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Chocolate Oatmeal Sandwich Cookies (Brussels Cookies Recipe)

If you're a fan of Pepperidge Farm Brussels cookies, with their crisp crunchy exteriors and dark chocolate centers, you will rejoice at this cookie recipe, which is easy to make at home and a great alternative to the processed version!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert and Sweet Stuff
Cuisine: American
Keyword: chocolate oatmeal cookies
Servings: 20
Calories: 136kcal
Author: Sarah


  • ½ cup sugar (plus 2 tablespoons)
  • 7 tablespoons butter (at room temperature)
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • ½ cup all purpose flour
  • ½ cup oat bran
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz. dark or semisweet chocolate chips


  • Preheat oven to 325 degrees F. In a bowl, cream the sugar and butter until light and fluffy, about 2-3 minutes. Stir in the vanilla and milk. In a separate bowl, mix together the flour, oat bran, baking powder and salt. Gradually mix the dry ingredients into the butter mixture until well blended.
  • Scoop rounds (1 teaspoon for 2-inch cookies, or more if you want the cookies to be bigger) and place on parchment-lined baking sheets, 3 inches apart. Bake for 11-12 minutes, until the cookies are golden around the edges. Cool completely (they’ll flatten as they cool).
  • Set up a double boiler to completely melt the chocolate. Take a cookie, add about a teaspoon of melted chocolate to the flat side, and sandwich with another. Set aside to let the chocolate set and continue until all the cookies are assembled.


Makes about 20 sandwich cookies.


Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 100mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg