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Hazelnut & chocolate cookie sandwiches on a wire tray

Hazelnut & chocolate cookie sandwiches

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 12

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

  • Freezable (cookie dough only)
  • Vegetarian
Nutrition: Per sandwich
NutrientUnit
kcal336
fat18g
saturates8g
carbs37g
sugars24g
fibre2g
protein4g
salt0.5g
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Ingredients

  • 120g unsalted butter , softened
  • 100g light brown soft sugar
  • 75g golden caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg , lightly beaten
  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • 100g milk chocolate , roughly chopped
  • 70g skinless hazelnuts , roughly chopped and toasted
  • 120g chocolate hazelnut spread

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CHOCOLATE COOKIE SHAKE
Put a few cookies into a blender with just enough chocolate ice cream and milk to make a thick shake, then blend until smooth. If you fancy it, add a splash of bourbon for the grown-ups. 

Recipe from Good Food magazine, August 2019

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A star rating of 4 out of 5.4 ratings
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