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Double Chocolate Sandwich Cookies
Double Chocolate Sandwich Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Indulgent chocolate hazelnut spread sandwiched between soft, fresh-baked chocolate cookies for a decadent treat.
Ingredients:
  • Reynolds® Parchment Paper
  • 1.3333333730698 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 0.75 cup butter, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon hazelnut extract or vanilla extract*
  • 1 egg
  • 0.5 cup mini semisweet chocolate chips
  • 0.5 cup chocolate-hazelnut spread, almond butter, or peanut butter, or more as needed
Instructions:
  • Prepare two cookie sheets by lining them with convenient Reynolds® Parchment Paper; set aside.
  • Combine flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl, use an electric mixer to beat butter for 30 seconds on medium-high speed. Add powdered sugar and hazelnut extract, beat until well combined, scraping the sides of the bowl occasionally. Mix in the egg until fully incorporated. Gradually add and mix in the flour mixture with the mixer. Fold in any remaining flour mixture and chocolate chips with a wooden spoon.
  • Refrigerate for around 1 hour, or until the dough is easy to work with.
  • Preheat your oven to 350 degrees F. Roll the dough into 1-inch balls and space them 2 inches apart on lined cookie sheets. Cover the balls with parchment paper and press them into 1 1/2-inch circles using the bottom of a glass. Peel off the top parchment paper and keep it aside.
  • Bake for 8 to 10 minutes until the tops are firm. Then, transfer the cookies on the parchment paper to a wire rack to cool completely.
  • Spread a generous teaspoon of the luscious chocolate hazelnut spread onto the flat side of half of the cookies and sandwich them with the others.

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