Hazelnut & chocolate cookie sandwiches on a wire tray

Hazelnut & chocolate cookie sandwiches

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(2 ratings)

Prep: 20 mins Cook: 12 mins plus cooling


Makes 12

How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence

Nutrition and extra info

  • cookie dough only
  • Vegetarian

Nutrition: Per sandwich

  • kcal336
  • fat18g
  • saturates8g
  • carbs37g
  • sugars24g
  • fibre2g
  • protein4g
  • salt0.5g
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  • 120g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g light brown soft sugar
  • 75g golden caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g milk chocolate, roughly chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 70g skinless hazelnuts, roughly chopped and toasted



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 120g chocolate hazelnut spread


  1. Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.

  2. Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.

  3. Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.

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