Chocolate Hazelnut Oatmeal Gelato Cookie Sandwiches
Indulge in these Chocolate Hazelnut Oatmeal Gelato Cookie Sandwiches, a decadent dessert featuring chewy oatmeal cookies filled with creamy chocolate hazelnut gelato. This easy homemade cookie sandwich recipe is perfect for summer desserts, combining rich chocolate flavor with a fudge chocolate swirl that is irresistible!!
Why are my cookies too hard to bite through?
- They’re likely overbaked or too crisp. Slightly underbake cookies so they stay soft when frozen
Why is the ice cream squeezing out when I bite?
- The cookies are too firm or the ice cream is too soft. Let sandwiches freeze 1–2 hours before serving
How do I keep ice cream from melting while assembling?
- Work quickly and use slightly softened (not melted) ice cream. Assemble in batches and keep extras in the freezer
How long should I freeze them?
- At least 1–2 hours to set
- Overnight for best texture
How much ice cream per sandwich?
- About ¼–½ cup per sandwich depending on size
How do I get clean, even edges?
- Use a scoop or spread evenly to the edges
- Roll sides in toppings (nuts, sprinkles, chocolate chips) for a polished look
How do I store them?
- Wrap individually in plastic wrap or parchment
- Store in an airtight container. Keeps well for 1–2 weeks
Cook with me!
Chocolate Hazelnut Oatmeal Gelato Cookie Sandwiches
Ingredients
- 2 pints Talenti Chocolate Hazelnut Crunch Gelato
- ¾ cup All Purpose Flour
- ½ tsp. Baking Soda
- ¼ tsp. Fine Baking Salt
- ¼ tsp. Ground Cinnamon
- 10 tbsp. Softened Butter
- ½ cup packed Brown Sugar light or dark
- 3 tbsp. Granulated Cane Sugar
- 1 Egg room temperature
- 1 tsp. Vanilla Extract
- 1 tsp. Unsulphured Molasses
- 1 ½ cups Quick Oats
- ½ cup Hazelnuts finely chopped
Instructions
- Preheat oven to 350F. Line a large baking pan with parchment paper. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix well. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter to beat on HIGH for 1-2 minutes, until creamy.
- Add the brown sugar and granulated cane sugar to beat 2 more minutes. Scrape down the sides.
- Add the egg to beat 1 minute. Scrape down the sides.
- Add the vanilla and molasses to mix until well combined, about 30 seconds.
- Add the flour mixture, quick oats, and finely chopped hazelnuts. Mix just until well-combined.
- Using 2 tablespoons dough per cookie, evenly distribute out on the prepared baking pan.
- Bake for 10-11 minutes, until tops of the cookies are set but centers still look very soft and almost undone.
- Let rest on the pan for 10 minutes, then transfer to a wire rack to cool 20 minutes.
- Place in the freezer for 20-30 minutes.
- Scoop a very generous amount of Talenti Chocolate Hazelnut Crunch Gelato in the center of half of the semi-frozen oatmeal cookies, then sandwich with a cookie on top. Press down hard to seal together. Place on a large plate back in the freezer for 2-3 hours, until very firm.
- If desired, drizzle the edges with melted chocolate and garnish with extra crushed hazelnuts. Freeze for another 10-20 minutes. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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