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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OMG! I can’t stop eating them. The cookies itself taste similar to my country’s own. I can eat the cookies buy itself w/o the nutella. Even my husband approves of them. They’re divine & delicious. Thank you for sharing your recipe 🙂 I’m going to make these next month for my sis-in-law’s baby shower. Cause they’re mini & adorable! It’s a people pleaser. I can’t wait to try your other recipes.
Just made these and found the dough to be somewhat flaky. When gently pressed with a fork they split a bit on the sides and didn’t look like the ones pictured. Wondering if perhaps an egg added to the batter would remedy this.
Hi Emily, It’s ok if the dough is flaky but you can try moistening your hands with water when you roll the balls; that should help.
Hi I was wondering if I didn’t have a blender if I could just beat everything by a fork? or would it come out completely different?
Hi Juliean, Unfortunately, you need some sort of electric mixer to make these cookies.
Just wondering what could be a substitute of cornstarch.
Hi Sophia, There’s really no substitute for the cornstarch, as it tenderizes the cookies. However, you could try replacing the cornstarch and the all purpose flour (for a total of 1-2/3 cups) with cake flour. Hope that helps!
These are delicious! I could eat the cookies without the Nutella they’re so good. Make sure to watch the size of the dough balls, I made mine half dollar size and only got about 15 total cookie sandwiches that way. Still taste great though!
We made these for Christmas cookie plates last year. My daughter insisted because she loves Nutella. They were good, but not fantastic. They were hard to bite without the cookie sliding apart. That could be the way we baked the cookies or put them together though. And ours were not near as pretty as the pictures. Not all the cookies were the same size or perfectly round. They all disappeared though, so I guess they weren’t too bad!!
@ Carol York …you might want to try adding equal parts Nutella and icing sugar for the filling instead of just plain Nutella. This way it’s a bit more of the consistency of an icing, and they won’t slide as easily, not as gooey, but the taste is still definitely there! 🙂
Very good! Delicious, simple and the recipe is the perfect size! I loved the nutella filling, but I am very curious about the lemon filling. I love lemony desserts! Thanks again for another awesome recipe!
These cookies caught my eye because I have two teenage daughters who have just discovered Nutella and love it. Needless to say these cookies didn’t last long. I too must have made them too big since I didn’t get that many cookies, but they were still good. Some I just put the Nutella on the top and left them open. Since they didn’t last long enought to store, that worked out fine. Thanks for the recipe.
My husband made these at Christmas and they were a big hit with the entire family!
I was worried these were going to be TOO small when I saw them baking, but once assembled, they are the perfect size! I loved the toffee notes of the shortbread with the creaminess of the Nutella. I usually like to alter recipes after the first time making them to suit my tastes, but I can’t think of anything I’d do differently! These cookies will NOT disappoint. Thanks for another new favorite. 🙂