Hazelnut & chocolate cookie sandwiches

How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence

  • Prep:20 mins
    Cook:12 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 336
  • fat 18g
  • saturates 8g
  • carbs 37g
  • sugars 24g
  • fibre 2g
  • protein 4g
  • salt 0.5g


  • 120g unsalted butter, softened
  • 100g light brown soft sugar
  • 75g golden caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg, lightly beaten
  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • 100g milk chocolate, roughly chopped
  • 70g skinless hazelnuts, roughly chopped and toasted
  • 120g chocolate hazelnut spread


  1. Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.

  2. Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.

  3. Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.

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