Nutella Cookie Sandwiches – Fresh Baked Friday!

25 Mar

It’s no secret.  I love Nutella.  I think it’s pretty much God’s gift to us.  Extreme?  Perhaps.  True.  Yes.

So, when I saw these cookies over on Espresso and Cream, I was sold.  I really didn’t even need to read the post or the recipe.  Nutella and baked good?  Yes, please.

Just needed an occasion.  Because, unlike last week’s post, I assumed I would have no self-control with these babies.

Visit to Philly.  Sweet treats needed.  Occasion found.

And so I baked.  And so I tasted.  And so I’m… a bit disappointed?

I know.  Shocking.  How is it that a cookie with Nutella can disappoint me.

It didn’t have the strong Nutella flavor I imagined.  I wanted to taste the hazelnut.  I wanted to taste the chocolate.  I wanted that lovely aftertaste.  Instead, I got a chocolatey cookie, with the slightest hint of hazelnut.

Now, on behalf of the cookie, I was out of hazelnuts and didn’t want to run out to the store.  I think this would have made a big difference.

I also think the cookies may have needed to sit.  You know how certain flavors meld and develop over night.  Think chili or chicken noodle soup.  Always better the next day, right?

Well, it’s the same with cookie sometimes.  Especially ones with nuts or spices.  But, time wasn’t on my side.  I needed these packaged and ready for departure that night.

So I thought.  Then I pouted.  Just a little.

Aha! moment.

What if I sandwiched two cookies together with… Nutella!

Need I say more?  Why are you still reading?  Go.  Right now.  Get some Nutella and make these.

Seriously delicious.

Nutella Cookie Sandwich
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8 tablespoons (1 stick) unsalted butter
¾ cup sugar
1 egg
½ cup Nutella
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips (I used dark)
½ cup chopped hazelnuts, lightly toasted (optional)
additional Nutella


Preheat the oven to 375F.  Line two cookie sheets with silicone mats or parchment paper.  Set aside. 

Mix flour, baking soda, baking powder and salt in a medium bowl.

Beat the butter and sugar until light and fluffy.  Add egg and beat until combined.  Beat in the Nutella.  Add the vanilla.

Add the flour mixture and mix until just combined.  Fold in the chocolate chips and hazelnuts (if using).

Scoop dough onto the prepared cookie sheets, leaving about 2 inches between cookies.  Bake for 8-10 minutes, until edges are crispy and center is still slightly soft.  Let cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Match cookies up by size.  Spread a thin layer of Nutella on one cookie and place other cookie on top.

Sit back and enjoy!

Source: Espresso and Cream


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