Nutella Dodgers {Nutella Sandwich Cookies} = Like a Jammy Dodger, that’s been given a Nutella makeover! Easy to make chocolate cookies are sandwiched together with delicious Nutella…
I may be offending your favourite biscuit when I say I’m not a jammy dodger fan… really not a fan! They have no redeeming qualities in my eyes.
But if we sandwiched together some more delicious, homemade biscuits, with something better than jam – like Nutella…. we could have something really worth eating.
When I decided to make these Nutella Dodgers, I looked for a recipe for easy Chocolate Sugar Cookies that would hold their shape well – I found this recipe and gave it a few tweaks. The biscuits are soft and delicious, but hold a LOT of Nutella well.
(I used this Jammy Dodger cutter, but you could also use a regular fluted cookie cutter along with a mini heart cutter like this one to cut out the centre of the biscuits. ✨✨✨
I’ve made a lot of Nutella recipes on Kerry Cooks (like, super a lot!) – and – I’m not even boasting here – I’ve made A LOT of really incredible Nutella recipes that you really should try! People’s favourites tend to be my Nutella Millionaire’s Shortbread, Nutella truffles, Nutella Cookie bars, and my recipe for Homemade Nutella (with way less sugar and more hazlenuts).
What you’ll need to make this recipe
You’ll need butter, caster sugar, an egg, salt, vanilla extract, corn flour, cocoa powder, flour and NUTELLA!
- 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
- NUTELLA
- For the biscuits:
- You can make these in a stand mixer or a normal bowl with a wooden spoon - up to you!
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.- 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.
- 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.
- 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.
- 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.
- 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.
- These cookies will keep for 3 - 4 days in an airtight tin, and taste awesome dipped in a cup of tea.
Nutella obsessed like me? Pin it for later!
If you make my Nutella Dodgers, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!
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Laura says
May 15, 2017 at 7:46 amI like the ones with the bigge hearts the best – more nutella!!
Laura recently posted…3 Ingredient Nutella Stuffed Cookies