If you love Nutella, you’ll adore these easy and delicious sandwich cookies with Nutella in the dough and the filling!
Crispy bottoms with just enough chew, and Nutella forward flavor. How could that be bad?
I found this recipe many years ago in Cooking Light Magazine.
The recipe called for self raising cake flour, but who has that on hand?
I substituted regular cake flour (King Arthur unbleached) and added baking powder and salt to compensate. (I’m guessing they would even work with bleached all purpose flour, but I haven’t tried it yet myself)
They’re so simple, you don’t even need a mixer!
- Cream Nutella, butter, and egg.
- Add flour, baking powder and salt.
- Divide into 18 pieces and roll into perfect balls.
Saw slowly, with a serrated knife, around the perimeter—not straight through the center or they will crumble.
The easiest way to fill them is to pop the Nutella in a small piping bag or ziplock.
They’re even more delicious on day 2 or 3. You could freeze them but I doubt you’ll have any left over!
Enjoy and please share and tag @ornabakes if you make them. 🙏😘
Nutella Sandwich Cookies
Ingredients
- 13 oz (371g) Nutella or other chocolate hazelnut spread divided
- 2 tablespoons (28g) unsalted butter room temperature
- 1 large egg room temperature
- 1 ¼ cups (150g) cake flour, unbleached or bleached, plus more for kneading
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 350°F/180°C CONV/FAN or 375°F/190°C REGULAR. Line a rimmed baking sheet with parchment.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside. With the paddle attachment, beat together 3/4 cup (222g) Nutella, the butter and the egg on medium speed until well combined, about 2 minutes. Stop and scrape the bowl once or twice. On low speed, slowly add the flour mixture just until a wet dough forms.
- Turn out the dough onto a lightly floured surface and knead gently just so it comes together, adding more flour if necessary; the dough will be sticky. Divide the dough into 18 pieces. I weigh the dough, divide that number by 18, and then pinch off pieces of dough, weighing each piece (24 - 25g). Roll each piece into a perfect ball, flouring your hands if necessary. I wear food grade gloves so there’s no need for extra flour. Place about 2 inches apart on prepared baking sheet. (They will expand a little)
- Bake 12 minutes until firm. Cool 10 minutes on the sheet. Use a long serrated knife to slowly cut in half horizontally. Spread each bottom half with about 1 teaspoon Nutella. The easiest way to do this is to add the leftover Nutella to a small piping bag or Ziplock bag and pipe it on. Replace the tops, pressing lightly.
- Store 3 days at room temperature, or freeze 3 months.
