Hello friends + bakers. These cookie sandwiches are a must try! They’ve got the perfect balance of chocolate, nutty, crunchy, chewy and creamy texture and flavor, not to mention a pretty sweet balance of salty. You can make them any size that accommodates the occasion you want to use them for, and this recipe is a great make-ahead dessert that can hold for a couple days while you prioritize things on your agenda.
Chocolate Hazelnut Cookies: Yields 24 cookies
- butter, room temperature- 1 cup
- granulated sugar- 1 cup
- brown sugar- 1 cup
- eggs, room temperature- 2 each
- vanilla extract- 2 tsp.
- baking soda- 1 tsp.
- salt- 1/2 tsp.
- four- 3 cups
- dark chocolate, cut into large chunks 2 cups
- toasted hazelnuts, chopped- 1 cup
- Set your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a stand mixer with a paddle attachment or in a bowl with a hand held mixer, place the butter, granulated sugar, brown sugar and salt and beat together for about 5 minutes, making sure to scrape down the bowl a few times to ensure everything becomes a cohesive mixture.
- Crack your eggs in a separate dish, add in vanilla extract and add in one at a time, giving the batter a chance to full incorporate each egg. Scrape down bowl after each addition.
- Turn the mixer off and add in the baking soda, flour, chocolate chips and hazelnuts. On low, mix the batter just until it all comes together, leaving no raw flour on the sides or bottom of the bowl.
- On your parchment lined baking tray, scoop and ball up your cookies, and store in the fridge for about 20 minutes to chill. You can either scoop them with a regular spoon or an ice cream scoop of your size preference.
- Bake cookies for about 10-12 minutes. They should look slightly under done in the center when you pull them out. This is perfect because they will continue to carry over bake on your tray as they cool.
- Let cool completely.
Salted Caramel Frosting
- 1 cup butter, salted
- 2 cups brown sugar
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/3 – 1/2 cup heavy cream
- 5 cups powdered sugar
- In a medium heavy bottom sauce pan, melt the butter on medium heat.
- Add in the brown sugar and heavy cream, stir to combine.
- Let mixture come to a slow boil for about 2 minutes, stirring about every 30 seconds.
- Remove mixture from the heat, let cool in kitchen aid bowl or large glass bowl for about 30 minutes, or until bowl has cooled off significantly.
- After mixture has cooled, add the salt and 1/2 of the the powdered sugar. Whip on low speed.
- Mixture will start to look separated, that’s okay, it will come together once you start adding the heavy cream.
- With the mixer on low, slowly pour half of the heavy cream down the side of the bowl.
- Add the rest of the sugar, whip on slow and add the remaining heavy cream. Whip for about 1 minute on medium to allow mixture to fluff up a little.
- Add more powdered sugar or heavy cream to consistency if needed. Frosting should have a consistency like buttercream, if the frosting is too hard it won’t spread properly.
- Allow frosting to sit out at room temperature until completely cooled before using.
- Tips on the frosting: The frosting will harden up in the fridge, which is why the frosting needs to be at room temperature for frosting. If you notice your frosting is too thick after you’ve made it and it’s sitting at room temperature, simply mix in more heavy cream, stirring slowly until your desired consistency is achieved. It’s also extremely important the sugar mixture doesn’t boil rapidly on the stove when making the caramel. Slow bubbling will ensure caramelization is happening but not creating a hard caramel.
Assembling Cookie Sandwiches:
- Place salted caramel frosting in a piping big with a star tip.
- Take 1 cooled cookie, pipe the frosting on the outside edge of the cookie and work your way to the center.
- Place another cooled cookie on top. Let cookies chill in fridge for at least 10 minutes. Serve at room temperature.
These cookies are wonderful! The sweet caramel melts in your mouth and is rounded out by the salty, crunchy hazelnuts complimented by the dark chocolate, making it a decadent treat. Feel free to make these sandwiches and keep in the freezer for up to 1 month. Keep in an air tight ziplock bag and pull when you need them for a quick dessert or last minute dinner party.
I hope you’ve enjoyed this recipe! Make sure to share it with a friend and let me know what you think in the comments. Cheers & happy baking!