Recipes Desserts Cookies Sandwich Cookie Recipes Chocolate Lace Sandwich Cookies 4.5 (2) 2 Reviews 2 Photos 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. Submitted by flutewoman3 Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Additional Time: 10 mins Total Time: 40 mins Servings: 36 Yield: 36 sandwich cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings 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®) Directions Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down. 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. Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking. 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. 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. Cook's Notes: Substitute ground walnuts for the pecans if preferred. If you don't have Nutella(R) on hand, you can easily substitute 12 ounces of semisweet chocolate melted with 4 tablespoons of butter. If you choose to do this, the cookies will taste almost exactly like Pepperidge Farm's(R) Brussels(R) cookies. They're delicious either way! Time consuming to assemble, but so worth it! Editor's Note: Nutrition data for this recipe includes the full amount of chocolate-hazelnut spread. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 184 Calories 10g Fat 22g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 184 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 24mg 8% Sodium 66mg 3% Total Carbohydrate 22g 8% Dietary Fiber 1g 3% Total Sugars 17g Protein 2g 4% Calcium 20mg 2% Iron 0mg 2% Potassium 44mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.