Description
These Coffee & Cream Cookies with Chocolate Hazelnut Filling are a delightful treat combining the rich flavors of espresso-infused buttery cookies sandwiched with creamy chocolate hazelnut spread. Perfectly soft with a subtle coffee kick, these sandwich cookies make an irresistible dessert or snack for coffee and chocolate lovers alike.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tablespoon instant coffee granules (or espresso powder)
- 1 tablespoon hot water
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup chocolate hazelnut spread (such as Nutella)
Optional Drizzle:
- 1/4 cup melted white chocolate or powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Dissolve coffee: In a small bowl, dissolve instant coffee granules in hot water. Let it cool slightly before adding to the dough to avoid cooking the egg prematurely.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light, fluffy, and well combined for a tender texture.
- Add wet ingredients: Add the egg, vanilla extract, and dissolved coffee mixture into the creamed butter-sugar mixture. Mix thoroughly until smooth and fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix dough: Gradually add the dry ingredients to the wet ingredients, mixing just until all flour is combined to prevent overmixing which can toughen the cookies.
- Form cookies: Scoop tablespoon-sized portions of dough and roll each into balls. Flatten slightly with the palm of your hand or the bottom of a glass to prepare for even baking.
- Bake cookies: Arrange dough balls spaced on the prepared baking sheets, then bake for 10–12 minutes or until the edges are just set and lightly golden, indicating they are perfectly baked but still soft.
- Cool cookies: Remove from oven and transfer cookies to a wire rack to cool completely. Cooling is essential before adding the filling to avoid melting it.
- Assemble sandwich: Spread about 1 teaspoon of chocolate hazelnut spread on the flat side of one cooled cookie, then top with another cookie to form a sandwich.
- Optional finishing touch: Drizzle sandwich cookies with melted white chocolate or dust with powdered sugar for an elevated presentation and extra flavor.
Notes
- You can freeze the cookie dough or baked cookies (without filling) for up to 2 months for make-ahead convenience.
- Use a piping bag to fill the cookies with chocolate hazelnut spread for a neater and more uniform presentation.
- Ensure cookies are completely cooled before assembling to prevent filling from melting or sliding out.
- Instant coffee can be substituted with espresso powder for a stronger coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
