Hazelnut Espresso Sandwich Cookies Recipe

Name: Hazelnut Espresso Sandwich Cookies
Prep time: 60 min
Cook time: 160 min
Total time: 220 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; Egg Yolk; 1 teaspoon instant espresso granules; Vanilla Extract; All Purpose Flour; ½ teaspoon salt; 1 teaspoon baking powder; 1 cup finely chopped hazelnuts; Heavy Whipping Cream; 6 ounces milk chocolate chips; 1 ¼ cups semisweet chocolate chips (¾ cup for filling, ¼ cup for drizzling)

Indulge in the irresistible flavor of these Hazelnut Espresso Sandwich Cookies! Inspired by Taste of Home and submitted by Cindy Beberman, these delightfully crisp cookies boast a rich, coffee-infused hazelnut and chocolate filling that will tantalize your taste buds. Perfect for coffee lovers, this recipe is easily halved for smaller batches. A clever time-saving tip: prepare the decadent filling in advance! For a lighter alternative, try substituting fat-free half-and-half for the whipping cream—it works wonders without sacrificing flavor!

Prep Time 60 mins

Cook Time 160 mins

Calories 2382.5 kcal

Protein 55g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hazelnut Espresso Sandwich Cookies

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
Egg Yolk
1 teaspoon instant espresso granules
Vanilla Extract
All Purpose Flour
½ teaspoon salt
1 teaspoon baking powder
1 cup finely chopped hazelnuts
Heavy Whipping Cream
6 ounces milk chocolate chips
1 ¼ cups semisweet chocolate chips (¾ cup for filling, ¼ cup for drizzling)

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How to Make Hazelnut Espresso Sandwich Cookies

Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large mixing bowl until light and fluffy.
Beat in 1 large egg, 1 large egg yolk, 1 teaspoon instant espresso granules, and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 cup finely chopped hazelnuts.
Divide the dough into three equal portions.
Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle.
On a lightly floured surface, roll out one portion of dough to ⅛ inch thickness.
Use a 1 ½ inch floured cookie cutter to cut out cookies. Place them ½ inch apart on ungreased baking sheets.
Repeat with the remaining dough.
Bake at 375°F (190°C) for 6-8 minutes, or until the edges are lightly golden brown.
Transfer cookies to wire racks to cool completely.
**Make the filling:** In a small saucepan, bring 1 cup heavy cream (or fat-free half-and-half) to a simmer over medium heat.
Remove from heat and stir in 6 ounces milk chocolate chips and 3/4 cup semisweet chocolate chips until melted and smooth.
Pour the mixture into a bowl, cover, and refrigerate for at least 1 ½ hours, or until it reaches a spreadable consistency, stirring occasionally.
Once the cookies and filling are cool, spread the filling evenly onto the bottom of half of the cookies.
Top with the remaining cookies to create sandwich cookies.
Melt the remaining semisweet chocolate chips and drizzle over the top of the cookies.
Let the chocolate set completely before serving.
Store in an airtight container in the refrigerator.