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Prep Time
20 Mins
Cook Time
8 Mins
Yield
25 sandwiches

How to Make It

Step 1

Preheat oven to 350˚.

Step 2

In a large mixing bowl, cream the butter, granulated sugar and brown sugar. Add the eggs and one teaspoon of vanilla, mix until well blended.

Step 3

In a separate bowl, combine the baking soda, salt, flour and cocoa powder. At low speed, stir into the creamed mixture until smooth.

Step 4

For the bottom half of the sandwich, drop 25 balls of the dough by tablespoon, 1 inch apart onto a parchment-lined baking tray. Bake 7-8 minutes. Remove from oven and slightly flatten the bottom with a spatula. Cool on a rack.

Step 5

For the top half, make 25 balls. Dip one side of each ball into the almond slices and place 1 inch apart onto a parchment-lined baking tray. Bake 7-8 minutes. Cool on a rack.

Step 6

For the filling: cream together the peanut butter, hazelnut spread, remaining vanilla and powdered sugar.

Step 7

Whip in the heavy cream.

Step 8

Place the mixture into a gallon zip bag. Squeeze the mixture to one corner, cut a 1/4 inch tip off the corner of the bag. Pipe one tablespoon of filling on each of the bottom cookie halves.

Step 9

Top with almond covered half of cookie. Refrigerate until ready to serve.

Step 10

 

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