Chocolate Hazelnut Sandwich Cookies

  4 reviews


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


  1. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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