Sohla El-Waylly Instagram – An oldie but goodie cookie! Sweet, salty, sticky, crunchy, and chocolate-y, these ✨Pretzel & Potato Chip Moon Pies✨ deserve your attention every holiday! Perfect for when you kind of want a project, as some assembly is required, but don’t want to bother with piping bags and icing. Original full recipe on Bon Appetit dot com 1 ¾ cup (219g) all-purpose flour ½ cup (100g) sugar 1 cup (60g) lightly crushed pretzels 1 cup (40g) lightly crushed potato chips ½ tsp. kosher salt 16 Tbsp. (228g) unsalted butter, cut into pieces 18 jumbo marshmallows 4 oz. (113g) dark chocolate, roughly chopped 1 Tbsp. refined coconut oil pretzel or flaky salt 1. In a food processor, pulse together flour, sugar, pretzels, potato chips, salt, and butter until the mixture holds together in clumps. Dump the dough out onto a clean surface and knead to bring together. 2. On a lightly floured surface, roll the dough until just over 1/8-inch thick. (If the dough feels very soft, chill before proceeding) 3. Using a floured 2-inch round cutter, cut out cookies, transferring to a parchment lined baking sheet. Gather the scraps and repeat. Bake at 350F until lightly browned, 11-13 minutes. 4. Remove from oven, let cool 5 minutes and transfer half the cookies to a wire rack to cool. Flip over the cookies remaining on the baking sheet and top each with a marshmallow. Bake until marshmallow is softened, just beginning to puff, but not brown, about 4 minutes. Top with the reserved cookies and allow the weight of the cookie to gently spread the marshmallow to the edges. (The cookies won’t appear to stick initially, but they will as they cool.) Set aside to cool fully, at least 1 hour. 5. Melt the chocolate and oil, then dip half of each sandwich cookie in chocolate and sprinkle with salt. Chill cookies in fridge to harden then store in an airtight container for up to 2 weeks.