Nutella Sandwich Cookies (a.k.a.Yo-yos)

nutella-sandwich-cookies

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.

Enjoy!

Nutella Sandwich Cookies (a.k.a Yo-yos)

Servings: About 36 small cookies
Cook Time: 15 Minutes
Total Time: 45 Minutes

Ingredients

  • 1-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1/3 cup cornstarch, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1-1/2 sticks) unsalted butter, softened
  • 2/3 cup Confectioners' sugar, packed
  • 1 teaspoon vanilla extract
  • About 1/2 cup Nutella, or other chocolate-hazelnut spread

Instructions

  1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, corn starch, baking powder and salt.
  3. 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 1-1/2 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).
  4. 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.

Reviews & Comments

  • 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?

    - Juliean on March 25, 2014 Reply
    • Hi Juliean, Unfortunately, you need some sort of electric mixer to make these cookies.

      - Jenn on March 27, 2014 Reply
  • Just wondering what could be a substitute of cornstarch.

    - Sophia Little on January 25, 2014 Reply
    • 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!

      - Jenn on January 25, 2014 Reply
  • 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!

    - Kathryn on January 15, 2014 Reply
  • 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 on November 7, 2013 Reply
    • @ 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! :-)

      - Paula J on December 3, 2013 Reply
  • 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!

    - becky on September 8, 2013 Reply
  • 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.

    - Theresa on March 10, 2013 Reply
  • My husband made these at Christmas and they were a big hit with the entire family!

    - Kristina on March 9, 2013 Reply
  • 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. :)

    - Jeff on March 9, 2013 Reply
  • 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…

    - Ashley @ Wishes and Dishes on March 9, 2013 Reply
  • 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

    - Gisela on March 4, 2013 Reply
    • 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.

      - Jenn on March 4, 2013 Reply
  • 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 ;)

    - Aga at www.ThirstyCake.com on January 13, 2013 Reply
  • 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.

    - Karen on December 21, 2012 Reply
  • […] 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 […]

    - { Weekly Greens: Happy Holidays } on December 20, 2012 Reply
  • Huge hit in our home! I’m thinking of trying orange or mint extract instead of vanilla. What do you think?

    - Beth S. on December 20, 2012 Reply
    • 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.

      - Jenn on December 20, 2012 Reply
  • In the oven now! These became a perfect play date project on a day without school. Cute as can be! Thanks, Jen!

    - Alicia Sokol @ Weekly Greens on December 14, 2012 Reply
  • 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. :)

    - Alexandra {Confessions of a Bright-Eyed Baker} on December 13, 2012 Reply
  • 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!

    - Mercedes on December 12, 2012 Reply
  • These look so addicting! I don’t think I’d be able to stop at just 1. or 10.

    - Chung-Ah | Damn Delicious on December 12, 2012 Reply

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