Nutella Dodgers {Nutella Sandwich Cookies}
Prep time
Cook time
Total time
Serves: 15
  • For the biscuits:
  • 125g unsalted butter
  • 75g caster sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • large pinch salt
  • 1 free-range egg (large)
  • 2tsp corn flour
  • 75g cocoa powder
  • 250g plain flour
  • splash milk or water
  1. For the biscuits:
  2. You can make these in a stand mixer or a normal bowl with a wooden spoon - up to you!
  3. Either way, start by pre-heating your oven to 180C and preparing two large baking sheets, either by greasing them with plenty of butter, or by putting non-stick baking mats onto them.
  4. Cream the butter (which needs to be very soft, so give it a whirl in the microwave if it isn't) with the caster sugar, salt and vanilla. Once you've beaten them for a couple of minutes, beat in the egg and set aside.
  5. In another large bowl, combine the flour, corn flour and cocoa powder and give everything a thorough whisk to make sure there are no lumps.
  6. Add the dry ingredients to the wet, slowly mixing everything together. The mixture will become quite dry - don't worry, if it seems too dry, add a splash of milk or water. Wrap the dough in clingfilm and rest in the fridge for 20mins.
  7. Roll out the dough on a well floured surface, to a thickness of around 4mm. Cut shapes using your cookie cutter - for every solid cookie you cut, cut another with a heart cut out of the middle of it. Arrange on your baking trays - they don't spread much - and bake for 9 - 11 minutes, until lightly browned. They will seem squidgy, but don't worry - they'll become completely solid as they cool.
  8. Once the cookies are completely cool, pop your jar of Nutella (ensuring there's NO gold foil around the rim) into the microwave for 30 - 50 seconds, until it's good and runny. Assemble the cookies into pairs, then spoon a large heaping tsp of Nutella onto one half, and push the half with the cut-out heart on top. Leave to set.
  9. These cookies will keep for 3 - 4 days in an airtight tin, and taste awesome dipped in a cup of tea.
Recipe by Kerry Cooks at