Brussels Cookies Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, oat flour, white sugar, and baking powder until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/brussels-cookies-recipe/
