Double Chocolate Sandwich Cookies Recipe - Allrecipes.com
Double Chocolate Sandwich Cookies Recipe
  • READY IN hrs

Double Chocolate Sandwich Cookies

Recipe by  

"Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat."

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Ingredients Edit and Save

Original recipe makes 18 sandwich cookies Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
  2. 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.
  3. Cover and chill about 1 hour or until dough is easy to handle.
  4. 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.
  5. Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
  6. Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
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Footnotes

  • *If using almond or peanut butter, substitute vanilla for the hazelnut extract
  • To store:
  • Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.
  • REYNOLDS KITCHENS TIP:
  • Double up the fun with these double chocolate sandwich cookies. You can customize your filling for each person in the family. And be sure to line your cookie sheets with parchment paper so your cookies will bake evenly and won't break apart!
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Reviews More Reviews

Dec 24, 2014

This are rich and tasty little treats. I didn't have the hazelnut extract so I used vanilla. I found the dough a little thick and sticky, but it makes a cute little cookie. They didn't last long in this household! These will satisfy your sweet crazing in just a couple of bites.

 
Dec 06, 2014

Talk about chocolate overload! The hint of hazelnut from the extract is fabulous. This is a great cookie. Be sure to have it with a big glass of milk! Also, do let the cookies cool all the way. I tried to spread one while it was warm and it fell apart.

 

4 Ratings

Dec 28, 2014

Got milk?? Very rich! Made it exactly as the directions stated. I am not a big chocolate person but the rest of the family is.

 
Dec 13, 2014

These were smaller than I expected but oh so rich! Totally hit the spot for my chocolate craving (and in just a piece or two), and fit perfectly into a mini cupcake wrapper for presenting in gift boxes to friends for the holidays. I put the Nutella into a thick plastic bag, snipped the corner a little bit, and "piped" Nutella onto one cookie while smushing it down with the second cookie. No mess! Can't wait to try this with a mint-chocolate filling next time!

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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