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Chocolate Florentine Cookies

Chocolate Florentine Cookies- these crisp, brittle cookie sandwiches have a yummy chocolate filling. They look difficult to make but are so easy.

Prep20 min
Cook8 min
Total28 min
Serves36

Chocolate Florentine Cookies- these crisp, brittle cookie sandwiches have a yummy chocolate filling. They look difficult to make but are so easy.

Chocolate Florentine Cookies stacked on a plate.

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.

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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.

Chocolate Florentine Cookies on plate with jug of milk.

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Recipe Source: Nestle Classic Recipes

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Ingredients

Equipment Rimmed Baking Sheets

Steps

1
Preheat oven to 375 degrees and line several baking sheets with foil.
2
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.
3
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.
4
Place chocolate chips in a medium microwave-safe bowl. Microwave at 20 second increments until completely melted when you stir.
5
Spread a layer of chocolate on the flat side of half the cookies. Top with remaining cookies.