Try a fun and new flavorful twist on peanut butter sandwich cookies by swapping out the filling for hazelnut spread.
Hazelnut Peanut Butter Sandwich Cookies
- Prep Time 30 min
- Total 1 hr 20 min
- Servings 30
- Ingredients 5
Ingredients
Cookies
- 1 pouch Betty Crocker™ peanut butter cookie mix
- 1/3 cup butter or margarine, softened
- 1 egg
Filling
- 1 cup Nutella® hazelnut spread with cocoa
- 1/4 cup powdered sugar
Instructions
-
Step1Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
-
Step2Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
-
Step3In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.
Nutrition
110
Calories
5g
Total Fat
1g
Protein
14g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich Cookie
- Calories
- 110
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 105mg
- 4%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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