Buttery, chocolatey, and filled with a dreamy chocolate hazelnut spread, these Nutella Sandwich Cookies are pure bliss in every bite. With crisp yet tender cookies hugging a rich Nutella ganache, this cookie recipe is a must-try for Nutella fans and anyone who loves a sweet, chocolatey treat!
Table of Contents
These Nutella sandwich cookies are all about indulgence, with crisp, buttery chocolate cookies surrounding a rich, whipped Nutella ganache. The smooth, chocolate hazelnut filling makes every bite melt-in-your-mouth delicious, elevating this cookie recipe to something truly special. Nutella fans will love the deep cocoa flavor paired with the creamy ganache, making these hazelnut Nutella sandwich cookies perfect for any occasion.
If you’re looking for a simpler version, you can skip the ganache and just spread a little Nutella between the cookies for an easy, no-fuss treat. While it won’t have the same fluffy, decadent texture as the whipped ganache, the classic chocolate hazelnut spread still makes for an irresistible filling. Either way, these homemade shortbread cookies are sure to satisfy your sweet tooth!
Love Nutella? Don’t stop here—try my Nutella Cheesecake, Nutella Swirl Banana Bread, Nutella Swirl Ice Cream, Gooey Swirled Nutella Brownies, and Homemade Nutella for even more chocolate hazelnut goodness!
Why We Love This Recipe
- These Nutella sandwich cookies are made with a simple slice-and-bake dough, meaning no rolling, no cookie cutters, and no mess—just perfectly uniform cookies every time.
- The Nutella ganache filling is rich, creamy, and incredibly smooth, making each bite extra indulgent while still being easy to pipe or spread.
- Whether you’re making them for a special occasion or just treating yourself, these hazelnut Nutella sandwich cookies store well and can even be made ahead for stress-free baking.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – The base of the cookie dough, providing structure while keeping the cookies tender and crisp.
- Dutch-Processed Cocoa Powder – Gives the cookies a deep, rich chocolate flavor and a smooth, dark color. Natural cocoa powder can be used, but the taste and appearance will be slightly different.
- Baking Powder – Helps the cookies bake up with the perfect texture, giving them a slight lift without making them too soft.
- Salt – Enhances the chocolate flavor and balances the sweetness of the cookies and the Nutella ganache.
- Salted Butter – Adds richness and a melt-in-your-mouth texture. If using unsalted butter, just add a pinch of additional salt to the dough.
- Granulated Sugar – Sweetens the cookies while helping them develop a slight crispness on the edges.
- Large Egg – Binds the ingredients together and contributes to the cookies’ structure.
- Pure Vanilla Extract – Adds warmth and depth to the chocolate flavor, making the cookies even more irresistible.
- Heavy Cream – Used in the ganache, it creates a smooth, luscious filling that pairs perfectly with the chocolate cookies.
- Semisweet Chocolate Chips or Dark Chocolate – Melted into the ganache for a rich, silky texture. Dark chocolate adds a slightly more intense flavor.
- Nutella – Combined with the chocolate ganache, it creates a creamy, chocolate hazelnut spread that makes these cookies absolutely addictive. Make these extra special by swapping in my Homemade Nutella recipe for an even more indulgent bite!
How to Make Nutella Sandwich Cookies
- Cream butter and sugar. In a large bowl or the bowl of an electric mixer, beat the salted butter and granulated sugar on low speed until light and fluffy. Add the egg and pure vanilla extract, mixing until smooth and well combined.
- Add dry ingredients. Sprinkle the baking powder and salt over the wet ingredients, mixing briefly to distribute them evenly. Next, gradually add the all-purpose flour and Dutch-processed cocoa powder, mixing on low speed after each addition.
- Form dough. Once all the flour and cocoa powder are added, continue mixing until a soft, chocolatey cookie dough forms. Be careful not to overmix—just blend until everything is combined and smooth.
