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Chocolate Hazelnut Crunch Cookies – Easy Stuffed Sandwich Recipe

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These Chocolate Hazelnut Crunch Cookies are decadent sandwich cookies stuffed with creamy chocolate hazelnut spread and crunchy toasted hazelnuts. Easy to make and irresistibly gooey, they’re perfect for special occasions or whenever you crave a bakery-style treat at home.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) chocolate hazelnut spread (Nutella or similar)
  • 1/2 cup (60g) toasted hazelnuts, roughly chopped
  • 1/3 cup (50g) mini chocolate chips (optional)
  • Sea salt flakes (optional, for sprinkling on top)
  • Extra chopped hazelnuts (for rolling the edges)

Instructions

  1. Measure out all ingredients. Toast and chop hazelnuts if not already done. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and scrape down the bowl.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry mixture to wet ingredients, mixing on low until just combined.
  5. Using a medium cookie scoop (about 1.5 tablespoons), scoop dough onto parchment-lined baking sheets, spacing 2 inches apart. Flatten each ball gently.
  6. Make a small indent in the center of half the cookies. Fill each indent with 1 teaspoon chocolate hazelnut spread and a pinch of chopped hazelnuts (plus mini chocolate chips if desired).
  7. Place a second cookie dough disc on top of the filled one. Pinch edges gently to seal. If dough is sticky, chill for 10 minutes before handling.
  8. Bake in preheated oven for 10-12 minutes, until edges are set but centers are still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, roll edges in extra chopped hazelnuts and sprinkle with sea salt if desired.
  10. Serve warm for gooey centers or let cool completely for a firmer, crunchy bite.

Notes

For best results, toast hazelnuts before using. Chill dough if sticky for easier handling. Don’t overbake—cookies should look slightly underdone in the center. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be frozen after baking for up to 2 months.

Nutrition

Keywords: chocolate hazelnut cookies, stuffed cookies, sandwich cookies, Nutella cookies, crunchy cookies, easy dessert, bakery-style cookies, hazelnut dessert, chocolate cookies, party cookies

Find it online: https://bitefuljoy.com/chocolate-hazelnut-crunch-cookies-easy-stuffed-sandwich-recipe/