Chocolate + Nutella Shortbread Sandwich Cookies

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A schemer of chocolate hazelnut goodness sandwiched between two super chocolate shortbread cookies. Delish!

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  • Average
  • 8 mins
  • 5 mins
  • Average budget

Ingredients

  • 2/3 cup confectioners’ sugar
  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark cocoa powder
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 cups all-purpose flour
  • 1 small jar homemade Nutella (or store-bought)

Preparation

Step 1

In stand mixer fitted with paddle attachment, mix confectioners’ sugar, butter, granulated sugar, cocoa powder, vanilla, and salt on medium low speed until creamy. Scrape down the sides of the bowl and add the flour one cup at a time. Continue to mix on low until the flour is completely integrated.

Step 2

Form the dough into a ball (it will be a bit dry) and divide in half. Wrap each half in plastic wrap, flatten into a disc and refrigerate until firm, about 30 minutes.

Step 3

Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.

Step 4

Take out the dough, sandwich between plastic wrap and use a rolling pin to roll it to 1/4-inch thick. Cut out cookies with a cookie cutter and place on baking sheets. Bake 8 minutes, or until firm.

Step 5

Repeat with remaining dough but cut the centers out of the second batch, making sure you have equal numbers of tops and bottoms. (If dough becomes too soft pop it back in fridge for a few minutes to firm up.) Let the baked cookies cool for 5 minutes on the cookie sheet before transferring to a cooling rack.

Step 6

Once cookies have fully cooled spread a thin layer of Nutella onto each of the cookie bottoms. Sandwich together with the top cookies and serve or chill for a later date.

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