Chocolate Cookies

Chocolate Hazelnut Sandwich Cookies

December 7, 2019

A decadent whipped hazelnut ganache sandwiched between two dark chocolate slice-and-bake cookies. Packed full rich, chocolatey flavor, these chocolate hazelnut sandwich […]

A decadent whipped hazelnut ganache sandwiched between two dark chocolate slice-and-bake cookies. Packed full rich, chocolatey flavor, these chocolate hazelnut sandwich cookies are sweet, petite, and positively delicious.

This post is sponsored by Pan di Stelle Crema. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible. 

With the holidays just a couple of weeks away, I’m in full blown cookie factory mode over here. So much so that I’ve neglected to trim the tree, hang the garland {or the stockings} and I’ve yet to order my holiday cards. I’m thinking Happy New Year cards are where it’s at this year. At least I’ll have plenty of midnight snacks to nosh on while I’m up in the wee hours of the night hanging ornaments and licking envelopes. Making cookies this time of year is my favorite holiday tradition and who doesn’t love a cookie that is as fun to make as they are to eat? These chocolate hazelnut sandwich cookies are quite possibly the easiest {and prettiest!} sandwich cookie to come out of my kitchen to date. They are all kinds of wonderful and I can pretty much guarantee you’re gonna love them just as much as I do.

I’m not really sure life gets much better than these cookies. We’ve got two dark chocolate, slice-and-bake cookies with a generous swirl of whipped {yes, whipped!} chocolate hazelnut ganache smooshed in between. There isn’t one thing about these cookies that doesn’t make me happy, including getting to us the word smooshed.

And wait until you see how incredibly easy they are to make. You’ll get two dozen sandwich cookies out of this recipe so raise your hand to contribute dessert at your next holiday party or whip up a batch of these for your own dessert table. I promise there won’t be a single pretty little swirly cookie crumb left.

The real star of these sandwich cookies is the whipped hazelnut ganache. One bite and you’ll wonder why you haven’t been whipping your ganache into a light an fluffy cloud-like filling all along. It’s pure heaven and I can’t wait to frost a layer cake with it next. The ganache has a healthy dollop of Pan di Stelle Hazelnut Cream added to it for a rich, hazelnut flavor that might just make your eyes roll back in your head. Pan di Stelle is an Italian wonder made from 100% hazelnuts and it has these teeny tiny little bits of cookie crumbles inside the cream. Words cannot describe just how delicious this hazelnut spread is and it takes the chocolate ganache waayyyy over the top in all the best ways.

Seriously, I don’t think I can be left alone with a jar of this rich, luscious hazelnut spread. And I love that it’s made with zero palm oil or any icky ingredients you can’t pronounce. My kind of splurge! Pan di Stelle is only available in the U.S. during the holiday season so be sure to stock up on a few {or more like a dozen} jars to hold you over until next Christmas. The jars are so pretty too and would make a great stocking stuffer.


These cute-as-can-be cookies are super easy to assemble and make for a fun day in the kitchen. Follow these tips for the prettiest sandwich cookies…

Chill the dough. If you do not chill the dough well, it will be difficult to get perfect slices. I chilled the dough for just over an hour but you can also make it ahead and chill it overnight.

Use a sharp knife. To get those perfect slices, be sure to use a very sharp knife and be sure to press straight down through the dough.

Swirl the filling. You can certainly just plop a tablespoon or two of the whipped hazelnut ganache in between two cookies and smoosh them together. But for a fancy version, use a large star tip to pipe the ganache onto the cookies. It’s so easy and makes for a pretty cookie that dazzles on your holiday table.

So there you have it bakers. My love of sandwich cookies continues with these chocolate hazelnut gems and I sure do hope you’ll add them to your holiday baking list this season. If you are looking for more delicious stuffed cookie recipes, be sure to check out these festive Candy Cane Sandwich Cookies or these crazy delicious Hot Chocolate Sandwich Cookies. Both are prefect with a cup of hot chocolate! Be sure to tag @brownedbutterblondie on Instagram if you make these cookies, or any other recipe from the blog. I love to see what you are baking up in your kitchens!

If you love these Chocolate Hazelnut Sandwich Cookies, you’ll also love…

Hot Fudge Sundae Macarons

Chocolate Salted Caramel Sandwich Cookies

Chocolate Hazelnut Tart

The Ten Best Holiday Cookies Ever

Happy Baking!

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Chocolate Hazelnut Sandwich Cookies

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  • Author: Browned Butter Blondie
  • Prep Time: 75 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 24 1x
  • Category: Cookies


A decadent whipped hazelnut ganache sandwiched between two dark chocolate slice-and-bake cookies. Packed full of chocolate hazelnut flavor, these cookies are sweet, petite and positively delicious.



