I had a big craving for nutella last week, and luckily, our small group needed a little treat for our weekly bible study. Whipping up some Buttery Nutella Sandwich Cookies was just what we needed, and they filled my craving!

Cookies
3/4 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners’ sugar
1 tablespoon vanilla extract

Nutella-Cream Cheese Filling
3/4 cup Nutella
1/4 cup cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
about 3 tablespoons cream or milk or as needed, adjust to desired filling consistency

1. Cookies – Mix the butter on medium-high speed until light and fluffy, about 3 minutes.
2. Stop, scrape down the sides of the bowl, and add the remaining cookie ingredients. Mix on low speed about 2 to 3 minutes. Dough will be soft, and on the sticky and tacky side.
3.  Roll 2-tablespoon mounds of dough and place mounds on a large plate, flatten slightly with the tines of fork to create a criss-cross pattern. Cover with plastic-wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking.
4. Preheat oven to 350F, line baking sheets or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking.
5. Nutella-Cream Cheese Filling – Combine first four ingredients, and beat on medium-high speed to incorporate.
6. With the mixer running, slowly add the cream 1 tablespoon at a time, until filling combines and desired consistency is achieved
7. Spread a generous 2+ tablespoons of filling on 6 cooled cookies, and match them up with the 6 unfrosted halves, and join together to create sandwiches. You’ll likely have leftover filling. It will keep airtight in the refrigerator for up to 1 month.