Double Chocolate Sandwich Cookies are a chocolate lover’s dream come true. These delightful cookies feature a soft, rich chocolate cookie with a creamy chocolate hazelnut spread sandwiched in between. Perfect for any occasion, these cookies are sure to satisfy your sweet tooth and impress your guests.
Table of Contents
The Best Double Chocolate Sandwich Cookies
These Double Chocolate Sandwich Cookies are the ultimate treat for anyone who loves chocolate. The combination of the soft chocolate cookie and the smooth chocolate hazelnut filling creates a heavenly experience. Whether you’re making them for a holiday gathering or just a special treat, these cookies are sure to be a hit.
Notes on Ingredients
- All-Purpose Flour: Provides the structure for the cookies.
- Unsweetened Cocoa Powder: Adds a rich chocolate flavor.
- Salt: Enhances the overall taste.
- Butter: Adds richness and moisture.
- Powdered Sugar: Sweetens the cookies and helps achieve a soft texture.
- Hazelnut Extract (or Vanilla Extract): Adds a subtle nutty or vanilla flavor.
- Egg: Binds the ingredients together.
- Mini Semisweet Chocolate Chips: Adds extra chocolate goodness.
- Chocolate-Hazelnut Spread: The creamy filling that makes these cookies irresistible.
How to Make Double Chocolate Sandwich Cookies
- Prepare the Cookie Sheets: Line two cookie sheets with Reynolds® Parchment Paper and set aside.
- Mix the Dry Ingredients: In a medium bowl, stir together the flour, cocoa powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar and hazelnut extract, and beat until combined, scraping the sides of the bowl occasionally. Beat in the egg until well combined.
- Combine the Wet and Dry Ingredients: Gradually 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 mini chocolate chips.
- Chill the Dough: Cover and chill the dough for about 1 hour or until it is easy to handle.
- Shape the Cookies: Preheat the oven to 350 degrees F. Shape the dough into 1-inch balls and place them 2 inches apart onto the prepared cookie sheets. Place a sheet of parchment paper over the dough balls and flatten them into circles using the bottom of a glass, about 1 1/2 inches in diameter. Remove the top sheet of parchment paper and set aside.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes or just until the tops are firm. Transfer the cookies on the parchment paper to a wire rack to cool completely.
- Assemble the Sandwich Cookies: Spread a rounded teaspoon of the chocolate hazelnut spread onto the flat side of half of the cookies. Top with the remaining cookies to form sandwich cookies.
How to Serve Double Chocolate Sandwich Cookies
Serve these delectable cookies as a dessert or a special treat with a glass of milk, a cup of coffee, or your favorite hot beverage. They are perfect for holiday gatherings, birthday parties, or simply indulging in a sweet chocolate fix.
How to Store Double Chocolate Sandwich Cookies
To store, layer the cookies between sheets of parchment paper in an airtight container. Keep them at room temperature for up to 3 days or freeze them for up to 1 month. To enjoy, thaw the cookies at room temperature before serving.
Nutrition Information
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 184.82kcal |
| Total Fat | 11.56g |
| Carbs | 19.45g |
| Sugars | 10.38g |
| Protein | 2.31g |
| Sodium | 40.62mg |
| Fiber | 1.36g |
| Saturated Fat | 7.9g |
| Trans Fat | 0g |
| Monounsaturated Fat | 2.28g |
| Polyunsaturated Fat | 0.36g |
| Cholesterol | 28.68mg |
| Calcium | 15.2mg |
| Magnesium | 13.45mg |
| Potassium | 78.92mg |
| Iron | 1.15mg |
| Zinc | 0.27mg |
| Phosphorus | 38.19mg |
| Vitamin A | 72.33mcg |
| Vitamin C | 0mg |
| Thiamin B1 | 0.08mg |
| Riboflavin B2 | 0.08mg |
| Niacin B3 | 0.62mg |
| Vitamin B6 | 0.02mg |
| Folic Acid B9 | 29.86mcg |
| Vitamin B12 | 0.06mcg |
| Vitamin D | 0.05mcg |
| Vitamin E | 0.65mg |
| Vitamin K | 0.86mcg |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Double Chocolate Sandwich Cookies
Can I use a different type of filling?
Yes, you can use almond butter, peanut butter, or even a flavored cream cheese filling for a unique twist.
How can I ensure my cookies bake evenly?
Lining your cookie sheets with parchment paper helps ensure even baking and prevents the cookies from breaking apart.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before shaping and baking.
Why are my cookies spreading too much?
Ensure your dough is properly chilled before baking, and avoid overworking the dough when mixing.
Best Double Chocolate Sandwich Cookies Recipe | Rich and Creamy Delight
Ingredients
- Reynolds® Parchment Paper
- 1 ⅓ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup butter softened
- ½ cup powdered sugar
- 1 teaspoon hazelnut extract or vanilla extract*
- 1 egg
- ½ cup mini semisweet chocolate chips
- ½ cup chocolate-hazelnut spread almond butter, or peanut butter, or more as needed
Instructions
- Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- 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.
Notes
These Double Chocolate Sandwich Cookies are a delightful treat that combines the rich flavors of chocolate and hazelnut in every bite. Enjoy baking and sharing these scrumptious cookies with your loved ones!