Nutella Sandwich Cookies

“My girls love Nutella, and they were super excited I was going to make them,” says St. Louis-based blogger Cheryl Sousan of

A recent cooking class for parents and children at the Ritz-Carlton, St. Louis, presented a booklet of recipes for livening up school lunches with more inventive options.

Along with the dip, spread and sandwich ideas came some sweet rewards, too. One of recipes – Nutella Sandwich Cookies – had St. Louis-based homemaking blogger Cheryl Sousan heading straight to the kitchen to whip them up for her friends and family, including her 16- and- 24-year-old daughters.

“My girls love Nutella, and they were super excited I was going to make them,” says Sousan of the St. Louis-based homemaking blog

Certain it will win over the younger ones in your family, Sousan says it's sure to be a hit with adults, too.

"I don’t know about you, but I love a good sandwich, especially when the sandwich is the sweet kind, and involves Nutella," Sousan says. "Take two dark chocolate crispy oat cookies and smear a little Nutella between the two, with a dusting of sea salt and you’ve got yourself one heck of a good sandwich.

"Don’t trust me? Give this recipe a try and tell me it’s not the best sandwich you’ve ever had!"

Nutella Sandwich Cookies

Recipe courtesy of Ritz-Carlton, St. Louis

Yield | 18 Sandwich Cookies |


  • 1 ¼ cup all-purpose unbleached flour
  • ½ cup unsweetened dark Dutch process cocoa powder
  • ¼ cup oats, lightly ground
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature
  • 2 Tbsp Nutella
  • 1 ½ cup sugar
  • 1 egg
  • sea salt


  • 13 oz jar Nutella, or 13 oz homemade chocolate hazelnut spread

| Preparation | Preheat oven to 375°F. Line baking sheets with Silpat or parchment paper.

Whisk together flour, cocoa powder, oats, baking soda and baking powder. Set aside. Cream together butter, Nutella and sugar until light and fluffy. Mix in egg. Slowly add in flour mixture until evenly incorporated.

Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 ¼-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie.

Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.

| Assemby | Allow to cool completely. Spread Nutella between two cookies.

Cookies can be stored for up to 5 days in an airtight container.

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