DIY Brussels Cookies

By • October 3, 2012 • 16 Comments

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Author Notes: When I was 7 months pregnant with my daughter, I got itchy. Turns out, I have a slight allergy to cottonseed oil that went into hyperdrive and simultaneously, I had huge cravings for Pepperidge Farms cookies. Yep, one of those foods that may or may not contain cottonseed oil. I rolled the dice, and spent a lot of time soaking in oatmeal baths. What I would have given to have had this recipe then!

That's one of the reasons that I wrote my new cookbook, Real Snacks. We all get craving now and then for junky snack food, and while I'm not saying that sugar and butter and flour are exactly health food, I think a little indulgence is good for the soul. But I hate the fact that those snacks also are packed with industrial oils, flavorings and colors that really provide no pleasure and in many cases even a small amount can be debilitating. These crisp Brussels cookies are super easy (and forgiving) to make, and not only skip the hydrogenated oils, but also add a bit more nutrition from whole wheat flour and oat bran. I like a little honey in the mix for flavor, but you can also skip it, and increase the sugar by 2 tablespoons.
Lara

Makes about 20 sandwich cookies

  • 1/2 cup cane sugar
  • 2 tablespoons honey
  • 7 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • 1/2 cup white whole wheat flour
  • 1/2 cup oat bran
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces dark or semi-sweet chocolate
  • 1 teaspoon cream
  1. Heat the oven to 325F. Line two baking sheets with parchment paper.
  2. In a bowl, cream the butter, sugar and honey until light and fluffy, about 3 minutes. Stir in vanilla and milk. Sift in the flour, oat bran, baking powder and salt; mix the dry ingredients into the butter mixture, on low, until well blended.
  3. Scoop rounds (1 teaspoon for 2 inch round cookies; a bit more if you want yours larger) and place on the prepared baking sheet, leaving at least 3 inches between the cookies (they will spread!). Bake for about 10 to 12 minutes, until the cookies are golden around the edges. Let the cookies cool on the baking sheet for 1 minute... they will flatten considerably as the cool. Then carefully move to a wire rack. Cool completely.
  4. Place the warm, melted chocolate in a bowl and stir in the cream until well combined, slightly thick and glossy. Spread the melted chocolate on the flat side of one of the cookies, and then sandwich with another. Let the cookies set before serving.
  5. Note: Add little mint or orange peel to the chocolate for new flavors, or try drizzling a tiny bit of salted caramel sauce on the chocolate before sandwiching the cookies for an insanely delicious bite.
  6. Also, if you want to only bake a few cookies at a time, you can store this dough well covered in the refrigerator for a couple of days. Just be sure to bring it to room temperature before baking, or your cookies won't spread properly.
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Comments (16) Questions (0)

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12 months ago Sandy

I was excited to find this recipe but these didn't turn out as good as I hoped. The first batch I cooked longer than suggested at 15 min. They were still a little under-done. The second batch I cooked for 17 min. This was better but they still are not as brown or crisp as I thought they would be. Aside from cooking them even longer do you have any suggestions on how to make them more crunchy? The original Brussels are a little firmer than this recipe. The flavor is good and I hope to make these a part of my cookie favorites.
Sandy

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almost 2 years ago Panfusine

Just made a reverse version of the cookie, added Dutch processed cocoa powder to the cookie batter and used white chocolate with zest for the filling. Turned out great! thanks for sharing this fabulous recipe!

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about 2 years ago jy2nd

Wow! I made one batch for a group I was hosting, and realized -- after tasting the first one -- that I needed a second batch. These are easy and wonderful. I used honey in the first batch and all (organic) sugar (only 1T additional) in the second, and found that I preferred the texture of the all-sugar cookie as it was a little more crispy.

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about 2 years ago SuzanneRobin

When I added the cream my chocolate seized up! Luckily I had more chocolate on hand so melted another batch and skipped the cream- still turned out delicious! Also added some maple syrup instead of honey. yum!

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about 2 years ago Lara

Hmm... I didn't have that problem, but my cream was probably not very cold (I didn't heat it, but it was on the countertop, so probably close to room temp). Normally though, the fat in the cream should keep the chocolate from seizing. But, depending on the darkness of your chocolate, it might need a bit more cream. If it happens again, try adding a bit more cream, a little at a time, ideally while the whole thing is over a double boiler.

Lara

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about 2 years ago Panfusine

Just made a batch with 2 tablespoons of orange zest added to the batter.. God Help me.. I hope I'll be able to hold off on scarfing down the whole lot BEFORE I sandwich them with the chocolate!

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about 2 years ago RobertaChurchill

Have you tried this with non-dairy ingredients?

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about 2 years ago Lara

I haven't yet, but I think they would probably work well with coconut oil instead of the butter and either almond or coconut milk for the milk.

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about 2 years ago veggiemama

Should be great with Nutella filling!

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about 2 years ago Lara

Definitely!

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about 2 years ago STC

Brussels are my secret indulgence that gets me through a rough week. I have your new book on pre-order and your Doughnuts-Simple and Delicious Recipes to Make at Home is my "bible" to go to when I want a doughnut in the morning. Can't wait to make these up, XOXO

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about 2 years ago Lara

Awesome! That's so great to hear! - Lara

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about 2 years ago NakedBeet

I love these cookies from Pepperidge farm, but yes, their oils do scare me a bit. Thank you so much for translating these into more healthy treats!

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about 2 years ago Lara

You are definitely welcome!

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about 2 years ago Alyce Morgan

My husband is the cookies and milk person, but I have great memories of those cookies--and am really wanting to try this recipe. Really Nice Pic!

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about 2 years ago Lara

Thanks!! Hope you enjoy them.