Brussels Cookies Recipe

Introduction

Brussels Cookies are delicate, buttery treats with a tender crumb and a rich chocolate filling. Their soft texture and sweet chocolate center make them perfect for teatime or a special dessert.

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup oat flour, or finely ground rolled oats
• 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
• 12 oz semisweet or dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 375°F. Line a baking sheet with a silicone mat to help the cookies spread properly.
2. Step 2: In a bowl, whisk together the all-purpose flour, oat flour, sugar, and baking powder until combined.
3. Step 3: Add the melted butter, corn syrup, heavy cream, and vanilla extract to the dry ingredients. Mix until a soft, smooth dough forms.
4. Step 4: Using a teaspoon, roll small balls of dough and place them a few inches apart on the prepared baking sheet.
5. Step 5: Bake for about 6 minutes, until the cookies are flat, bubbling, and just starting to turn golden around the edges. Let them cool on the sheet for about 5 minutes before transferring to a cooling rack using a very thin spatula to avoid breaking.
6. Step 6: Once completely cool, flip the cookies over and pair them up in matching sets laid out on waxed paper.
7. Step 7: Melt the chocolate chips in a glass measuring cup in short microwave bursts, stirring between each until smooth.
8. Step 8: Spread a small amount of melted chocolate onto the bottom side of one cookie, then top with its matching cookie. Be gentle as the cookies are delicate.
9. Step 9: Allow the cookies to sit at room temperature to harden or place them in the refrigerator. They are delicious chilled and hold together better when cold.

Tips & Variations

• Using a silicone baking mat is essential to prevent sticking and help cookies spread evenly.
• Substitute oat flour with finely ground rolled oats if you don’t have oat flour on hand.
• Try dark chocolate chips for a richer, less sweet filling.
• Be gentle when handling the cookies as they are soft and can easily break before filling.

Storage

Store filled Brussels Cookies in an airtight container in the refrigerator for up to one week. Let them come to room temperature for a few minutes before serving for the best texture. You can also freeze the unfilled cookies wrapped well for up to 2 months and fill them once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend and oat flour made from certified gluten-free oats to make the cookies gluten-free.

What if I don’t have light corn syrup?

You can substitute light corn syrup with honey or maple syrup, but this may slightly change the flavor and texture of the cookies.

Brussels Cookies Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

These Brussels Cookies are delicate and buttery oat-flour cookies paired with a luscious semisweet chocolate filling. Soft and slightly chewy with a subtle golden edge, these cookies are made with a blend of all-purpose and oat flour, enhanced with a rich chocolate center. Perfectly baked to a light crisp and assembled carefully, they deliver a delightful sweet treat that hardens as they cool, with a satisfying smooth chocolate bite in every sandwich-style cookie.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 26 minutes
• Yield: Approximately 24 sandwich cookies (12 pairs) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2/3 cup all-purpose flour
• 1/2 cup oat flour (or finely ground rolled oats)
• 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

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with a silicone mat to ensure proper cookie spreading and prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, oat flour, white sugar, and baking powder until well combined.
3. Combine Wet Ingredients: Add the melted butter, light corn syrup, heavy whipping cream, and vanilla extract to the dry mixture. Stir well until a soft, smooth dough forms.
4. Form Cookies: Using a teaspoon as a measuring tool, roll small balls of dough and place them spaced a couple of inches apart on the silicone-lined baking sheet.
5. Bake: Bake the cookies for about 6 minutes, or until they are flat, bubbling, and just beginning to turn golden around the edges. This short baking time keeps the cookies soft and delicate.
6. Cool Carefully: Let the cookies cool on the baking sheet for about 5 minutes. Then use a very thin spatula to carefully transfer them to a cooling rack. The cookies are fragile at this stage but will harden as they cool completely.
7. Pair Cookies: Once fully cooled, flip the cookies over and match them into pairs based on size and shape. Lay them out on waxed paper for filling preparation.
8. Melt Chocolate Filling: Place the semisweet chocolate chips into a glass measuring cup and microwave in short bursts, stirring frequently, until fully melted and smooth.
9. Assemble Cookies: Spread a small amount of melted chocolate onto the bottom side of one cookie from each pair using a small spoon and spreading knife. Be gentle while spreading as the cookies can easily shatter.
10. Finish and Chill: Top each chocolate-spread cookie with its matching partner to create sandwich cookies. Allow the chocolate filling to harden at room temperature or place the assembled cookies in the refrigerator for a firmer texture. Enjoy chilled or at room temperature.

Notes

• Use a silicone baking mat to prevent cookies from sticking and help them spread properly.
• Be gentle when transferring and assembling the cookies because they are soft and delicate when warm.
• You can substitute dark chocolate chips for a richer chocolate flavor.
• Chilling the filled cookies helps the chocolate set firmly and improves the texture of the sandwich cookies.
• If you don’t have oat flour, grind rolled oats finely in a mini processor to make a substitute.

Keywords: Brussels Cookies, oat flour cookies, chocolate filled cookies, sandwich cookies, delicate desserts, easy baking recipe