Nutella Sandwich Cookies

This post may contain affiliate links. Please read my disclosure policy.

Nutella Sandwich Cookies, stacked

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.

A line of Nutella Sandwich Cookies

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.

Nutella Sandwich Cookies, stacked

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 Sandwich Cookies on waxed paper on a cooling rack

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.

Making Nutella Sandwich Cookies

Spreading Nutella on Nutella Sandwich Cookies

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.

A pile of Nutella Sandwich Cookies on a white napkin

Other sandwich cookies to try ~

Nutella Sandwich Cookies on waxed paper on a cooling rack
Add to Your Recipe Box
4.55 from 22 votes

Nutella Sandwich Cookies

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.  
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
chilling 30 minutes
Yield 18 cookies
Calories 265.4kcal


  • 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.


Under baking will result in soft but delicate cookies, baking longer will make them crunchier.


Calories: 265.4kcal | Carbohydrates: 28.1g | Protein: 3.27g | Fat: 15.96g | Saturated Fat: 8.91g | Sodium: 34.85mg | Fiber: 1.56g | Sugar: 18.98g

Make these Nutella Sandwich Cookies Your Own ~



Thanks for pinning these Nutella Sandwich Cookies

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    February 2, 2020 at 6:46 am

    5 stars
    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.

    • Reply
      February 2, 2020 at 7:34 am

      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!

      • Reply
        June 1, 2020 at 8:02 am

        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!
        Thank you!

        • Reply
          June 1, 2020 at 8:44 am

          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.

    • Reply
      July 2, 2020 at 6:34 pm

      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?

      • Reply
        July 2, 2020 at 6:35 pm

        No, that’s 18 full sandwich cookies this recipe makes Susan.

  • Reply
    December 13, 2019 at 8:46 pm

    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?
    Thank you.

    • Reply
      December 13, 2019 at 9:57 pm

      You can use hazelnut flour in place of the almond flour, for sure, and substitute vanilla for the almond extract.

  • Reply
    Laura | Tutti Dolci
    February 4, 2019 at 6:07 pm

    I love a good sandwich cookie and these look perfect!

    • Reply
      February 4, 2019 at 7:29 pm

      Ever since Oreos, sandwich cookies are the best!

  • Reply
    Susan Davis
    February 4, 2019 at 5:18 pm

    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?
    #nixthenutella ?

    • Reply
      February 4, 2019 at 5:48 pm

      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.

      • Reply
        Susan Davis
        February 5, 2019 at 7:19 am

        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?

        • Reply
          February 5, 2019 at 7:59 am

          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.

  • Reply
    Tricia | Saving Room for Dessert
    February 4, 2019 at 1:33 pm

    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!

  • Reply
    2sisters recipes
    February 4, 2019 at 11:11 am

    Love these cookies! I could probably eat the entire batch. …. dangerous!! Lol

  • Reply
    February 4, 2019 at 10:23 am

    Oh my goodness! These looks super delicious ?.. my kids are a big fan of Nutella.. can’t wait to try this.

    • Reply
      February 4, 2019 at 10:39 am

      These are cookies both the kids and the adults will love 🙂

  • Reply
    February 4, 2019 at 10:00 am

    Oh boy ! Your inspiration sources seem to be endless ………….. Beautiful !

  • Reply
    February 4, 2019 at 9:43 am

    A thick layer of Nutella will always seal the deal in my book! These cookies look and sound over-the-top delicious!

  • Reply
    Tawnie Kroll
    February 4, 2019 at 9:26 am

    These look absolutely AMAZING!

    • Reply
      February 4, 2019 at 9:35 am

      Thanks Tawnie, I have to say they really are good. The combination of textures and flavors is right on 🙂

  • Reply
    February 4, 2019 at 9:02 am

    These look brutally dangerous! I can’t wait to make them, but I’ll have to give them away! I don’t trust myself alone with them!!!

    • Reply
      February 4, 2019 at 9:13 am

      We had to give most of ours away…sigh…

  • Reply
    Helen of Fuss Free Flavours
    February 4, 2019 at 8:56 am

    These cookie sandwiches sound amazing, such a tasty combination for a perfect melt in the mouth treat.

  • Reply
    February 4, 2019 at 8:48 am

    Be still my heart!! Trying these with gluten free flour and crossing my fingers. They look too yummy to ignore!

    • Reply
      February 4, 2019 at 8:52 am

      These will be a great choice for a gluten free conversion, let us know how they turn out!

  • Reply
    February 4, 2019 at 8:45 am

    I’ll be baking these soon. Question: in your into of the cookie you mention equal parts of almond meal & APF….in the recipe I find almond flour. I have no experience with either, are they the same thing? Thanks Sue

    • Reply
      February 4, 2019 at 8:53 am

      I use them interchangeably, and they can be labeled either way commercially. Almond meal is a little coarser than almond flour, but either will work.

      • Reply
        February 4, 2019 at 8:54 am

        by the way if you can’t find either one, you can easily grind your own with a good food processor or blender.

  • Reply
    Andrea Metlika
    February 4, 2019 at 8:35 am

    These are fabulous! I could eat these every day!