Chocolate Hazelnut Sandwich Cookies

Chocolate Hazelnut Sandwich Cookies

I call them “squirrel-eos.” The recipe below for Chocolate Hazelnut Sandwich Cookies combines a cookie recipe from Sally’s Baking Addiction (here) and an icing recipe from Molly Yeh (here).

Ingredients

For the Cookies:

• 3/4 cup (172g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla bean paste or vanilla extract

• 1 and 1/2 cups (180g) all-purpose flour

• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)

• 1 teaspoon baking powder

• 1/8 teaspoon salt

For the Hazelnut Filling:

• 1/2 cup (86g) unsalted butter, softened to room temperature

• 1 1/3 cup (268g) powdered sugar

• 1 tbsp vanilla bean paste or vanilla extract

• 1/2 tsp salt

• 1/2 cup (56g) ground, roasted hazelnuts

Instructions

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.

2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.

3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and freeze for 20-30 minutes.

4. Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting.

5. Bake for 10 minutes until edges are set and tops are no longer shiny. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. While the cookies are cooling, make the hazelnut filling. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth. Add the powdered sugar and beat on medium high speed until fluffy and light in color. Mix in the vanilla, salt, and ground hazelnuts.