HAZELNUT-ESPRESSO SANDWICH COOKIES

Hazelnut-Espresso Sandwich Cookies image

From the pages of Taste of Home, submitted by Cindy Beberman, these are a wonderfully crisp little cookie with a rich filling sure to please if you're a coffee/hazelnut/chocolate lover! I easily halved the batch and got 30 cookies! To save time, I made the filling before the cookies because it does take awhile to set up and saves time in the long run! *I've made these again since first posting and used Land O Lakes fat free half and half in place of the whipping cream to cut some of the fat/calories/cholesterol a bit and it works just as well without compromising the taste!

Provided by Breezytoo

Categories Dessert

Time 2h40m

Yield 3 dozen

Number Of Ingredients 13

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Ingredients

1 cup butter, softened
1 1/4 cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
1 cup heavy whipping cream
1 1/4 cups milk chocolate chips
1 3/4 cups semi-sweet chocolate chips, divided

Steps:

In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
Let stand until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 2382.5, Fat 155, SaturatedFat 79.4, Cholesterol 407.5, Sodium 962.3, Carbohydrate 242.3, Fiber 13.4, Sugar 145.6, Protein 27.7

*** Explore more Hazelnut-Espresso Sandwich Cookies Recipes »

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Kutbudeen Kutbudeen

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I'm so glad I found this recipe! These cookies are now my new favorite.

Maslax

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These cookies are amazing! They're the perfect combination of chewy and crispy.

Zohaib JaAn

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I love the idea of these cookies, but I found them to be a bit dry. I think I'll try adding some more butter next time.

Juliana Fordjour

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These cookies are delicious! But they are very rich. I can only eat one or two at a time.

Lucky boy Kishan

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I had some trouble getting the cookies to spread out in the oven. I think I might have needed to chill the dough for longer.

muneeb mirza

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These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.

NOOREY Faysal

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I'm not a huge fan of espresso, but I still really enjoyed these cookies. The hazelnut flavor is really strong and it balances out the espresso nicely.

Kemar Wright

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These cookies are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.

Lovelo Sk

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I've made these cookies several times now and they always turn out perfect. They're a hit with my family and friends.

Latif Khalifa

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I'm so glad I found this recipe! These cookies are now my new favorite.

De bullgamer

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These cookies are amazing! They're the perfect combination of chewy and crispy.

Alison Alvarez

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I love the idea of these cookies, but I found them to be a bit dry. I think I'll try adding some more butter next time.

Millie Clarke draper

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These cookies are delicious! But they are very rich. I can only eat one or two at a time.

Rahma Bouallegue

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I had some trouble getting the cookies to spread out in the oven. I think I might have needed to chill the dough for longer.

Yassin ElMarakby

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These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.

Youtuber Mizan

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I'm not a big fan of hazelnut, but I still really enjoyed these cookies. The espresso flavor is really strong and it balances out the hazelnut nicely.