Chocolate Florentine Cookies- these crisp, brittle cookie sandwiches have a yummy chocolate filling. They look difficult to make but are so easy.
The cookies have a lace appearance once they are baked and the easy chocolate filling fills up the holes.
The batter is a delicious mix of quick-cooking oats, sugar, flour, light corn syrup, milk, and vanilla extract. The oats give the cookies a wonderful chewy texture. The filling is simply melted chocolate chips. Doesn’t get any easier than that!
Typically Florentines have chopped nuts, usually almonds, but this recipe is nut-free. They make a great holiday cookie, but are a popular treat no matter what time of year.
Chocolate Florentine Cookies Recipe Tips:
Only use a small amount of dough for each cookie. They really spread out as they bake and you want them really thin.
When the cookies bake, they don’t always keep a perfect circular shape. Immediately after removing from the oven, use a rubber spatula to push in any areas that look misshapen. As they cool, they firm up quickly, so don’t dilly dally.
Parchment paper or a silpat can be used instead of aluminum foil.
For a different flavor, try using Nutella instead of melted chocolate.
Cookies will keep for 3 to 4 days at room temperature. Store them in an airtight container or ziptop bags.
Try These Other Cookie Recipes:
- Oatmeal Spice Cookies with Maple Glaze
- Chocolate Croissant Cookies
- Greek Butter Cookies
- Soft Baked Reese’s Pieces Cookies
Chocolate Florentine Cookies
Ingredients
- 11 tablespoons salted butter,, melted
- 2 cups quick cooking oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup light corn syrup
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups (1 bag) milk chocolate chips
Instructions
- Preheat oven to 375 degrees and line several baking sheets with foil.
- Melt butter in a medium saucepan. Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt.Use a teaspoon to measure out batter and space it 3 inches apart on prepared baking sheets. Spread each mound of batter out some with a rubber spatula.
- Bake for 6 to 8 minutes or until golden brown. Place baking sheets on wire racks and let cookies sit until they are mostly cool, but still a little warm. Peel the foil off from the cookies.Note: You need to let the cookies cool enough so that they hold together when you peel the foil off, but I find that if you let them cool completely they sometimes get a little bit stuck to the foil.
- Place chocolate chips in a medium microwave-safe bowl. Microwave at 20 second increments until completely melted when you stir.
- Spread a layer of chocolate on the flat side of half the cookies. Top with remaining cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Nestle Classic Recipes
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