Kathy Whyte/ WNBF News

Chocolate Chip Hazelnut Spread Sandwich Cookies (prep. time about 25 minutes)


2 C. all purpose flour


1 tsp. baking soda


pinch of salt


½ C. soften butter


½ C. vegetable shortening


¾ C. granulated sugar


¾ C. packed brown sugar


1 Tb. vanilla extract


2 Tb. milk


2 eggs


1 pkg. mini chocolate chips


1 C. chocolate-hazelnut spread. 


Preheat oven to 375.


Cream together butter, shortening and granulated sugar.  Stir in brown sugar, eggs, milk and vanilla extract.  Mix on medium speed until well blended.  In a separate bowl, combine the flour, baking soda and salt.  Reduce mixer speed to low and add in the dry ingredients about a third of a time. Mix on low until the dry combines into the wet ingredients.  Stir in mini chocolate chips.


 Divide dough in half and spread onto two parchment paper lined sheet pans, about a quarter inch thick.  Bake about 10 minutes until golden brown.  Remove to a cooling rack.  Once cool, cut into about 2 inch by two inch squares. Spread the bottom of one cookie with the chocolate-hazelnut spread to desired thickness.  Place another cooking, bottom side down on top to make a sandwich. 


*Kitchen tips:  parchment paper cuts down on dish-washing time since you don’t have any ‘product’ getting on your cookie sheets. You can even just slide the cookies on the paper to the cooling rack, put on another sheet of parchment and lay down more dough.

Using an equal ratio of shortening to butter, plus the addition of a little milk, makes the standard chocolate chip cookie softer and thinner, for a less bulky sandwich cookie.  The dough will spread like crazy, though. If you are using this for individual, regular cookies, allow for ample spread room.