Some cookies are good on their own, and some are good because they know when to bring a friend. These hazelnut Nutella sandwich cookies are firmly in the second camp. Two tender, buttery cookies with a thick layer of Nutella between them just makes sense.

I have a soft spot for sandwich cookies. They feel a little extra, but not fussy, and they always disappear faster than expected. This version leans into a classic pairing that never gets old, hazelnuts and chocolate, with a cookie that melts the second it hits your tongue.

I tested this idea more times than I care to admit. Chocolate cookies were too rich, shortbread felt heavy, and plain vanilla needed more personality. Once I added ground toasted hazelnuts to the dough, everything clicked, and the Nutella finally had the perfect partner.

The cookies themselves are subtle and not overly sweet. That is intentional. Nutella brings plenty of richness, so the cookie’s job is to support it, not compete. Together, they create something balanced, cozy, and honestly hard to stop eating.

Ingredients Needed for the Recipe

• Blanched toasted hazelnuts - provide a nutty depth and pair naturally with Nutella.
• All-purpose flour - gives the cookies their structure while keeping them tender.
• Powdered sugar - sweetens gently and creates that melt-in-your-mouth texture.
• Salt - balances the sweetness and sharpens the hazelnut flavor.
• Unsalted butter, chilled - adds richness and keeps the dough delicate.
• Egg yolk - binds the dough and adds a soft, velvety crumb.
• Pure vanilla extract - rounds out the flavor and warms everything up.
• Milk or water - helps bring the dough together if it feels dry.
• Nutella - the star filling that turns simple cookies into sandwich magic.

Before getting into the steps, it helps to understand the feel of this dough. It is closer to shortbread than a classic sugar cookie, and it should stay slightly crumbly even when ready. That texture is what gives these cookies their signature softness.

Hazelnuts do a lot of quiet work here. Toasting them first wakes up their oils and deepens the flavor, which carries through every bite. Skipping that step flattens the cookie, so it is worth the extra few minutes.

How to make Hazelnut Nutella Sandwich Cookies?

Step 1 - Grind the Hazelnuts

Start by grinding the toasted hazelnuts in a food processor until they resemble a fine meal. You want something close to almond flour, not a paste. Stop early and scrape the bowl if needed.

This step sets the tone for the whole cookie. Too coarse, and the texture feels gritty. Too fine, and you risk releasing oils that change the dough. Short pulses are your friend here.

Step 2 - Build the Dry Base

Add the flour, powdered sugar, and salt directly into the processor with the hazelnuts. Pulse a few times just until everything is evenly mixed. No need to overthink it.

The powdered sugar is key for tenderness. Granulated sugar would change the texture completely, so stick with what the recipe calls for.

Step 3 - Cut in the Butter

Add the chilled butter cubes and pulse until the mixture looks like coarse crumbs. You should still see small bits of butter throughout, which is exactly what you want.

If the mixture starts looking smooth or greasy, stop immediately. Overworking at this stage can make the cookies dense instead of delicate.

Step 4 - Add the Egg Yolk and Vanilla

Drop in the egg yolk and vanilla, then pulse until the dough begins forming large clumps. It will not look like traditional cookie dough, and that is normal.

Pinch a bit between your fingers. If it holds together without cracking, you are good. If it feels dry, add a tiny splash of milk or water and pulse once or twice more.

Step 5 - Chill the Dough

Turn the dough out onto a floured surface and gently press it into a disc. Wrap it tightly and refrigerate for at least one hour, or up to three days.

Chilling firms the butter and makes rolling much easier. It also gives the flavors time to settle, which makes a difference.

Step 6 - Roll and Cut

Preheat the oven to 350°F or 180°C and line your baking sheets with parchment. Roll the chilled dough on a floured surface to about 1/8 to 1/4 inch thick.

Use a 2-inch round cutter and transfer the cookies carefully to the trays. They spread slightly, so leave some breathing room.

Step 7 - Bake Until Just Set

Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look pale. That pale center is the secret to a soft bite.

Let the cookies cool on the pan briefly before moving them to a rack. They firm up as they cool, so patience pays off.

Step 8 - Fill and Assemble

Once completely cool, spread about half a teaspoon of Nutella onto the flat side of one cookie. Top with another cookie and press gently.

For a simple finish, dust half the cookies with powdered sugar before sandwiching. It adds a little contrast and makes them feel special.

Tips

• Toast the hazelnuts until fragrant, not dark, to avoid bitterness.
• Keep the butter cold for the most tender texture.
• Roll the dough between parchment if sticking becomes an issue.
• Use thin cookies so the Nutella stays balanced.
• Let cookies cool fully before filling to prevent sliding.

Why These Cookies Work So Well

The beauty of these hazelnut Nutella sandwich cookies is restraint. Nothing is overly sweet, and nothing tries to steal the spotlight. Each element knows its role.

The cookie is buttery and soft, with a gentle crunch at the edge. The Nutella adds richness and a creamy center that brings everything together in one bite.

I love that they feel elegant without being complicated. They work just as well on a dessert table as they do stacked on a plate for an afternoon snack.

Storage and Make-Ahead Notes

These cookies store surprisingly well, which makes them great for planning ahead. Once assembled, keep them in an airtight container at room temperature for up to two days.

If you want them to last longer, refrigerate them for up to a week. Let them sit out for a few minutes before serving so the filling softens again.

You can also bake the cookies ahead and freeze them unfilled. When ready, thaw, add Nutella, and assemble fresh for the best texture.

Every time I make these, I am reminded that simple ideas, done carefully, tend to be the most memorable. These hazelnut Nutella sandwich cookies are proof that pairing the right flavors, with a little patience, can turn a humble cookie into something people talk about long after the plate is empty.