Here's another recipe I found on pinterest. The original recipe from Flour Me with Love had the filling as a combination of melted chocolate chips and peanut butter but I decided to keep the nutella theme of the cookie going and substituted nutella for the peanut butter.
There were very simple to make and the dough was easy to work with. I made the dough balls small using my little ice cream scoop since I didn't want the sandwich cookies to be too big. The cookies stayed thick and I was a little surprised at how crispy they came out. They turned out almost like Nutella Oreos since the cookies were crisp rather than soft. I think they would be better if I had flattened the dough balls a little before baking so they wouldn't be quite so thick. But since I froze them first before baking, I couldn't flatten them. If you're going to made the dough ahead of time, before chilling or freezing, rather than rolling into dough balls, make them into small disks. Then maybe they wouldn't get so puffy. Don't overbake or the cookies will be hard rather than crisp. If you want the filling to set more like a fudge filling rather than remain soft and creamy, use more chocolate chips and less nutella.
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
3/4 C Nutella
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 1/4 cups flour
1/2 cup Nutella
1/2 cup semisweet chocolate chips
- Preheat oven 350 degrees; line cookie sheets with parchment paper.
- Cream the butter and sugar together. Mix in the egg and vanilla. Stir in the Nutella.
- Mix in the baking soda, baking powder, salt and flour.
- Take about 1/2 - 1 tablespoon of dough and roll it into a ball. Place it on prepared cookie sheet. Repeat with remaining dough.
- Bake for 15-17 minutes; until crispy around the edges.
- Let them cool for a few minutes on the tray before removing. While they're cooling, melt the chocolate chips with the nutella and stir together until smooth.
- Spread some filling in between two cooled cookies and sandwich them together.