Milk Chocolate Lace Sandwich Cookies are a crispy, buttery toffee-like cookie, with a thin layer of milk chocolate sandwiched in between! It’s a caramel lovers dream cookie!
So, here we are on Day 6 of our 12 Days of Cookies. We’re half way there and I feel like things are getting gooood! Have you made any of the recipes so far? If you’ve missed any, just scroll to the bottom of this post for a recap!
I will say that my kitchen is a huge mess… I was actually going to wait and post these on day 10 or 11 of our Christmas Cookie extravaganza…but I couldn’t wait! They are so good, and totally different than any cookie recipe I’ve made recently. First off, they’re sandwich cookies, which I don’t make too often…second, they’re crispy. You know I have a soft place in my heart for an oooey-gooey cookie….but a full on crispy one? Well…turns out, I’m a fan!
I have been eating these cookies since I was a kid. Well, not these ACTUAL cookies…the ones made by Pepperidge Farms called Brussels or something. Remember those? Actually, do they still make those? I should probably investigate this.
MY OTHER RECIPES
Anyhow, let’s just all agree that homemade is always better.
The cookies are actually very simple. No mixer required, which is always a win, especially this time of year when your mixer if most likely working overtime!
The cookie “dough” is very thin, and it will spread quite a bit while baking, so make sure you leave extra room on the baking sheet in between the cookies.
They will turn a gorgeous golden brown color. Let them cool for a few minutes on the parchment lined baking sheet once they’ve baked, and then transfer them to a wire rack to cool all the way.
Of course, you can enjoy these without chocolate. They are crispy caramel cookies!
But, I mean, I never turn down an opportunity to get chocolate involved. I used milk chocolate, but of course you can use whatever you prefer…dark, white…
Spread a layer of chocolate onto the bottoms of half the cookies…
And then press another one on top, creating a sandwich!
I really hope you make these! They are so pretty and different. Sure to be a favorite!
Crispy Lace Cookies with a thin layer of creamy milk chocolate sandwiched in between!
- 11 tablespoons butter
- 2 cups quick oats
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup light corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla
- 2/3 cup flour
- 2 cups milk chocolate chips
Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
In a medium saucepan, melt the butter over medium-low heat. Once melted, remove from the heat and stir in the oats, sugar, salt, corn syrup, milk, vanilla, and flour until combined.
Scoop out tablespoon sized portions of the mixture and place on the prepared baking sheet 3 inches apart. The cookies will spread during baking.
Bake for 8 minutes, or until golden brown. Allow the cookies to cool slightly on the baking sheet (3-4 minutes) and then transfer to a wire rack to cool completely.
In a microwave safe bowl, melt the chocolate chips in 25 second increments, stirring after each, until melted and smooth.
Spread a layer of the milk chocolate on the bottom of half the cookies, and then press another cookie on top of the melted chocolate, creating a sandwich. Allow the chocolate to set.
store airtight at room temperature for up to 5 days for best freshness.
In case you missed days 1-5 of my 12 Days of Christmas Cookies, catch up below!
Day 1: 3 Ingredient Shortbread
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies