Chocolate Hazelnut Whoopie Pie

1. 1

   Preheat oven to 350 .

2. 2

   In a large mixing bowl, cream the butter, granulated sugar and brown sugar. Add the eggs and one teaspoon of vanilla, mix until well blended.

3. 3

   In a separate bowl, combine the baking soda, salt, flour and cocoa powder. At low speed, stir into the creamed mixture until smooth.

4. 4

   For the bottom half of the sandwich, drop 25 balls of the dough by tablespoon, 1 inch apart onto a parchment-lined baking tray. Bake 7-8 minutes. Remove from oven and slightly flatten the bottom with a spatula. Cool on a rack.

5. 5

   For the top half, make 25 balls. Dip one side of each ball into the almond slices and place 1 inch apart onto a parchment-lined baking tray. Bake 7-8 minutes. Cool on a rack.

6. 6

   For the filling: cream together the peanut butter, hazelnut spread, remaining vanilla and powdered sugar.

7. 7

   Whip in the heavy cream.

8. 8

   Place the mixture into a gallon zip bag. Squeeze the mixture to one corner, cut a 1/4 inch tip off the corner of the bag. Pipe one tablespoon of filling on each of the bottom cookie halves.

9. 9

   Top with almond covered half of cookie. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.