Chocolate Lace Sandwich Cookies recipe

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Ingredients

1 cup butter, melted
1 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups quick-cooking oats
1 cup ground pecans
1 teaspoon baking powder
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Nutrition Info

183.9 calories
carbohydrate: 22 g
cholesterol: 23.9 mg
fat: 10.4 g
fiber: 0.8 g
protein: 2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 65.6 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.

  2. Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.

  3. Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart, batter will spread out very thinly while baking.

  4. Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets, they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.

  5. Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Recipe Yield

36 sandwich cookies

Recipe Note

This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.

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