Nutella Sandwich Cookies (a.k.a. Yo-yos)
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These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious!
These have got to be some of the world’s cutest cookies. They look just like little yo-yos, thus the name, and are popular in Australia. You make them by joining together two buttery shortbread disks with a layer of creamy chocolate-hazelnut spread. So delicious and perfect for the holidays!
Begin by whisking the dry ingredients together in a bowl.
Next, beat the butter and confectioners’ sugar until light and creamy.
Mix in the vanilla, then add the dry ingredients.
Stir until the dough comes together.
Roll the dough by teaspoonfuls into balls (they will be quite small), and then flatten the balls slightly with a fork.
Bake for about 15 minutes, or until lightly golden.
Cool the cookies completely on a rack.
Then spread a thin layer of nutella on half of the cookies, and top with the remaining cookies to make sandwiches.
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Nutella Sandwich Cookies (a.k.a Yo-yos)
These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious!
Ingredients
- 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- ⅓ cup cornstarch, packed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ⅔ cup Confectioners' sugar, packed
- 1 teaspoon vanilla extract
- About ½ cup Nutella, or other chocolate-hazelnut spread
Instructions
- Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, corn starch, baking powder and salt.
- In the bowl of a stand mixer fitted with paddle attachment, beat together the butter and Confectioners' sugar until soft and light, 3-4 minutes. Beat in the vanilla. Lower the speed and beat in the flour mixture until just combined. Roll the dough into teaspoon-size balls (these are bite-sized cookies, so the balls will be very small), and place on the prepared baking sheets about 1½ inches apart. Press each cookie with the back of a fork to flatten the cookies slightly (dip the fork in flour if it sticks to the dough). Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack (if you add the filling while the cookies are warm, it will melt).
- Spread a thin layer of Nutella on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover.
Nutrition Information
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- Per serving (18 servings)
- Serving size: 2 cookies
- Calories: 173
- Fat: 10 g
- Saturated fat: 7 g
- Carbohydrates: 19 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 47 mg
- Cholesterol: 20 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Had these on my radar for a while and finally made them a little while back. They are amazing! Thanks for the tip about spooning the flour into the measure cup and leveling it off. I have much more successful recipes since doing that…
These cookies are delicious. But I have 2 questions. Using the dough I made 36 cookies, and when they are sandwiched together, obviously I got 18 cookies. On the recipe it does indicate the number of cookies is 36. So I should have made 72 cookies. Will make them smaller next time. Also when I flatten them, sometimes the sides crack. They don’t look like the picture on your site, which are picture perfect. Any suggestions would be appreciated. Thank you
Hi Gisela, So glad you enjoyed the cookies! Definitely make the dough balls smaller next time – if you actually measure a teaspoon of dough, it’s much smaller than you’d think! As for the cracking, your dough may be a little dryer than mine. Did you measure the flour using the spoon and level method? In any case, next time try moistening your hands with water (just slightly) as you roll the dough into balls.
In the oven right now. Can’t wait 🙂 Thank You for an easy and quick recipe. So quick , you can make it while your girlfriends are on their way to visit you 😉
Made these last night for my daughter’s teachers. They were easy and fun to make and so delicious!! Thanks for another great recipe Jenn.
[…] are they?! And who doesn’t like shortbread slathered with a hazelnut and chocolate center? The recipe comes from Jenn at Once Upon a Chef. If you’ve not yet explored her pretty blog, go check it […]
Huge hit in our home! I’m thinking of trying orange or mint extract instead of vanilla. What do you think?
Sure, why not? Would also be good with a tiny bit of almond extract (go easy as it’s very strong). The original recipe actually called for a lemon filling, which I loved but the kids didn’t. You can adapt these very easily…would be delicious with vanilla buttercream filling as well.
Hi Jenn,
Have you ever tried using a jelly filling with this cookie? I was thinking a red raspberry filling would like pretty on a holiday cookie tray.
Laurie
Hi Laurie, I haven’t tried this with jelly. Please LMK how they turn out if you try it!
In the oven now! These became a perfect play date project on a day without school. Cute as can be! Thanks, Jen!
I love the name of these cookies, and they sound sooo good (nutella and shortbread – how can you go wrong?)! I love that the recipe is so simple too. Nutella is so amazing that every nutella recipe I see has me drooling. 🙂
These are so adorable and I bet the buttery flavor with the Nutella is just to-die-for! I thought I was done with my Christmas baking, but you may have just added to my list!
These look so addicting! I don’t think I’d be able to stop at just 1. or 10.