Chocolate + Nutella Shortbread Sandwich Cookies
A schemer of chocolate hazelnut goodness sandwiched between two super chocolate shortbread cookies. Delish!
- 2/3 cup confectioners’ sugar
- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark cocoa powder
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 cups all-purpose flour
- 1 small jar homemade Nutella (or store-bought)
Level of difficulty Average
Cooking time 8mins
Cost Average budget
In stand mixer fitted with paddle attachment, mix confectioners’ sugar, butter, granulated sugar, cocoa powder, vanilla, and salt on medium low speed until creamy. Scrape down the sides of the bowl and add the flour one cup at a time. Continue to mix on low until the flour is completely integrated.
Form the dough into a ball (it will be a bit dry) and divide in half. Wrap each half in plastic wrap, flatten into a disc and refrigerate until firm, about 30 minutes.
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
Take out the dough, sandwich between plastic wrap and use a rolling pin to roll it to 1/4-inch thick. Cut out cookies with a cookie cutter and place on baking sheets. Bake 8 minutes, or until firm.
Repeat with remaining dough but cut the centers out of the second batch, making sure you have equal numbers of tops and bottoms. (If dough becomes too soft pop it back in fridge for a few minutes to firm up.) Let the baked cookies cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
Once cookies have fully cooled spread a thin layer of Nutella onto each of the cookie bottoms. Sandwich together with the top cookies and serve or chill for a later date.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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