- Shape and chill. Divide the cookie dough in half and roll each portion into a log about 9 inches long and 1 ½ inches in diameter. Wrap tightly in plastic wrap or cling film and refrigerate for at least one hour, or until firm. This step helps the cookies hold their shape while baking.
- Prepare Nutella ganache. While the dough chills, heat the heavy cream until just simmering, either in the microwave or on the stovetop. Pour it over the semisweet chocolate chips in a medium bowl and let it sit for 5 minutes. Stir until smooth, then mix in the Nutella. Let the ganache cool to room temperature, then whip until light and fluffy. If it’s too warm to whip, refrigerate for about 10 minutes before beating again.
- Slice and bake. Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a sharp knife (non-serrated works best), slice the chilled cookie dough into ¼-inch thick rounds. Arrange them on the prepared baking sheets, spacing them slightly apart. Bake on the middle shelf of the oven for about 10 minutes, or until the cookies are set. Remove from the oven and transfer to a wire rack to cool completely.
- Assemble cookies. Transfer the whipped Nutella ganache to a pastry bag fitted with a decorative tip, or simply use a spoon. Pipe or spread a swirl of ganache onto the underside of half of the cookies. Top with the remaining cookies to create perfect Nutella sandwich cookies. Refrigerate for a short time to allow the filling to firm up.
Recipe FAQ’s
Yes! Natural unsweetened cocoa powder will work, but it will slightly alter the taste and color of the cookies. Dutch-processed cocoa gives them a deeper chocolate flavor and darker hue.
If you want a quicker version, simply spread a little Nutella between two cookies instead of making the ganache. It won’t be as fluffy and rich, but it’s still absolutely delicious!
Absolutely! You can freeze the unbaked cookie dough logs, wrapped tightly in plastic wrap and stored in an airtight container. Baked cookies (without the filling) can also be frozen for up to three months.
Keep them in an airtight container at room temperature for up to three days or in the fridge for up to a week. If refrigerated, let them sit out for a few minutes before serving to soften slightly.
Yes! The cookie dough can be prepared and refrigerated for up to three days before baking. You can also make the ganache a day ahead and store it in the fridge—just let it come to room temperature before using.
Tips for Success
- Chilling the dough is key! It helps the cookies hold their shape while baking and makes slicing much easier. Don’t skip this step unless you love uneven cookies.
- When making the Nutella ganache, let the hot cream sit on the chocolate for a few minutes before stirring. This helps it melt evenly and creates a silky smooth texture.
- Use a non-serrated, sharp knife to slice the cookie dough for clean, uniform cookies. If the dough gets too soft, pop it back in the fridge for a few minutes.
- Don’t overbake! The cookies should be set but still slightly soft when they come out of the oven. They’ll firm up as they cool on the wire rack.
- If your ganache isn’t whipping up light and fluffy, it might be too warm. Stick it in the fridge for 10 minutes, then try again—it’ll make all the difference!
What to Serve with Nutella Sandwich Cookies
Nutella sandwich cookies are perfect on their own, but they’re even better with a glass of milk to balance the rich chocolate hazelnut flavors.
For a fun twist, serve these hazelnut Nutella sandwich cookies with a scoop of vanilla ice cream with Nutella Magic Shell for a dreamy mix of textures.
They also make a great addition to a cookie platter alongside peanut butter cookies or classic shortbread cookies.
Substitutions and Variations
- Swap Dutch-processed cocoa powder for natural unsweetened cocoa powder if needed, though the flavor and color will be slightly different.
- Use dark chocolate instead of semisweet chocolate in the Nutella ganache for a more intense, less sweet filling.
- Replace Nutella with another chocolate hazelnut spread or even peanut butter for a fun flavor twist.
- Add a sprinkle of finely ground hazelnuts to the ganache for extra texture and a deeper nutty flavor.
- Make them extra indulgent by drizzling the tops of the cookies with melted chocolate or dusting them with powdered sugar before serving.
