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Amazing homemade Brussels Cookies are waaaaay better than store-bought! After trying these gourmet cookies you may never want to buy Pepperidge Farm cookies again. These buttery and lightly crisp cookies have plenty of flavor and a nice chewiness from the ground oats. For outstanding results use good quality semisweet chocolate for the filling.
Homemade Brussels Cookies
Pepperidge Farm Brussels Cookies have always been one of my favorite store-bought cookies. However, after developing this recipe I’m positive this homemade version beats their cookies hands down!
To prove this theory I bought a package of Pepperidge Farm Brussels Cookies to use as a comparison. Our cookies have more flavor, better texture and they taste fresh, not stale. I’m not joking when I say our taste-testers actually fought over these cookies. They’re that good.
If you’re a fan of Pepperidge Farm’s Brussels Cookies you’re going to love this homemade copycat version even more!
Overview of Ingredients:
Scroll to the bottom of this post for the full printable recipe card…
- granulated sugar
- unsalted butter at room temperature
- vanilla extract
- whole milk or cream
- all-purpose flour
- quick oats or old-fashioned oats processed into oat flour (not oat bran)
- baking soda
- salt
- good quality semi-sweet chocolate, not chocolate chips
How to make Brussels Cookies
For the complete printable directions scroll to the bottom of the post…
Preheat the oven to 325 degrees F. Line a baking sheet with parchment or a Silpat mat.
Process the oats in a mini processor until it resembles coarse flour or powder.
1. Make the cookie dough
In a medium bowl combine the sugar and butter. Beat with an electric mixer on high 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.
2. Roll the dough into balls
Scoop rounds of cookie dough using one full teaspoon. 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.
Next 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 spread almost lace-thin while baking! Each cookie will be approximately 2 and 1/2-inches in diameter.
3. Bake
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.
4. Fill with melted chocolate
Chop the chocolate into fine shards. In a small glass bowl microwave three-quarters of the chocolate at 50% power until mostly 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.
Guess what? You just quick tempered chocolate. It’s that easy! 👏
PRO TIP: Don’t over heat the chocolate as it will be too runny and drip off the sides once sandwiched together. The chocolate should be pretty thick as shown in the photos above.
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 out to the 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. 😁
How to store Brussels Cookies
These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage chill the cookies in the refrigerator and bring to room temperature before serving.
Freezing Brussels Cookies
Brussels can be frozen with or without the chocolate filling. Seal the cookies in a zipper bag and then place in an airtight container.
Frozen cookies will keep for up to 2 months. Thaw in the refrigerator or at room temperature before serving. (If you can wait that long!)
The best chocolate for homemade Brussels
As stated above we find that using good quality chocolate makes a big difference in the success of this Brussels cookie. We prefer using semisweet but you can use a luxurious dark chocolate such as bittersweet if preferred.
We recommend using baking chocolate bars such as Baker’s, Ghirardelli, Guittard or Scharffen Berger. Baker’s brand semisweet chocolate is usually the least expensive and does a great job for the money. It’s also easy to find at WalMart or in well stocked grocery stores.
Variations and add-ins
On your second batch of cookies, trying adding a teaspoon of zested orange peel to the melted chocolate. Orange zest and chocolate are amazing together! One teaspoon is just right to add a hint of orange without overpowering the chocolate.
To make delicious Brussels Mint Cookies add 1/4 teaspoon peppermint extract to the melted chocolate. We don’t care for intense spearmint extract so take care if using that in place of peppermint.
For a delicious experience dip a cookie is ice cold milk. What a treat! ❤️
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Homemade Brussels Cookies
Ingredients
- ½ cup granulated sugar (110g)
- 8 tablespoons unsalted butter room temperature (4oz or 113g)
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk or cream
- ½ cup all-purpose flour (66g)
- ⅔ cup quick or instant oats (66g) you should have ½ cup oat flour after processing
- ¼ teaspoon baking soda
- ¼ teaspoon (heaping) table salt
- 8 ounces semisweet chocolate or bittersweet chocolate
Instructions
- 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.
To prepare the cookie dough:
- 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.
To prepare the chocolate 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.
Recipe Notes
- Store at room temperature for up to 5 days. Refrigerate for longer storage.
- The cookies can be frozen with or without the chocolate filling for up to 2 months.
Nutrition
Brussels Cookies Recipe
These oat filled crispy cookies are sandwiched together with luscious melted chocolate. They are a terrific bite and perfect for anything from lunch boxes to a celebration!
These Brussels are not to be confused with traditional Swedish Brussels Cookies which are shortbread cookies with a coating of pink sugar around the edge.
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