Brussels Cookies
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3.6
486 reviews
Good
Brussels Cookies
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Brussels cookies are crispy oatmeal lace cookies filled with dark chocolate! Like Pepperidge Farm, but better!
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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.
Equipments used:
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 Information
Show Details
Serving
1 cookie
Calories
160kcal
(8%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
11mg
(4%)
Sodium
30mg
(1%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
128IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
486 reviews
Good
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