I’ve had this recipe for Nutella Chocolate Sandwich Cookies ready for a looooooong time. Maybe I was waiting for the right moment. I don’t know, but when I decided that May was going to be chocolate month I knew the time was right. Yessss! I can finally share these ridiculously yummy sandwich cookies with you.
Often times, my food obsessed brain is just coming up with new ideas too quickly that good, solid yet delicious recipes get left by the wayside. These Nutella Chocolate Sandwich Cookies are one such recipe.
I had this idea to put Nutella and a chocolate cookie together. It’s not a new idea by any means but it came to my brain one day and I had to run with it. I made them. They were delicious. I took the photos and, at the time, I thought the pictures weren’t good enough. But with food blogging comes this ever-changing style until we settle on what we feel is our ‘style’ (lame word, but totally appropriate). These cookies are the biggest about-face ever.
Nutella was a big theme when I was getting requests for Chocolate Month, so I decided to take another look at these nutella cookies. I was amazed because I looked at the photos and I actually wondered what it was that I didn’t like in the first place.
In other words, this recipe was ahead of it’s time for Sugar Salt Magic but, thanks to your requests, here’s a batch of cute little chocolate hazelnut cookies just for you.
Made in a food processor = incredibly simple
So, Nutella and chocolate cookie together sounds great right, but you know what makes this recipe all the more awesome? These are food processor cookies. Just like my Chocolate Monster Halloween Cookies, these easy nutella cookies are made by throwing all the ingredients into a food processor, then cutting and baking. Done diddly! (Yes, I did that ‘diddly’ thing again).
Anyways, how do you feel about putting your cookie ingredients into a food processor, blitzing, rolling, cooking and baking? Then, as if that’s not cool enough, throwing the filling ingredients into the same food processor bowl, blitzing, filling the cookies and then devouring said cookies?
Ok, we agree then. Get to it y’all. Hope you love them as much as I do.
More chocolate cookie recipes
- Chocolate Easter Egg Cookies
- Dark Double Chocolate Fudge Cookies
- Homemade Oreo Cookie Recipe
- Chocolate Pistachio Cookies
- Baci Di Dama (Italian Almond & Chocolate Shortbread)
Nutella Chocolate Sandwich Cookies
For the cookies;
- ½ cup dutch cocoa
- 260 g / 2 cups / 9.2oz plain (AP) flour
- 1/2 teaspoon baking powder
- ¾ cup / 150g / 5.3oz white sugar
- 113 g / 1/2 cup / 1 stick unsalted butter, cold & cut into cubes
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 3-4 teaspoons cold milk
For the filing;
- 113 g / 1/2 cup / 1 stick unsalted butter, softened
- 2 cups icing (confectioners / powdered) sugar, sifted
- ¼ cup Nutella
- 2 tablespoons thickened / heavy cream (notes)
- pinch of salt
- Extra cocoa, for dusting
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
- Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It will still be a little lumpy and that’s ok. Finally, add the egg, vanilla and half of the milk.
- Process again for about 30-40 seconds until everything well combine and the dough starts forming large clumps. If it's not quite sticking together, add the rest of the milk and blitz again.
- Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.
- Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick.
- Sit in the fridge for ½ an hour before proceeding.
- Use a 2 ½ inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.
- Bake in the oven for 6 minutes, turn the trays, bake for another 5-6. Transfer them to a wire rack and allow to cool completely.
- Now dump the filling ingredients (except the extra cocoa), into the food processor, sugar first. Process the whole lot for about 3 minutes on the low setting. If it’s too firm to pipe add a little more cream. Too loose to pipe, add a little more icing sugar. Transfer the buttercream to a piping bag.
- Either pipe or spread the buttercream over half of the cookies. Place the unfrosted halves on top and gently press down. Sift the extra cocoa over the top.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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