These copycat Brussels cookies are thin, delicate lace cookies filled with chocolate ~ just like the Pepperidge Farm originals, but even better fresh from your own kitchen.
Brussels cookies are an elegant lace sandwich cookie inspired by the famous Pepperidge Farm cookie. These crisp cookies are a family favorite and we make my homemade version every year for the holidays!
Table of contents
copy cat Brussels cookies
You might already know that I have an obsession with the Pepperidge Farm treats from my childhood. Have you tried my Cold Chocolate Snacking Cake? I nailed that recipe just like I nailed these Brussels cookies…they aren’t difficult to make, but they are delicate. There is no definitive copy-cat recipe online, so I had to do some sleuthing. I tried 3 versions and came up with the best. So you’re lucky… I fell into all the pitfalls so you don’t have to.
what are Brussels cookies?
Pepperidge Farm’s Brussels cookies date back to the founding of the company, established by Margaret Rudkin in 1937, which initially began as a small family bakery in Fairfield, Connecticut that specialized in high-quality, European-inspired bread using natural ingredients.
The Brussels cookie was introduced by Pepperidge Farm as part of its collection of distinctive cookies. The cookie is named after the capital city of Belgium.
The cookies are known for their thin, crispy texture and a layer of sweet, caramelized sugar on the top. They almost have a praline type of texture, minus the nuts, of course. That paired with the dark chocolate center layer makes them very sophisticated.
A quick search on the Internet reveals that the likely source of the Brussels crisp outer cookie is the Swedish oatmeal lace cookie, a vintage recipe that spreads when baked and crisps up almost like candy when cooled. If you sandwich some melted dark chocolate in between two of them, you’ve got a dead ringer for the classic Pepperidge Farm Brussels.
ingredients for Brussels Cookies like Pepperidge Farm’s
- flour
- sugar
- oat flour
- baking powder
- melted butter
- corn syrup
- cream
- vanilla
- chocolate
- the filling for Brussels cookies is a simple melted chocolate. You can use whatever type you love, I used bittersweet.
You know the best part about making Brussels cookies from scratch? You can put an extra thick layer of chocolate inside. Or customize them with white chocolate. Or Nutella!
tips for making copy cat Brussels cookies
Stick to the exact recipe, these cookies are small and delicate, and any little variation can affect the outcome.
Use a teaspoon to portion out the dough. You can slightly round the teaspoon, or not. This the right amount for these cookies. And remember, the dough will spread.
Be sure to use a silpat or silicone baking mat ~ I’ve tried parchment paper and the cookies spread too much. Wipe the silpat down with a paper towel between batches to remove any excess grease.
I found an uninsulated baking sheet works best. If yours is insulated the baking time may be several minutes longer.
I always do a few test cookies and make adjustments as necessary.
Brussels cookies are done when they are flat, bubbling throughout, and have a fine golden ring around the edge. Watch the oven like a hawk, they finish cooking quickly.
Let the cookies cool right on the baking pan until they have firmed up enough to move (at least 5-ish minutes), and use a very thin spatula or offset spatula to ease them up off the silpat. They are delicate and can break easily.
I recommend melting chocolate chips for the center, since they tend to melt up thicker than baking chocolate, which is good here because you don’t want chocolate seeping through the lacy texture of the cookie when you fill it.
If you’re feeling lazy use Nutella to fill your Brussels cookies!
more classic cookie recipes
- Classic Peanut Butter Cookies
- Thin and Crispy Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Scottish Shortbread
- Best Chocolate Thumbprint Cookies
- Melting Moments
Add The View from Great Island as a Trusted Google Source
Brussels Cookies
Equipment
- silpat or silicone baking mat
Ingredients
cookies
- 2/3 cup all-purpose flour
- 1/2 cup oat flour, or finely ground rolled oats (use your mini processor)
- 1/2 cup white sugar
- 1/4 tsp baking powder
- 7 Tbsp butter, melted
- 2 Tbsp light corn syrup
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla extract
filling
- 12 oz semisweet chocolate chips, or dark chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with a silicone mat, this is important. The cookies will not spread properly otherwise.
- Add the flour, oat flour, sugar, and baking powder to a bowl and whisk to combine. Blend in the melted butter, corn syrup, cream, and vanilla until a soft smooth dough forms.
- Using teaspoon as a measure, roll small balls and place them on the silicone lined baking sheet, a couple of inches apart.
- Bake for for about 6 minutes*, until they are flat and bubbling and just starting to turn golden around the edges. Let the cookies cool for about 5 minutes before removing from the pan to a cooling rack. You'll need a very thin spatula to do this. The cookies are soft and delicate but will harden as they cool.
- When the cookies are completely cool, flip them over and match them up in pairs. Lay them out on a piece of waxed paper.
- Put the chocolate in a glass measuring cup and heat in short bursts in the microwave, stirring in between until just melted.
- Spread a small amount of chocolate onto the bottom cookie, and then top it with another. You can use a small spoon and spreading knife, but do it very gently as the cookies shatter easily.
- Let the cookies sit to harden, or put them in the refrigerator. Once they are filled and chilled, they will be a little more sturdy. In fact, they taste great straight from the fridge.
Do you flatten the dough out or does it simply flatten when baking? Sorry if its a basic question im dabbling in baking and im new at it.
Terrific recipe. Easy to follow and the results are just great. I went with the 1/2 teaspoon size and baked the cookies for 6 to 7 minutes. I found that with cookies this delicate everything matters: your cookie sheet, your silpat, and your ovens. If anything differs, so will your bake time.
Thanks Cathy ~ I’m working on a cookie tips post, and I’d love to use your comment, if that’s ok ~ it’s so true!
Sue, have Brussels cookies changed since your childhood? Your picture is what I remember them being, but the cookies they sell now are much thicker more “standard” cookies. Am I imagining this?
I don’t know, I’ll have to check them out, haven’t been down the cookie aisle in years 😉
Brussels are my favorite cookies so when I came across this recipe I was EXCITED!!!
Love you Sue keep em coming. Can’t wait to bake these babies. Seven year post!
I have made these twice before today both times they came out perfectly! I just made a batch now and made little balls and they are freezing up enough to put them in a ziplock bag as I type. I will pull some out of the freezer tonight and more nights down the road to bake and eat when I’m craving a sweet treat! They are really delicious and simple to make!! Watch them close when baking as they cook very quickly. Thanks so much for this recipe?
I haven’t tried this yet. I just wondered how many does this recipe make?
About 2 dozen sandwich cookies.
Favorite cookies can’t wait to make.. Im not a fan of white sugar .. if I substitute with brown sugar will it alter texture? If so can you make suggestion. Again thank you for wonder website!!
These cookies are so thin and delicate I assume any substitution would definitely have an effect. I’m not sure about brown sugar, but maybe worth a try!
I wonder if some finely ground nuts could replace a portion of the oats for a nutier taste?
I haven’t tried that but it sounds interesting.
A little confused at directions. Said mix all ingredients together.
Then said melt the choc chips separately. Are there any chips mixed in w cookie recipe?
I just clarified that in the recipe Judy, the chocolate is for the filling.