Chocolate Chip Sandwich Cookies, an Italian take on a sandwich cookie. Choose between a creamy Nutella or Peanut Butter Filling. So yummy!
As any Italian family knows, a lot of discussions involve food. Needless to say it is a highly discussed subject in our house. A while ago the food topic was “What makes a good, no really good, Cookie“?
My youngest daughter, what a surprise, replied Nutella, my eldest chocolate chips. The Italian it didn’t matter as long as it wasn’t too sweet. Myself, I love a really good sandwich cookie.
In Italy there aren’t many sandwich cookies available, just the normal vanilla sandwich cookie. It’s pretty good but not amazing and kind of boring. So we decided to put together all the things we love and make some of our own.
So we eventually came up with these delicious and so easy Chocolate Chip Sandwich Cookies. We even turned some of them into Double Chocolate Chip Sandwich Cookies. We love chocolate.
I made a stay-in-place and don’t spread chocolate chip cookie dough. I halved the dough and to half I added some cocoa and made double chocolate chip dough.
I rolled the dough into small balls and flattened them out with a shot glass (actually in Italy it is one of my espresso cups, but looks like a shot glass), and then baked them.
After they cooled, we decided to fill some of them with some Nutella and for others I made a really good peanut butter filling, (which one day needs to be stuffed into something else)! My husband decided the cookies were perfect on their own, no sandwich cookies for him, too sweet! Enjoy!
Chocolate Chip Sandwich Cookie
- CHOCOLATE CHIP COOKIE DOUGH
- 1/2 cup butter 120 grams
- 1/2 cup sugar 112 grams
- 2 eggs
- 2 cups + 1 tablespoon flour 250 grams
- 3/4 cup mini chocolate chips 150 grams
- 3/4 teaspoon baking powder
- 1 tablespoon unsweetened cocoa 7 grams
- FILLING
- 1/4 cup Nutella
- PEANUT BUTTER Filling
- 1/4 tablespoon milk 3 1/2 grams
- 1/2 tablespoon cream 7 1/2 grams
- 1 tablespoon peanut butter 16 grams
- 3 tablespoons powdered sugar 30 grams
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Pre-heat oven 350° (180° celsius) , line cookie sheets with parchment paper.
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CHOCOLATE CHIP COOKIE DOUGH
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In a large bowl beat butter and sugar until creamy, add eggs, one at a time continue beating, then with a wooden spoon stir in flour, chocolate chips and baking powder, mix to form dough.(if you want double chocolate dough, then to half the dough just before it is completely mixed, add the cocoa to half the mixture). Form into small balls and place on prepared cookie sheets, flatten with a small shot glass. Bake for approximately 10 minutes. Let cool completely, then fill with Nutella, Peanut Butter filling or filling of choice, can also be eaten without filling. Enjoy!
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PEANUT BUTTER FILLING
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In a medium bowl whisk powdered sugar for approximately 1 minute, add peanut butter, milk and cream, continue mixing until smooth.
David Green says
DOUBLE CHECK YOUR RECIPE In the Ingrediants you have left out the baking powder in the Instructions you say add the Baking powder. Your recipe looks nice and I will try it with Self Rising flour but for the Amatuer cook they would be very confused
Chef David Green
Rosemary says
Hi David, thanks so much I corrected it.
Ann says
Rosemary, you’ve just pleased both of my grandchildren. I think I’ll make these next time they have a day off from school. Thanks for another great recipe.
Marisa Franca @ All Our Way says
How Yummy!! Looks extra special with the filling. I love peanut butter and Nutella! Great job Rosemary!