Hazelnut Peanut Butter Sandwich Cookies

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Hazelnut Peanut Butter Sandwich Cookies are mini-size, soft cookies with a subtle chocolate hazelnut flavor sandwiched between them.  These adorable little bite-sized cookies are deliciously melt-in-your-mouth, baked in 8 minutes, and stay fresh for days!  So YUMMY!

As always, peanut butter and chocolate have had a wonderful love affair for years.  The flavor of peanut butter and chocolate were made for each other.  Don’t you think?

I’m in love with these little cookies!  

When they’re baked and cool, they’re ready to be sandwiched with hazelnut chocolate in the middle.  I used hazelnut chocolate spread (an organic brand) or you can use Nutella.

Nowadays, most box cookies on the market contain unhealthy ingredients such as palm oil, soybean oil, and high fructose corn syrup.  No thanks!

 

Easy to Make, Bake and Sandwich together…

Loaded with wholesome ingredients, like creamy peanut butter, brown sugar, 1 egg, and baking soda, makes them the easiest cookies to make and bake! 

A few weeks ago, I posted a similar recipe for my 5-Ingredient Peanut Butter & Jelly Sandwich Cookies which, BTW…  turned out to be a 5-STAR recipe!

So I decided to make them again, only this time with our favorite chocolate hazelnut as the filling. 

And if you already have a jar of Nutella or any brand of hazelnut spread along with a jar of creamy peanut butter in your pantry, then you can whip up a batch of these Hazelnut Peanut Butter Sandwich Cookies in no time.

 

 

My Hazelnut Peanut Butter Sandwich Cookies are made with only 5 ingredients!

1. creamy peanut butter

2. one egg

3. brown sugar

4. baking soda

5. hazelnut spread or Nutella

Only 5 minutes to make the batter, then start rolling into balls!  If you prefer, you can refrigerate the batter for about 10 minutes to harden, so you can roll into balls easier. 

I decided to make them into bite-size cookies.  Rolling the cookie dough into smaller balls, then pressing down slightly on top of each one with a small fork.  

They bake for 8 to 10 minutes. 

Once they cool down, you can sandwich them together with a small teaspoon of hazelnut spread in the middle.  YUM! 

Super easy…

 

Storing and Freezing:

• Line an airtight container with wax or parchment paper.  Place the cookies in a single layer, separate layers with a sheet of wax or parchment paper. 

• Freeze cookies for up to one month. 

• To Thaw: simply arrange cookies on a serving plate, and serve.  They will thaw quickly at room temperature, and in less than 15 minutes.

 

 

Whether you make these cookies bite-size or make them larger, they will keep their freshness and texture for days.    

Best of all,  I love having them around as a little snack when I need a little energy boost. 

And, boy – every time I make these sandwich cookies, they disappeared just as quickly as they come out of the oven.  

These Hazelnut Peanut Butter Sandwich Cookies are a winner!  And the recipe is a keeper…try them!  

ENJOY!!

 

 

 

 

 

Finally, more recipes for Bite-Size Cookies…

• Pumpkin Cranberry Nut Cookies.

• Snow Ball Christmas Cookies.

• Coconut Cherry Shortbread Cookies.

• Healthy Oatmeal Cranberry Nut Cookies.

• Apple-Oatmeal Cookies.

• Lemon Thyme Tea Cookies

• 5-Ingredient Peanut Butter & Jelly Sandwich Cookies

 

Yield: 22 to 24 sandwich cookies

Hazelnut Peanut Butter Sandwich Cookies

Print

Hazelnut Peanut Butter Sandwich Cookies are soft, bite-size cookies with a subtle chocolate flavor of hazelnut sandwiched between them.  These melt-in-your-mouth cookies are baked in 8 minutes, and stay fresh for days! 

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• 1 cup (201 grams) creamy peanut butter
• 1/2 cup (100 grams) packed brown sugar ( light or dark)
• 1 large egg
• 1 tsp. baking soda
• 1/3 cup (67 grams) Chocolate Hazelnut Spread or Nutella spread

Instructions

1. Preheat oven to 350 degrees F (180C).
2. In a mixing bowl, stir together peanut butter, brown sugar, egg, and baking soda. Stir with a fork or with a whisk vigorously, until fully incorporated.
3. Roll dough into small balls, the size of a nickel, about 3/4-inch. And transfer to an ungreased baking pan, spacing them about 2 inches apart.
4. Take a small fork and gently press down on top of each ball.
5. BAKE for about 8 minutes, or until cookies are puffed and starting to brown around the edges. Let them cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
6. Spread about 1/2 teaspoon of chocolate hazelnut spread on the bottom of one cookie, and sandwich with the second cookie.
7. Yields: about 22 to 24 sandwich cookies

Notes

Storing and Freezing:

• Line an airtight container with wax or parchment paper.  Place the cookies in a single layer, separate layers with a sheet of wax or parchment paper. 

• Freeze cookies for up to one month. 

Nutrition Information:

Yield:

12 servings

Serving Size:

2 cookies
Amount Per Serving: Calories: 92

 

 

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Thanks for stopping by!

Anna and Liz