If you love the rich flavor of roasted hazelnuts, these Hazelnut Sandwich Cookies with Creamy Hazelnut Filling are the perfect homemade dessert. Each tender hazelnut cookie is sliced or assembled as a sandwich and filled with a smooth, melt-in-your-mouth hazelnut cream, crunchy toasted hazelnuts, and a drizzle of salted butter caramel.
These cookies combine everything that makes a great dessert: a soft and slightly crisp biscuit, creamy filling, crunchy roasted nuts, and the irresistible sweet-and-salty flavor of caramel. They are elegant enough for a holiday dessert table but simple enough to enjoy with coffee or tea on an ordinary afternoon.
Why You’ll Love These Hazelnut Cookies
These homemade hazelnut cookies are packed with nutty flavor without being overly sweet. The roasted hazelnuts add a wonderful crunch, while the hazelnut cream creates a smooth center that contrasts beautifully with the tender cookie.
The addition of salted caramel sauce takes this dessert to another level. The caramel adds richness and a subtle salty flavor that balances the sweetness of the cookie and cream.
They are also excellent for entertaining because you can prepare the cookies and filling ahead of time and assemble them just before serving.
Ingredients
For the Hazelnut Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground roasted hazelnuts
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Hazelnut Cream
- 1 cup hazelnut spread
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the Roasted Hazelnut Filling
- 1/2 cup whole hazelnuts, toasted and roughly chopped
For the Salted Butter Caramel
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream, warmed
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
How to Make Hazelnut Sandwich Cookies
1. Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground roasted hazelnuts, baking powder, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract and mix until combined.
Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing, as this can make the cookies less tender.
Wrap the dough and refrigerate it for about 30 minutes.
2. Bake the Cookies
Roll the chilled dough to approximately 1/4-inch thickness on a lightly floured surface.
Use a round cookie cutter to cut out approximately 24 cookies. Place them on the prepared baking sheets, leaving a little space between each cookie.
Bake for 9–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
3. Make the Hazelnut Cream
Beat the softened cream cheese until smooth. Add the hazelnut spread, powdered sugar, vanilla, and heavy cream.
Beat until the mixture becomes smooth, creamy, and spreadable.
If the filling seems too soft, refrigerate it for 15–20 minutes before assembling the cookies.
4. Toast the Hazelnuts
If your hazelnuts are not already roasted, place them on a baking sheet and toast them at 350°F (175°C) for about 8–10 minutes.
Let them cool, then rub off any loose skins and roughly chop them.
The roasted hazelnuts are important because they give the cookies a deeper, more intense nutty flavor.
5. Prepare the Salted Butter Caramel
Place the sugar in a small saucepan over medium heat. Allow it to melt gradually, stirring gently as it begins to caramelize.
Once the sugar turns a deep golden amber color, carefully add the butter and whisk until melted.
Slowly pour in the warm heavy cream while whisking continuously. Be careful because the mixture will bubble vigorously.
Remove from the heat and stir in the sea salt and vanilla.
Let the caramel cool until thick but still pourable.
6. Assemble the Cookies
Spread approximately 1 tablespoon of hazelnut cream over the flat side of one cookie.
Sprinkle with some chopped roasted hazelnuts.
Add a small drizzle of salted caramel, then place another cookie on top to create a sandwich.
Repeat with the remaining cookies.
For an extra-special finish, drizzle a little more salted caramel over the tops and sprinkle with finely chopped roasted hazelnuts.
Tips for Perfect Hazelnut Sandwich Cookies
Use roasted hazelnuts: Toasting the nuts brings out their natural oils and gives the cookies a much richer flavor.
Don’t overbake: These cookies should remain tender in the center. Remove them when the edges are just beginning to turn golden.
Chill the dough: Refrigerating the cookie dough helps prevent the cookies from spreading too much during baking.
Cool the caramel: Make sure the caramel isn’t hot when you assemble the cookies. Warm caramel can soften the hazelnut cream too much.
Use quality hazelnut spread: A good hazelnut spread makes a noticeable difference in the flavor of the filling.
Variations
For a chocolate hazelnut cookie, replace 2 tablespoons of flour with unsweetened cocoa powder.
For extra crunch, mix finely chopped roasted hazelnuts directly into the cookie dough.
You can also dip half of each finished sandwich cookie into melted dark chocolate and allow it to set.
For a stronger caramel flavor, add a thin layer of caramel directly between the cookies instead of only drizzling it over the top.
How to Store Hazelnut Sandwich Cookies
Store assembled cookies in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for approximately 10–15 minutes before serving so the hazelnut cream becomes soft and creamy again.
The baked cookies can also be prepared several days in advance and stored separately from the filling.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes. Bake the cookies up to 3 days ahead and store them in an airtight container. Prepare the hazelnut cream separately and assemble the cookies when you’re ready to serve them.
Can I use Nutella?
Absolutely. Nutella or another chocolate-hazelnut spread works very well in the filling. The flavor will be slightly more chocolate-forward.
Can I freeze hazelnut cookies?
The unfilled baked cookies can be frozen for up to 2 months. Thaw them completely before adding the cream and caramel.
What can I serve with these cookies?
These cookies are delicious with coffee, espresso, hot chocolate, or black tea. They also make an elegant addition to a holiday dessert platter.
Final Thoughts
These Hazelnut Sandwich Cookies with Creamy Hazelnut Filling and Salted Caramel are a delicious combination of tender homemade biscuits, rich hazelnut cream, crunchy roasted hazelnuts, and buttery salted caramel. Every bite delivers a satisfying contrast between soft, creamy, crunchy, sweet, and salty textures.
Whether you’re preparing a special holiday dessert, an afternoon treat, or an elegant cookie platter for guests, this easy hazelnut cookie recipe is sure to become a favorite. The combination of roasted hazelnuts and salted caramel gives these homemade cookies a bakery-style flavor that is surprisingly easy to recreate in your own kitchen.
