Celebrating World Nutella Day with a twist! I’m not even sure this Chocolate Chip Nutella Cream Cheese Cookie Sandwich needs a story or elaborate details. I know there are 1,001 ways to make the perfect chocolate chip cookie, but the recipe I am sharing here has become my favorite and go-to way to make freshly baked cookies. You can substitute the chocolate and easily make other varieties of cookies using this recipe. The real beauty of this cookie recipe, however, is its transformation into a cookie sandwich. The marriage of nutella and cream cheese? Well that’s just a ceremony I want to keep attending.
If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!
[Read Related: Open-Faced Parle-G S’mores]
INGREDIENTS
Chocolate Chip Cookies
- Sugar, 1/2 cup
- Brown sugar, 1 cup
- Unsalted butter, 1 1/2 sticks, room temperature
- Vanilla paste, 2 tbsp
- Eggs, 2, separated
- AP flour, 2 1/4 cup
- Baking powder, 1 tsp
- Baking soda, 1 tsp
- Salt, 1 tsp
- Chocolate chunks, 1 1/2 cups
Nutella Cream Cheese
- Nutella, 1/2 cup
- Cream cheese, 1 cup
- Salt, 1/2 tsp
[Read Related: Chai Chocolate Lava Cake]
HOW TO MAKE IT
The cookie dough.
In a large mixing bowl, use a hand mixer and cream the sugars and room-temperature butter. Once creamed completely, add in the vanilla paste and eggs and mix evenly. In a separate bowl, whisk together the AP flour, baking powder, baking soda, and salt. Now, little by little, add this flour mix to the wet ingredients and use a silicone spatula to combine the ingredients. As you continue to combine, a crumbly dough should start to form. About halfway through mixing, you can add in the chocolate chunks.
Continue to combine the ingredients until the dough is formed and no flour remains. The dough should be firm, but soft to the touch. Once everything is combined, I like to place my cookie dough on a plastic sheet and wrap it into a long log shape that’s about 2 inches in diameter. Forming the dough in this way is helpful so you can slice the cookies into rounds before baking. Alternatively, you can also roll the dough up into a ball and scoop the dough out using a wired ice cream scoop – it’s up to you. Once your dough is wrapped refrigerate it for at least an hour so it holds together.
Bake.
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, slice the cookie dough log into about 1/2? rounds and place on the sheet giving enough room for the cookies to expand as they cook (about 2? breathing room). Press your finger in the center of each cookie to create a small indent – this helps the cookie form a flat shape. Once the oven reaches 400 degrees, bake the cookies for exactly 8-10 minutes. The edges should be browned while the center is slightly softer. Remove from oven and place each cookie on a wire rack to cool completely.
The filling.
Mix the nutella, cream, and salt together until evenly combined. I like to leave a little bit of the cream cheese chunks in the filling, but you can whip this together until smooth. Once the cookies are completely cooled, spread a heavy dollop of the nutella cream cheese on one cookie. Take another cookie and gently press and rotate the cookies so the cream comes out to the edge of the cookie. Done!
