Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
18
Yield:
18 sandwich cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line two cookie sheets with Reynolds® Parchment Paper; set aside.

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  • Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.

  • Cover and chill about 1 hour or until dough is easy to handle.

  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.

  • Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.

  • Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

Tips

*If using almond or peanut butter, substitute vanilla for the hazelnut extract

To store:

Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

REYNOLDS KITCHENS TIP:

Double up the fun with these double chocolate sandwich cookies. You can customize your filling for each person in the family. And be sure to line your cookie sheets with parchment paper so your cookies will bake evenly and won't break apart!

Nutrition Facts

182 calories; protein 2.3g 5% DV; carbohydrates 18.5g 6% DV; fat 11.6g 18% DV; cholesterol 30.7mg 10% DV; sodium 98.3mg 4% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
12/24/2014
This are rich and tasty little treats. I didn't have the hazelnut extract so I used vanilla. I found the dough a little thick and sticky but it makes a cute little cookie. They didn't last long in this household! These will satisfy your sweet crazing in just a couple of bites. Read More
(2)

Most helpful critical review

Rating: 2 stars
12/31/2015
Well. I like my chocolate cookies to taste like chocolate cookies. This was not as expected. I had to make a "super peanut butter" filling to even get my family to try it again. We then froze the sandwiches hoping that it would be better frozen. The results were: As long as we eat them fast enough and just the peanut butter filling they are ok. Mediocre at best. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/13/2014
These were smaller than I expected but oh so rich! Totally hit the spot for my chocolate craving (and in just a piece or two) and fit perfectly into a mini cupcake wrapper for presenting in gift boxes to friends for the holidays. I put the Nutella into a thick plastic bag snipped the corner a little bit and "piped" Nutella onto one cookie while smushing it down with the second cookie. No mess! Can't wait to try this with a mint-chocolate filling next time! Read More
(2)
Rating: 5 stars
12/06/2014
Talk about chocolate overload! The hint of hazelnut from the extract is fabulous. This is a great cookie. Be sure to have it with a big glass of milk! Also do let the cookies cool all the way. I tried to spread one while it was warm and it fell apart. Read More
(2)
Rating: 4 stars
12/24/2014
This are rich and tasty little treats. I didn't have the hazelnut extract so I used vanilla. I found the dough a little thick and sticky but it makes a cute little cookie. They didn't last long in this household! These will satisfy your sweet crazing in just a couple of bites. Read More
(2)
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Rating: 5 stars
03/05/2015
Wow these really turned out great! I was a little skeptical but I made the cookies exactly per the recipe and they are delicious! They're super chocolatey and rich yet somehow lighter in texture than I expected them to be. I will make these again and again. I did not have any Nutella but did have marshmallow fluff that needed using- it made a delicious filling (if messy). I plan to try this with all sorts of variations on filling and flavored extract. (Coffee flavor? Mint chocolate? Dark chocolate orange? Raspberry? Oh this is going to be fun.) Read More
(1)
Rating: 4 stars
12/29/2014
Got milk?? Very rich! Made it exactly as the directions stated. I am not a big chocolate person but the rest of the family is. Read More
(1)
Rating: 5 stars
02/12/2017
I have not made this but it looks amazing!!!!!!! Read More
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Rating: 4 stars
04/10/2016
I followed this recipe almost exactly. The only change I made was melt the chocolate chips I used because I wanted a simple chocolate cookie. I like them but they are not as sweet as I would prefer. Does anyone know if there is a way to make these slightly sweeter without changing the texture? The texture is perfect- light and fluffy. Thanks! Read More
Rating: 2 stars
12/31/2015
Well. I like my chocolate cookies to taste like chocolate cookies. This was not as expected. I had to make a "super peanut butter" filling to even get my family to try it again. We then froze the sandwiches hoping that it would be better frozen. The results were: As long as we eat them fast enough and just the peanut butter filling they are ok. Mediocre at best. Read More
Rating: 4 stars
12/16/2015
Followed the cookie recipe which came out perfect but instead of hazelnut creme I used melted white chocolate. Yummy cookie that's not too sweet. Read More