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Dark Chocolate Sandwich Cookies with Hazelnut Cream

These rich, dark chocolate sandwich cookies are the perfect, chocolatey addition to your Christmas cookie gift box! With a creamy hazelnut ganache filling, you recipient will surely love these yummy cookies!
Prep Time1 hr 15 mins
Cook Time10 mins
Course: Dessert
Keyword: Chocolate, Christmas, Cookies, Gifts, Holiday, Holiday Baking
Servings: 24 cookies

Ingredients

For the Cookies

  • 2 cups all purpose flour
  • 3/4 cup unsweetened, dutch processed cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Hazelnut Ganache

  • 1 cup heavy whipping cream
  • 1 cup 85% cocoa dark chocolate (I use Lindt)
  • 2/3 cup Nutella hazelnut spread
  • 3 tbsp powdered sugar (optional to make ganache thicker)

Instructions

For the Cookies

  • In a large bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
  • In another large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until fluffy.
  • Add the egg and vanilla extract and mix on high speed until just combined. Scrape down the sides of the bowl as needed.
  • Gradually add the flour mixture to the butter mixture and mix on low speed until combined. I like to do this in 3 batches.
  • Place dough on a flat surface and divide in half. Shape each half into a 9 inch long and 1 1/2 inch diameter log.
  • Wrap each log tightly in plastic wrap. Place in refrigerator to chill for at least 1 hour.
  • Once dough has chilled through, preheat oven to 350°F and line two baking sheets with parchment paper.
  • Using a very sharp knife, slice the logs into thick slices and place on baking sheet. You can place them fairly close as the cookies will not spread much.
  • Bake for 10 minutes and then remove from the oven. Cool on baking rack.

For the Hazelnut Ganache

  • Place heavy cream in a small saucepan over medium heat.
  • Heat cream until barely simmering, do not boil.
  • Pour hot cream over chopped chocolate in a heat safe bowl. Allow to sit for 5 minutes and then add the Nutella and stir to combine.
  • Allow ganache to sit until room temperature, stirring occasionally. You can also put this in the refrigerator to speed up the process.
  • Once cooled, use an electric hand mixer or stand mixer fitted with the whisk attachment to beat the ganache on high speed until light and fluffy.
  • If you'd like a thicker, more frosting-like ganache, add 3 tbsp. of powdered sugar and beat on high speed until fluffy.
  • Place ganache into a piping bag fitted with a large star tip (or a frosting gun) and pipe onto one half of the cookie. Sandwich another cookie onto the top of the frosted cookie.
  • You can also scoop a tablespoon of ganache onto a cookie half and top with another to make a sandwich.

Notes

Recipe adapted from Browned Butter Blondie
Cookies will stay fresh in an airtight container stored in a cool, dry place for 3 days.
Tools and Ingredients
KitchenAid Stand Mixer | Frosting Gun | Rodelle Vanilla | Rodelle Dutch Processed Baking Cocoa