Nutella Cream Chocolate Chip Sandwich Cookies

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Delicious peanut butter and marshmallow creme sandwiched between two chocolate chip cookies. My Nutella Cream Chocolate Chip Sandwich Cookies are delicious!

You don’t need this recipe.

Repeat: you don’t need this recipe.

I told myself over and over, but the idea of ​​this cookie kept coming back to me over and over until finally I couldn’t resist it anymore. I am here now. You take two chocolate chip cookies, one with marshmallow cream and the other with peanut butter, and sandwich them together. It doesn’t take a genius to spot these are too good to be true, ridiculous being the key word. Seriously, no one needs this recipe, but everyone does. I am torn! It’s ridiculous! But sometimes I just need a little ridiculous food in my life. Because it’s so delicious! ah! too delicious. Now you must try it.

be careful watch video also. It will make you drool a lot.

Peanut Butter Cream Chocolate Sandwich Cookies on the Sheet Pan
Delicious peanut butter and marshmallow creme sandwiched between two chocolate chip cookies. My Nutella Cream Chocolate Chip Sandwich Cookies are delicious!

Preparation time 20 minute

cooking time 10 minute

total time 30 minute

raw material

biscuit

  • 1 cup shorten
  • 1 cup brown sugar tightly packed
  • 1/2 cup White sugar
  • 2 Egg
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 2 1/2 cup all purpose flour
  • 2 cup chocolate chips

You also need:

  • peanut butter
  • Marshmallow Cream

instruct

  • Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

  • In the bowl of a stand mixer, cream the fat, brown sugar, and white sugar until smooth.

  • Add eggs and vanilla extract and beat until smooth.

  • Add the baking soda, salt and flour and mix until a nice dough forms. Stir in the chocolate chips with a spoon.

  • Use a large spoon to portion out small biscuits. Use your hands to quickly form a dough ball and place on the prepared baking sheet. Makes 48 small biscuits.

  • Bake in the preheated oven for 8 to 10 minutes, until starting to turn golden brown.

  • Remove and cool on a plate for 3 to 5 minutes, then transfer to a wire rack to cool completely.

  • Once completely cooled, spread marshmallow cream on the bottom of one cookie and peanut butter on the bottom of the other and sandwich together.

notes

Tip: Store them in the refrigerator to keep the filling from melting.

Calories: 3064kcal | carbohydrate: 401G | protein: 30G | fat: 150G | Saturated fat: 53G | cholesterol: 190mg | sodium: 1352mg | Potassium: 374mg | fiber: 9G | sugar: 270G | Vitamin A: 640unit | Vitamin C: 1.1mg | calcium: 348mg | iron: 11mg