These chocolate chip cookies are made into cookie sandwich cookie pops filled with creamy Nutella® hazelnut spread for a totally different take on Christmas cookies.
This recipe is brought to you by Nutella®. All opinions are my own.
The holidays have never tasted so good. And these cookies are one reason why.
Every year I gear up to make something unique to share at my holiday cookie exchange. Coconut Snowball Cookies, My Mom’s Famous Homemade Fudge, and even White Chocolate Peppermint Popcorn and Cashews have all made the cut.
This year I decided to take everyone’s favorite standard cookie (chocolate chip), dress them up, and add a little fun to the cookie exchange game.
This recipe for chocolate chip cookies marries two unique ways to show off your mad cookie making skills by bridging the gap between a cookie sandwich and a cookie lollipop bound together as one with a slathering swirl of creamy Nutella® hazelnut spread spread.
You can either bite ’em from the cookie outside or lick em’ from the Nutella® creamy center, there’s just one thing you HAVE to do. Make ’em.
How to Make Sandwich Cookies On a Stick
schtick stick. Many cookies on a stick are formed by sticking a skinny lollipop stick in the back or through the middle of the cookie while it’s still pliable after baking. But because these cookies are actually sandwich cookies, they call for a more sturdy stick to hold on to and support the two cookies made into one. I use a popsicle stick that’s set under the raw cookie dough, then baked into the back of the cookie as it cooks in the oven.
Remember, only half of your cookies need to have sticks to serve as the back of the sandwich, with the top of the sandwich going stick-less.
Hold Your Shape
But that issue is easy to fix.
When the cookies are still on the baking sheet hot out of the oven, simply grab a dinner knife and gently mold the cookie into shape by nudging the edges into a circle. Then, match like cookies to one another (one with a stick, one without) to be paired for filling.
The Winning Spread
The literal filling that binds this sandwich cookie pop is Nutella® hazelnut spread. Nutella’s® flavor is unique all unto itself and is a perfect pairing for chocolate chip cookies.
After adding the Nutella® and making the cookie sandwich, let the cookies rest for about an hour for them to set as a sandwich, or store in an airtight container overnight to achieve the same results.
How to Make Hazelnut Chocolate Chip Cookies
Chocolate chip cookies made for cookie pop sandwiches need to be thin enough to sandwich together but chewy enough so the cookie sandwich doesn’t crumble and break apart with each bite. This cookie recipe delivers on both accounts.
Because these are thinner cookies, I use mini semi-sweet chocolate chips for a more even chocolate bite that isn’t too heavy handed with chips but still chocolatey enough.
I love nuts in my chocolate chip cookies so to complement Nutella’s® flavors even more, I added finely chopped hazelnuts to the cookie mix for a subtle, nutty taste in each bite. I use my food processor to grind them almost into a meal so they blend into the dough even more.
More Unique Cookies to Wow The Christmas Cookie Exchange
- White Chocolate and Peppermint Christmas Wreath Cookies
- Chocolate Dipped Almond Cookies
- Peppermint Truffles Recipe
- Currant Cookies
- Loaded Monster Cookies
- Red Velvet Cream Cheese Thumbprint Cookies
- Chocolate and Orange Sandwich Cookies
Chocolate Chip Cookie Pops with Nutella®
Yield 24 cookie pops
When making these cookies, be sure to allow for about an hour of resting time after assembling for the cookies to set. Then, it's all about the eating.
- 11 ounces unsalted butter
- 1 ¼ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg plus, 1 large egg yolk
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup mini semi-sweet chocolate chips
- ¾ cup ground hazelnuts
- 2 13-ounce jars Nutella® spread
- 16 popsicle sticks
- Preheat the oven to 325 degrees F.
- Cut the butter into 1-inch pieces and place in a microwave-safe bowl and microwave for 40 seconds to melt the butter, whisking the butter until it’s fully melted, then allow to cool so not hot.
- In a large bowl, whisk the brown sugar and granulated sugar together then whisk in the butter until combined then add the eggs and the vanilla. Whisk together until the mixture is shiny and resembles a smooth caramel.
- In another bowl, lightly toss the flour, baking soda and kosher salt together until combined. Use a wooden spoon to stir half of the flour mixture into the sugar mixture, folding until well combined. Add the chocolate chips and hazelnuts and mix well. At this stage, the dough will be use your hands to bring the dough and chips together if needed.
- Line two baking sheets with parchment paper. Lightly roll 1 tablespoon of dough in the palm of your hands then break the ball in half and mold back together at the bottom of the ball so the tops are shaggy and spiked with chocolate chips. Place the dough balls on the baking sheet and slide a popsicle stick under the half of the balls of dough like a sucker. Bake for 9-11 minutes, I find 10 minutes is perfect for my oven. The cookies will be puffy when you pull from the oven and will flatten as they cool. Do not overbake so the cookies stay soft on the inside with lightly crisped edges. Cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
- Spread the bottom side of the popsicle stick cookies with the Nutella® spread, and top with a cookie that doesn’t have a stick and gently press together and let it rest for 1 hour or allow to sit in an airtight container overnight for the cookies to set. The cookies will stay fresh for 3-4 days in an airtight container.
This post is in partnership with Nutella®. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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