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Nutella Chocolate Sandwich Cookies

Nutella Chocolate Sandwich Cookies


For the cookies;

  • ½ cup dutch cocoa
  • 260 g / 2 cups / 9.2oz plain (AP) flour
  • 1/2 teaspoon baking powder
  • ¾ cup / 150g / 5.3oz white sugar
  • 113 g / 1/2 cup / 1 stick unsalted butter, cold & cut into cubes
  • 1 large egg, room temp
  • 1 teaspoon vanilla extract
  • 3-4 teaspoons cold milk

For the filing;

  • 113 g / 1/2 cup / 1 stick unsalted butter, softened
  • 2 cups icing (confectioners / powdered) sugar, sifted
  • ¼ cup Nutella
  • 2 tablespoons thickened / heavy cream(notes)
  • pinch of salt
  • Extra cocoa, for dusting


  • Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
  • Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It will still be a little lumpy and that’s ok. Finally, add the egg, vanilla and half of the milk.
  • Process again for about 30-40 seconds until everything well combine and the dough starts forming large clumps. If it’s not quite sticking together, add the rest of the milk and blitz again.
  • Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.
  • Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick.
  • Sit in the fridge for ½ an hour before proceeding.
  • Use a 2 ½ inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.
  • Bake in the oven for 6 minutes, turn the trays, bake for another 5-6. Transfer them to a wire rack and allow to cool completely.
  • Now dump the filling ingredients (except the extra cocoa), into the food processor, sugar first. Process the whole lot for about 3 minutes on the low setting. If it’s too firm to pipe add a little more cream. Too loose to pipe, add a little more icing sugar. Transfer the buttercream to a piping bag.
  • Either pipe or spread the buttercream over half of the cookies. Place the unfrosted halves on top and gently press down. Sift the extra cocoa over the top.

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