Hazelnut Sandwich Cookies Filled With Salted Caramel And Chocolate Recipes

SALTED CARAMEL HAZELNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
• In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
• Add eggs and vanilla and mix until combined.
• Add flour and mix on low until incorporated.
• Stir in chocolate wafers. Chill dough for 30 minutes.
• Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
• Bake for 10 minutes. Let cool and enjoy while melty.

HAZELNUT SANDWICH COOKIES FILLED WITH SALTED CARAMEL AND CHOCOLATE

Steps:

• Grind the hazelnuts in a food processor until they resemble corn meal. Set aside.
• Cream the butter and both sugars with an electric mixer until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes.
• Put the milk and vanilla in a measuring cup.
• In a small bowl, mix the flour, hazelnuts and salt with a wire whisk just to blend.
• Pour the milk and vanilla into the butter and sugar mixture and beat on low speed just until the milk is incorporated enough to not splash out of the bowl, about 1 minute. Increase the mixer speed to medium and beat until the milk is almost completely incorporated into the butter and sugar, about 2 minutes longer.
• Add the flour and hazelnut mixture and beat on low speed just until combined, about 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 2 days.
• Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Place generous tablespoon sized balls of dough at least 3 inches apart on the cookie sheet. Flatten the balls slightly with your hands, shaping them into circles that are about 1/2 inch high and as evenly and uniformly as you can.
• Bake the cookies for 12-16 minutes, reversing the cookie sheet in the oven halfway through to encourage even baking, until the cookies are set and the edges are just beginning to brown. Remove the baking sheet from the oven and let cool on a wire rack for at least 5 minutes before removing the cookies to cool on a wire rack completely. Repeat with the remaining dough.
• If using hot fudge, scoop it into a small bowl and beat with an electric mixer until it thickens and lightens to the color of milk chocolate.
• When the cookies are completely cool, lay them upside down on a work surface. Spread a thin layer of whipped hot fudge or Nutella on half of the cookies and a thin layer of Salted Caramel Sauce on the other half of the cookies. Assemble each chocolate half with a caramel half and refrigerate for about 20 minutes to firm up the fillings before serving. Cookies can be stored in the refrigerator for up to 3 days.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

CHOCOLATE-FILLED HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
• Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
• Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
• In a microwave-safe bowl, melt the chocolate in the microwave.
• Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
• Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
• Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
• Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
• Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.

CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)

Steps:

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. Beat again for 1 minute. Add the flour and hazelnut flour and mix on low until just combined.
• Using a very small ice cream scoop or just scant of 2-teaspoon portions, portion the cookie dough mounds. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
• Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
• Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to slightly set for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

SALTED CARAMEL CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Count out 25 caramels for the drizzle to go on top of cookies, set aside.
• Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
• In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
• In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
• Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
• Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
• Bake for 8-10 minutes (be careful not to overbake them).
• Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
• While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
• Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
• Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
• Makes about 30 cookies.