vanilla if that sounds better to you.
I haven’t had nutella in ages! I can’t think of a better way to enjoy it than sandwiched between two beautiful cookies. Great anytime dessert Sue!