Nutella Sandwich 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 luxe
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 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
- Peanut Butter Sandwich Cookies
- Soft Molasses Sandwich Cookies
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Nutella Sandwich Cookies
Equipment
- parchment paper
Ingredients
cookies
- 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
filling
- Nutella, about 1/3 cup
Instructions
- 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.
Love these cookies! I could probably eat the entire batch. …. dangerous!! Lol
Oh my goodness! These looks super delicious ?.. my kids are a big fan of Nutella.. can’t wait to try this.
These are cookies both the kids and the adults will love 🙂
Oh boy ! Your inspiration sources seem to be endless ………….. Beautiful !
A thick layer of Nutella will always seal the deal in my book! These cookies look and sound over-the-top delicious!
These look absolutely AMAZING!
Thanks Tawnie, I have to say they really are good. The combination of textures and flavors is right on 🙂
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!!!
We had to give most of ours away…sigh…
These cookie sandwiches sound amazing, such a tasty combination for a perfect melt in the mouth treat.
Be still my heart!! Trying these with gluten free flour and crossing my fingers. They look too yummy to ignore!
These will be a great choice for a gluten free conversion, let us know how they turn out!
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
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.
by the way if you can’t find either one, you can easily grind your own with a good food processor or blender.
These are fabulous! I could eat these every day!