- If you prefer softer cookies, slightly underbake them by a minute or two and let them cool on the baking sheet before transferring to a wire rack.
More Irresistible Nutty Cookie Recipes to Try
- Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies
- Peanut Butter Cup Cookies
- Ranger Cookies
- White Chocolate Pistachio Christmas Star Cookies
- Polar Bear Paw Cookies
- Peanut Butter White Chocolate Chip Cookies
- Easy Pilgrim Hat Cookies
- Almond Joy Cookies
Chocolate Nutella Sandwich Cookies
Ingredients
Dough
- 2 cups (282g) all-purpose flour
- ¾ cup (64g) dutch processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (227g) salted butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips or chopped dark chocolate
- ¾ cup Nutella
Instructions
- Combine flour, cocoa powder, baking powder and salt in a medium bowl.2 cups (282g) all-purpose flour, ¾ cup (64g) dutch processed cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large separate bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well, scraping down the sides of the bowl.1 cup (227g) salted butter, ¾ cup (150g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Gradually add the flour/cocoa powder mixture on low speed until combined.
- Divide dough in half and shape each half into a log about 9 inches long and 1 ½ inches in diameter. Wrap tightly in plastic wrap and refrigerate 1 hour or until firm.
- Meanwhile make the ganache by heating the cream in the microwave for 60 seconds or in a small pot on the stove just until it simmers but does not boil. Pour the hot cream over the chocolate chips in a medium bowl and wait for 5 minutes. Add the Nutella, then stir until everything is melted and smooth and combined. Cool to room temperature, then beat until fluffy and light. If the ganache is not becoming fluffy, the mixture is probably still too warm and can go in the fridge for 10 minutes or so until it is cool enough to whip.
- Heat oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator and slice into ¼-inch thick slices with a sharp knife (I find a non-serrated knife works best). Place on the baking sheet and bake for 10 minutes, or until cookies are set. Transfer baked cookies to wire racks to cool completely.
- Transfer the Nutella ganache to a piping bag fitted with a decorative tip, then pipe swirls of it onto half of the cooled cookies. Top with another cookie to create a cookie sandwich, then refrigerate until shortly before serving.
Notes
- Alternatively, you can skip the ganache and simply assemble cookies by spreading about 1-2 teaspoons of Nutella on the underside of one cookie, then topping it with another cookie, creating a cookie sandwich. Refrigerate for 30 minutes to allow the Nutella to firm up. It’s not as pretty but still delicious.
- Natural unsweetened cocoa powder can also be used, but the color and taste will be slightly different.
Storage & Make Ahead
- Store: Keep Nutella sandwich cookies in an airtight container at room temperature for up to three days or in the fridge for up to a week. Let chilled cookies sit out for a few minutes before serving for the best texture.
- Freeze: Freeze baked cookies (without the filling) in an airtight container for up to three months. Assemble with Nutella ganache after thawing for the freshest taste.
- Reheat: If you prefer a slightly softer cookie, warm them in the microwave for just a few seconds to bring out the rich, chocolate hazelnut flavors.
- Make Ahead: Prepare the cookie dough logs and store them in the fridge for up to three days or freeze them for up to three months. Simply slice and bake whenever you’re ready for fresh cookies!
Nutrition
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These sound so tempting…How could Santa resist?
Oh my! Chocolate and Nutella? It’s like in in heaven! 😀 Santa is going to be super happy, I think I should make some of these too, but I’m thinking Santa won’t get any because I will eat them all!
Yes, I’m pretty sure that Santa would love to these babies waiting for him after a long night! I know I would. Look so good.
Oh my gosh, these cookies are calling my name! I love how the Nutella is oozing out of them. Lucky Santa!
Ommmnommmm! My face almost smacked my screen! That filling!!
Lol!
You had me at double chocolate!…and then you added nutella to the mix! Oh my heavens these looks absolutely amazing!
What a beautiful, rich chocolatey treat to share!
i love chocolate sandwich 🙂