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It’s Cookie Friday and of course, I got some cookies for you today! I did not bake them, but I “sandwiched” them – that should count for “making” them, right? ;) I know… normally you’d expect me to bake the cookies myself, but this time I thought I could make something nice with cookies somebody else baked. Made these little fellas for New Year’s Eve and they were gone in no time…

Mini Cookie Sandwiches | Bake to the roots

Yes – I am telling you all the time – you can bake everything yourself at home. It’s still right, but sometimes it’s also ok to work with pre-baked stuff to make life a bit easier for you. For example on holidays like New Year’s Eve or maybe Christmas. I bet you already have a full list of stuff to do these days and are happy, as soon as you can cross out something on that list. Well… sometimes it helps to go for the easier recipes ;)

You can make these mini cookie sandwiches also as larger sized cookies with “regular” biscuit cookies. Or any other type of cookies. Rye cookies, chocolate cookies, gluten-free cookies… much to choose from in supermarkets these days. For the “cookie up-cycling,” almost everything is fine. Also homemade cookies :P Anyways… I think you get the point.

The filling I made for these cookie sandwiches is basically nougat and nuts. For those who are bit confused now by the nougat… I mean the one that is made of chocolate and nuts, nut the white one. It’s something you find almost every German supermarket and as far as I know, it’s called Viennese or German Nougat in English. Delicious stuff! Make sure that the nuts you add to the filling, are chopped really finely. If you got large pieces in there, they will get stuck in the piping bag and you might end up with a mess when you press too hard :P

INGREDIENTS / ZUTATEN

(40-45 cookie sandwiches)

For the sandwiches:
5.3 oz. (150g) mini cookies (e.g. Leibnitz Minis)
3.5 oz. (100g) nut nougat (for baking)
1 tsp. coconut oil
0.7 oz. (20g) hazelnuts, chopped finely

For the decoration:
1.8 oz. (50g) white chocolate, melted
1.8 oz. (50g) semi-sweet chocolate, melted

(40-45 Cookie Sandwiches)

Für die Kekse:
150g Mini-Butterkekse (z.B. von Leibnitz)
100g Nuss-Nougat (schnittfest)
1 TL Kokosfett
20g Haselnüsse, fein gehackt

Für die Dekoration:
50g weiße Schokolade, geschmolzen
50g Zartbitterschokolade, geschmolzen

DIRECTIONS / ZUBEREITUNG

1. Add the nougat and coconut oil to a bowl and mix on high speed for about 2-3 minutes until well combined and creamy. Add the chopped hazelnuts and mix in. Fill into a piping bag and place small portions on half of the cookies and top each with a second cookie to get a sandwich. Place in the fridge until needed.

2. Chop the white and semi-sweet chocolate and melt separately in small bowls in the microwave. You can also melt the chocolate over a pot with simmering water and fill the chocolate afterward in smaller bowls. It’s just easier to dunk the cookies using small bowls. Well then dunk the cookies on one side into the chocolate and place on a piece of baking parchment or a cooling rack to dry. Store in a box in a cool place.

1. Das Nougat mit dem Kokosfett für 2-3 Minuten auf höchster Stufe aufschlagen, bis sich beide Zutaten gut verbunden haben und cremig sind. Die gehackten Haselnüsse dazugeben und unterrühren. Die Masse in einen Spritzbeutel füllen. Mit dem Spritzbeutel jetzt auf die Hälfte der Kekse jeweils etwas Füllung aufspritzen und mit einem zweiten Sandwich zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank legen.

2. Die beiden Schokoladensorten grob hacken und in kleinen Schüsseln separat in der Mikrowelle schmelzen (oder ihr macht das über einem Topf mit köchelndem Wasser und füllt dann in kleine Schüsseln um). Kleine Schüsseln deswegen, weil man da besser tunken kann. Die Cookie Sandwiches nun mit einer Seite in die Schokolade tauchen und dann auf einem Stück Backpapier oder Gitter trocknen lassen. Die fertigen Sandwiches in einer Blechdose kühl lagern.

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Here is a version of the recipe you can print easily.

Mini Cookie Sandwiches

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Author: Bake to the roots
Prep Time: 15
Total Time: 15
Yield: 45 1x

Print Recipe

Description

Delicious little cookie sandwiches with a nougat hazelnut filling and chocolate coating. Cute little snack for kids and grown-ups.

Ingredients

Scale

For the sandwiches

5.3 oz. (150g) mini cookies (e.g. Leibnitz Minis)
3.5 oz. (100g) nut nougat (for baking)
1 tsp. coconut oil
0.7 oz. (20g) hazelnuts, chopped finely

For the decoration

1.8 oz. (50g) white chocolate, melted
1.8 oz. (50g) semi-sweet chocolate, melted

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Instructions

Add the nougat and coconut oil to a bowl and mix on high speed for about 2-3 minutes until well combined and creamy. Add the chopped hazelnuts and mix in. Fill into a piping bag and place small portions on half of the cookies and top each with a second cookie to get a sandwich. Place in the fridge until needed.
Chop the white and semi-sweet chocolate and melt separately in small bowls in the microwave. You can also melt the chocolate over a pot with simmering water and fill the chocolate afterwards in smaller bowls. It’s just easier to dunk the cookies using small bowls. Well then dunk the cookies on one side into the chocolate and place on a piece of baking parchment or a cooling rack to dry. Store in a box in a cool place.