Brussels Cookies
Brussels cookies are crispy oatmeal lace cookies filled with dark chocolate! Like Pepperidge Farm, but better!
Servings: 24 sandwich 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.
Notes
Ovens and baking sheets vary quite a bit, so your cookies could take longer than mine did. They will be done when flat and bubbling, with the edges just starting to turn golden. Don't over bake. They will seem underdone at first, but will firm up as they cool on the baking sheet for a few minutes.
Nutrition
Serving: 1 cookie · Calories: 160 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 11 mg · Sodium: 30 mg · Potassium: 100 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 128 IU · Vitamin C: 0.01 mg · Calcium: 15 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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