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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl stir together flour, cocoa powder, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar and oil. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour mixture just until combined. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in additional sugar. Bake for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; cool.
Spread 1 rounded teaspoon chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Roll sides in crushed peppermint candies, if desired.