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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.