Brussels Cookies (A Pepperidge Farm Copycat)

Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat mat.

Process the oats in a mini-food processor until it resembles coarse flour. Set aside.

In a medium bowl combine the sugar and butter. Beat with an electric mixer on high speed until lightened and fluffy. Add the vanilla and milk and blend on low until incorporated.

In a separate medium bowl combine the AP flour, oat flour, baking soda and salt. Add the dry ingredients to the butter mixture and blend on low until all flour is incorporated.

Scoop out one teaspoon of cookie dough. Use a small spatula to scrape the dough out of the teaspoon and drop onto the prepared baking sheet. Repeat until the pan is full and all dough mounds are 3-inches apart.

Roll each dough mound in the palm of your hands to form a ball. Place the dough ball back on the baking sheet at least 3-inches apart. The cookies will spread a lot while baking.

Bake the cookies for 10 to 13 minutes or until light golden brown around the edges. Allow the cookies to rest for a few minutes before transferring to a wire rack to cool.

Once cooled match up similar size cookies to make a sandwich before filling.

Chop the chocolate into fine shards. In a small glass bowl microwave three-quarters of the chocolate at 50% power until melted.

Add the remaining chocolate and stir until completely melted. If needed return the chocolate to the microwave for 5 seconds at a time to complete the melting.

Spread a thick layer of chocolate on the flat side (bottom) of one cookie. Top with another similar sized cookie, flat side down, to make a sandwich. Gently press the cookies together until the chocolate oozes to the outer edge.

Allow the chocolate to completely set before storing. You can also refrigerate the cookies for 15 minutes or so to speed the process along.

Equipment Needed

Spice Level:

Dietary

Allergens