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Brigadeiro Cookies (Chocolate Fudge Sandwich Cookies)

Brigadeiro cookies are Oreo-like cookies filled with superb chocolate fudge and covered with sprinkles. A MUST-HAVE!

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 14
Course: Dessert

Ingredients

  • 1 can sweetened condensed milk 14-ounce
  • ¼ cup baking cocoa powder
  • 2 tablespoons unsalted butter plus extra to grease plate and hands softened
  • 1 tablespoons pure vanilla extract optional
  • 14 Oreo sandwich cookies ( I used Great Value Fudge-Filled Chocolate Sandwich Cookies which don't have the brand name printed on top, yet taste similar to Oreos)
  • Chocolate vermicelli or good quality chocolate sprinkles

Instructions

    Cup of Yum
  1. Prepare the filling: In a medium non-stick saucepan, whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture without cocoa lumps. Add the softened butter. Cook over medium heat, stirring constantly with a wood spoon, until the mixture starts to show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The brigadeiro mixture should be thick enough to reveal the bottom of the pan for a couple of seconds before the mixture levels out again. Remove pan from the heat and stir in the vanilla extract if desired. Spread brigadeiro mixture onto a greased plate and let cool to room temperature. For direction photos, click here.
  2. While brigadeiro mixture is cooling down, separate the two rounded halves of the sandwich cookies with a gentle twisting motion, taking not to damage or break them in the process. Gently slide a paring knife or other small sharp knife beneath the filling layer in order to lift it off from the cookie and remove it. It's OK if a bit of the filling remains. Reserve separated and denuded cookie rounds, placing them on a flat surface.
  3. Once brigadeiro mixture has cooled, grease your hands with softened unsalted butter and roll into balls. Use a 1 Tablespoon as measurement (If you prefer less filling, use a ½ tablespoon as measurement when rolling the brigadeiro filling. It will yield 28 sandwich cookies instead. I do prefer mine with lots of filling, though).
  4. Place each brigadeiro ball on top of a cookie round, cover this with another of the cookie rounds to form a sandwich, and press down on the top to flatten the brigadeiro filling a bit.
  5. Gently dredge each brigadeiro cookie sandwich in a bowl filled with chocolate sprinkles, rotating so that the brigadeiro filling that is exposed all around the sides gets covered with sprinkles. Enjoy!
  6. STORAGE: Brigadeiro cookies should be stored in an airtight container at room temperature for up to 3-4 days.

Notes

  • If you prefer to make your chocolate cookie batter from scratch, here is a recipe.