Preheat oven to 350°F.

In a medium bowl, mix together flour, baking soda, and salt. Set aside.

In a separate medium bowl, mix sugars and cocoa together.

Melt butter and add the sugar mix. Whisk until evenly combined.

Add the Greek Yogurt from the Flip® container and vanilla extract and mix until combined.

Add the flour mixture and the Flip® mix-ins to the Greek Yogurt mixture and fold with a rubber spatula until no flour is showing.

Line a sheet tray with parchment paper. Using a tablespoon, scoop and level off the dough, then place onto the parchment paper. Repeat until you have 24 balls of dough placed about an inch apart from each other.

Bake for 10-12 minutes, or until the edges of the cookies are set. Cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely.

Layer hazelnut-chocolate spread onto 12 of the cookies. Then, top each with a remaining cookie until 12 cookie sandwiches are made.

Decorate with googly eyes.