These double chocolate cookies use Lindt Chocolate’s Milk Hazelnut spread in the cookie batter and to sandwich the cookies together. The cookies aren’t too sweet which makes a perfect match for the chocolate spread (or on their own!).

12 people


  • ½ Cup (125 mL) Unsalted butter, at room temperature
  • ¼ Cup (60 mL) Granulated sugar
  • ¼ Cup (60 mL) Dark brown sugar, packed
  • 1 Large egg
  • 1 Jar (200 mL) Lindt Chocolate’s Milk Hazelnut Spread, divided
  • 1½ Cups (375 mL) All purpose flour
  • ¼ Cup (60 mL) Cocoa powder, plus extra for sprinkling
  • ¼ Tsp (2 mL) Baking powder
  • Pinch of salt


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Place butter, granulated sugar and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, about 2 minutes. Add egg, mix well to combine. Add ¼ cup Lindt Chocolate’s Milk Hazelnut Spread Spread, mix well to combine.
  • In a small bowl whisk together flour, cocoa powder, baking powder and a pinch of salt. Tip flour mixture into chocolate mixture. Mix on low speed until mixture forms a smooth dough.
  • Sprinkle a clean countertop with cocoa powder. Tip dough out onto surface. Roll dough ⅛-inch thick, sprinkling top of dough with cocoa powder if sticky. Use a 2-inch round fluted cutter to cut cookies. Place cut cookies on prepared baking sheets. Continue to re-roll scraps. Bake for 8-10 minutes or until cookies are set to the touch. Remove cookies to a wire rack to cool completely.
  • When cookies are completely cooled, flip half. Place remaining spread in a piping bag or zip-top bag. Cut a small hole in the corner of the piping bag. Evenly divide chocolate spread on the inside of half the cookies, about a scant tsp per cookie. Sandwich with another cookie.