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Double Chocolate Sandwich Cookies
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Double Chocolate Sandwich Cookies

1 Hr(s) 30 Min(s)
20 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.
What You Need
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18 servings
Original recipe yields 18 servings
1-1/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup powdered sugar
1 teaspoon hazelnut extract or vanilla extract*
1 egg
1/2 cup mini semi-sweet chocolate chips
1/2 cup chocolate-hazelnut spread, almond butter, or creamy peanut butter, or more as needed
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
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 flat object like a drinking glass, measuring cup or mug, 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.
Kitchen Tips
Tip 1
Reynolds Kitchens Tip
*If using almond or peanut butter, substitute vanilla for the hazelnut extract.
Tip 2
Reynolds Kitchens Tip
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.
Tip 3
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!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 18 sandwich cookies
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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