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Potato Chip and Nutella Cookie Sandwiches
Author: Jackie
Ingredients
Potato Chip Cookies From Martha Stewart Living- July Edition
Cookie
  • 2 sticks unsalted butter , softened
  • ¾ cup packed light-brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon coarse salt
  • 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
  • 1 cup pecans , toasted and coarsely chopped
Nutella Frosting
  • ½ cup Nutella
  • 3 tbs unsalted butter , at room temperature
  • ¾ cup confectioners’ sugar
  • 2 tbs milk , as needed
Instructions
Cookie
  1. Preheat oven to 375 degrees.
  2. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes.
  3. Add vanilla and eggs, and beat on medium speed until just combined.
  4. Add flour, baking soda, and salt, and beat on low speed until just combined.
  5. Stir in 2 cups potato chips and the nuts.
  6. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat.
  7. Place cookies 2 inches apart on a parchment-lined baking sheet.
  8. Bake until golden, 18 to 20 minutes.
  9. Let cool completely on baking sheet.
Nutella Frosting
  1. Combine all ingredients in a bowl and beat on high for about 5 minutes.