Hazelnut Cocoa Cookie Sandwiches

A simple, no-bake treat featuring spiced cookies and rich chocolate-hazelnut spread

Prep time: 15 minutes

Makes: 8 cookie sandwiches

Ingredients

Assemble the Sandwiches: Lay out 8 cookies on a flat surface. Spread approximately 1 tablespoon of chocolate-hazelnut spread onto each cookie. Place a second cookie on top of each to create a sandwich.
Flash Freeze: Arrange the sandwiches on a tray lined with parchment paper. Place the tray in the freezer for about 10–15 minutes. This firms up the filling so the cookies don’t slide apart during dipping.
Melt the Chocolate: While the cookies chill, melt your white chocolate. You can do this in the microwave in 30-second bursts, stirring in between, or use a double boiler until the chocolate is completely smooth.
Coat: Remove the sandwiches from the freezer. Dip each sandwich halfway into the melted white chocolate.
Garnish and Set: Return the dipped cookies to the parchment paper. If using cookie crumbs, sprinkle them over the wet white chocolate immediately.
Final Chill: Place the cookies in the refrigerator for at least 15 minutes, or until the chocolate coating has fully hardened.
Storage Tips
Room Temp: Keep in an airtight container for up to 1 week.
Fridge/Freezer: These are excellent served cold and will last up to 2 weeks in the refrigerator or 1 month in the freezer.

Swap the Spread: Use peanut butter or cookie butter instead of hazelnut spread.

Swap the Coating: Use dark or milk chocolate for a different flavour profile.

Salted Version: Sprinkle a tiny pinch of sea salt over the white chocolate before it sets.