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Chocolate Hazelnut Sandwich Cookies

Here are hazelnut cookies made with Pillsbury® refrigerated sugar cookies - delicious baked dessert to serve a crowd.

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  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 5
  • servings 36
 

Ingredients

1/4
cup hazelnuts, toasted*
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4
cup all-purpose flour
1/2
teaspoon vanilla
1
jar (13 oz) hazelnut spread with cocoa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground.
  • 2 In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 4 To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together.
  • 5 Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.
  • 1 Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground.
  • 2 In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 4 To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together.
  • 5 Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.

EXPERT TIPS

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Expert Tips

*To toast hazelnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 8 minutes, stirring occasionally, until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
120
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
45mg
45%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.