- ½ cup (125 mL) unsalted butter, at room temperature
- ¼ cup (60 mL) granulated sugar
- ¼ cup (60 mL) dark brown sugar, packed
- 1 large egg
- 1 jar (200 mL) Lindt Milk Chocolate Hazelnut Spread, divided
- 1½ cups (375 mL) all purpose flour
- ¼ cup (60 mL) cocoa powder, plus extra for sprinkling
- ¼ tsp (2 mL) baking powder
- Pinch of salt
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Place butter, granulated sugar and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, about 2 minutes. Add egg, mix well to combine. Add ¼ cup Lindt Chocolate Spread, mix well to combine.
In a small bowl whisk together flour, cocoa powder, baking powder and a pinch of salt. Tip flour mixture into chocolate mixture. Mix on low speed until mixture forms a smooth dough.
Sprinkle a clean countertop with cocoa powder. Tip dough out onto surface. Roll dough ⅛-inch thick, sprinkling top of dough with cocoa powder if sticky. Use a 2-inch round fluted cutter to cut cookies. Place cut cookies on prepared baking sheets. Continue to re-roll scraps. Bake for 8-10 minutes or until cookies are set to the touch. Remove cookies to a wire rack to cool completely.
When cookies are completely cooled, flip half. Place remaining Lindt chocolate spread in a piping bag or zip-top bag. Cut a small hole in the corner of the piping bag. Evenly divide chocolate spread on the inside of half the cookies, about a scant tsp per cookie. Sandwich with another cookie.