Spelt chocolate hazelnut sandwich cookies pair soft cocoa cookies made with whole spelt flour with a creamy chocolate hazelnut filling in between. The texture stays soft in the center with a slight chew at the edge.
Spelt flour gives the dough a nutty base note that pairs well with cocoa and hazelnut. The dough comes together in one bowl, so cleanup stays simple.
You chill the dough for 30 minutes before baking. This step keeps the cookies from spreading too thin in the oven.
These cookies work well as a make-ahead treat. Bake the cookies a day early and fill them closer to serving, so the filling stays glossy instead of soaking into the crumb.
Why You’ll Love This Recipe
- Dough comes together in one bowl, no stand mixer required
- Spelt flour gives a nutty base note that pairs with cocoa
- Bake ahead and fill closer to serving for a clean layer
- Uses a jarred filling, no ganache to cook on the stove
Ingredient Notes
- spelt flour: Whole spelt flour gives a nuttier flavor and slightly denser crumb than all-purpose flour. You can swap in all-purpose at the same weight if that’s what you have.
- cocoa powder: Use natural unsweetened cocoa powder here, not a Dutch-process one, since it keeps the dough from tasting flat.
- butter: Soften the butter at room temperature until it gives slightly when pressed. Cold butter won’t cream properly with the sugar.
- hazelnuts: Toast the hazelnuts first to bring out the flavor, then chop them fine so they don’t tear the dough when rolling.
- chocolate hazelnut spread: Any jarred chocolate hazelnut spread works, including dairy-free versions. Let it sit at room temperature so it spreads without tearing the cookie.
- egg: Use one large egg at room temperature, so it blends into the butter mixture smoothly instead of curdling it.
Spelt Chocolate Hazelnut Sandwich Cookies: Soft and Simple
Description
Whole spelt flour cocoa cookies chilled for a clean shape, then sandwiched with chocolate hazelnut spread for a soft, simple treat.
Ingredients
Cookies
Filling
Instructions
- Heat the oven to 180 C / 350 F. Line two sheet pans, 33 x 46 cm / 13 x 18 inch, with parchment.
- Whisk the spelt flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer for 2 to 3 minutes, until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and mix on low until the dough just comes together. Fold in the chopped hazelnuts.
- Cover the bowl and chill the dough for 30 minutes, until it feels firm to the touch.
- Scoop the dough into 27 g balls, about 24 total. Roll each into a ball and place on the sheet pans, spaced 5 cm / 2 inches apart, then flatten slightly with your palm.
- Bake one pan at a time for 10 to 12 minutes, until the edges look set and the surface looks dry. The centers should still look soft, they firm up as the cookies cool.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spread about 1 tbsp chocolate hazelnut spread on the flat side of half the cookies. Top with the remaining cookies, flat side down, and press gently to sandwich.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 312kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 70mg3%
- Potassium 150mg5%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 22g
- Protein 5g10%
- Vitamin A 250 IU
- Calcium 30 mg
- Iron 1.5 mg
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.8 mg
- Vitamin B6 0.03 mg
- Folate 15 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 90 mg
- Magnesium 40 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Dough can be made 2 days ahead and kept chilled, covered, in the fridge.
- Do not overbake, centers should look soft when pulled from the oven.
- Space dough balls 5 cm / 2 inches apart to prevent spreading into each other.
- Fill cookies within a few hours of serving for the cleanest filling layer.
