Cookies are definitely one of my favorite snacks and they have been since I was a kid. I would love it when my mom packed chocolate chip or white chocolate macadamia nut cookies for snack time. I felt especially lucky when I would get raspberry Linzer cookies or any sandwich cookie for that matter. Sandwich cookies felt extra special because you not only got cookies but a little added goodness too, be it jam or marshmallow fluff or whatever sweet filling held the two delicious cookies snugly together.

Since it’s already August and back-to-school is definitely on everyone’s mind, I wanted to revisit my childhood love for cookies. So I’m having fun with Otis Spunkmeyer Chocolate Chunk Cookies and making them into the perfect lunchbox treat.

Otis Spunkmeyer Chocolate Chunk Cookies

Using only a few quality ingredients you can make a homemade chocolate hazelnut spread that is perfect for your Otis Spunkmeyer chocolate chunk cookies. This is such a fun way to use chocolate hazelnut spread and makes for some chocolaty rich treats. Wrap up these cookie sandwiches with parchment and twine and they are not only cute and compact, but easy to transport. And who are we fooling these are so good you can make yourself a few too and enjoy them at your desk!

Otis Spunkmeyer Chocolate Chunk Cookies with Homemade Chocolate Hazelnut Spread Otis Spunkmeyer Chocolate Chunk Cookie Chocolate Hazelnut Cookie Sandwiches

OTIS SPUNKMEYER Chocolate Hazelnut Cookies Sandwich

This simple 4 ingredient chocolate hazelnut spread is a great alternative to buying the store bought version. Add it to your favorite cookies or even on top of pancakes or waffles.

Ingredients

  • 6 Otis Spunkmeyer chocolate chunk cookies
  • Natural parchment paper for wrapping
  • 3 cups of raw unsalted hazelnuts
  • 3 tablespoons hazelnut oil (sub coconut oil or neutral vegetable oil)
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 2/3 cup dark chocolate

Directions

  • Preheat the oven to 350 degrees.
  • Place hazelnuts on a lined baking sheet in a single layer. Roast in over for 10-12 minutes.
  • Remove from over and allow to cool slightly. Transfer to a kitchen towel and roll out nuts to remove most of the skins.
  • Add hazelnuts to a food processor and blend until a butter is formed. Scrape down the sides as needed. Should take 8-10 minutes to come together.
  • Heat chocolate over a double boiler until melted. Set aside.
  • Once hazelnut butter is creamy and smooth add the melted chocolate, sea salt and vanilla. Blend/pulse until well incorporated.
  • Arrange cookies to make sandwiches with one side top down. Spread homemade chocolate hazelnut spread over top of one half of the cookie. Cover with second cookie.
  • Wrap with parchment paper. Seal with tape or twine and it is ready for the lunchbox.

I’m proud to partner with Otis Spunkmeyer for this Back to School recipe. While I am being sponsored by Otis Spunkmeyer for my posts and activities, all opinions expressed are my own, and all claims or program details shared should be verified at OtisSpunkmeyer.com or with the appropriate manufacturers.

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