For Cookies

  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder (I use Dutch Process)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla

For Whipped Hazelnut Ganache

  • 1 cup heavy cream
  • 1 cup dark chocolate, coarsely chopped (I use 70% cocoa)
  • 2/3 cup Pan di Stelle Chocolate Hazelnut Cream


For Cookies

  1. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 1-2 minutes.
  3. Add the egg and vanilla and mix to combine.
  4. Scrape down the sides of the bowl as needed.
  5. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined.
  6. Place the dough on a flat surface, divide in half.
  7. Shape each half into a log about 9 inches long and 1 1/2 inches in diameter.
  8. Wrap each log tightly in plastic wrap and place in refrigerator to chill for at least one hour.
  9. Once dough has chilled, preheat oven to 350 degrees.
  10. Line two baking sheets with parchment paper.
  11. Using a very sharp knife, slice the logs into thick slices and place on baking sheet. The cookies will not spread much.
  12. Bake for 10 minutes, remove from oven and cool completely on a baking rack.

For Ganache

  1. Place heavy cream in a small saucepan over medium heat.
  2. Heat until just simmering, do not boil.
  3. Pour hot cream over chopped chocolate in a heat safe bowl.
  4. Allow to sit for 5 minutes and then add the Pan di Stelle Hazelnut Cream and stir to combine.
  5. Allow ganache to sit until cooled to room temperature, stirring occasionally. You may place the ganache in the refrigerator to speed this along.
  6. Once cooled, use and electric mixer fitted with the paddle attachment on high speed to whip the ganache until light and fluffy.
  7. Place ganache in a piping bag fitted with a large star tip. Pipe the ganache onto cooled cookie and top with a second cookie. Repeat until all cookies are sandwiched together.
  8. Alternatively, you can scoop a tablespoon of the whipped ganache onto the flat side of one cookie and then top with another.


**Chocolate cookie recipe by House of Nash Eats.
Whipped ganache can be made without hazelnut spread.
Store cookies tightly wrapped in a cool, dry place for up to 3 days.
Freezing not recommended.

*Chocolate slice-and-bake cookie recipe from House of Nash Eats

  • Reply
    September 10, 2021 at 5:14 am

    Hello , I would kindly want to know , how many grams is a cup of butter.

    • Reply
      Heather Mubarak
      September 10, 2021 at 5:56 am

      I measure 226 grams for a cup of butter.

  • Reply
    December 18, 2020 at 5:26 am

    Hi, I know most American recipes are in cup measurements. I usually prefer grams to weigh my ingredients out and whenever I use cup measurements I tend to mess the recipe up. Is it possible for you or someone to give me the recipe in metric/grams for your international audience? Thanks! Love from India! 🙂

    • Reply
      Heather Mubarak
      December 19, 2020 at 5:10 am

      We are working on updating the website and will make every effort to offer recipes in weight going forward! Thanks for following along!!

  • Reply
    December 17, 2020 at 9:24 pm

    The cookies came out well, but the ganache isn’t light or fluffy. Not sure what I didn’t or did do, but its flat and smooshy, not very filling-like. After you add the hazelnut spread to the warm cream and chocolate, should you refrigerate? I did use a 92% dark chocolate—think that could be the problem? Thanks.

    • Reply
      Heather Mubarak
      December 19, 2020 at 5:09 am

      Yes, try refrigerating the ganache before mixing it until it becomes lighter and somewhat fluffy. It shouldn’t be too, too dense. I haven’t made this ganache with a chocolate that dark so it certainly could have effected the results.

  • Reply
    November 16, 2020 at 7:38 pm

    Those look so so so delicious! I wana try to make them but I have a few questions first. Do i need to knead the dough a bit after using thr mixer? What is the knife for, can’t I simply use a cookie cutter? And if i understood correctly, I should roll the dough before I put it in the fridge? Thanks for your help!

    • Reply
      Heather Mubarak
      November 17, 2020 at 3:43 am

      Hi Lea! These are slice and bake cookies so after you mix the dough, you’ll shape the cookies into logs and then refrigerate them before slicing with a sharp knife. Hope you enjoy!

  • Reply
    Megan Young
    February 9, 2020 at 7:49 am


    I can’t find my paddle attachment, will this work with the whisk attachments? I really want to make these!



    • Reply
      Heather Mubarak
      February 11, 2020 at 8:24 pm

      Hi Megan,
      Yes, you can use your whisk just be sure to keep an eye on the mixture so that you don’t beat it too much. After whisking, stir the filling with a wooden spoon for a minute or so to get some of the air out of it before piping. Hope that helps!

  • Reply
    Melanie Post
    December 16, 2019 at 9:10 pm

    Made these over the weekend for a friends get together + to bring to work. EVERYONE loved them! I couldn’t get my ganache as whipped as yours (maybe I needed to let it get even more chilled??) but either way, delicious! Thanks for a great recipe.

    Also LOVE your photography + styling!

    • Reply
      Heather Mubarak
      December 17, 2019 at 8:15 am

      I’m so happy to hear that you loved these cookies!! And thanks so much for the kind compliment!

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