Milk Chocolate Lace Sandwich Cookies

Milk Chocolate Lace Sandwich Cookies

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.

Anyhow, let’s just all agree that homemade is always better.

Milk Chocolate Lace Sandwich Cookies

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.

Milk Chocolate Lace Sandwich 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.

Milk Chocolate Lace Sandwich Cookies

Of course, you can enjoy these without chocolate. They are crispy caramel cookies!

Milk Chocolate Lace Sandwich 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…

Milk Chocolate Lace Sandwich Cookies

Spread a layer of chocolate onto the bottoms of half the cookies…

Milk Chocolate Lace Sandwich Cookies

And then press another one on top, creating a sandwich!

Milk Chocolate Lace Sandwich Cookies

I really hope you make these! They are so pretty and different. Sure to be a favorite!

Print

Milk Chocolate Lace Sandwich Cookies

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 36 sandwich cookies

Description

Crispy Lace Cookies with a thin layer of creamy milk chocolate sandwiched in between!


Ingredients

  • 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

Instructions

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.


Notes

store airtight at room temperature for up to 5 days for best freshness.

12 Days of Christmas Cookies

In case you missed days 1-5 of my 12 Days of Christmas Cookies, catch up below!

Day 1: 3 Ingredient Shortbread

Day 2: Double Chocolate Mocha Cookies

Day 3: Salted Caramel Pinwheel Cookies

Day 4: Perfect Spritz Cookies

Day 5: Lemon Thumbprint Cookies

17 Responses

    1. Shelly

      If rolled oats are all you have, I would recommend pulsing them a few time in the food processor to make them a little smaller 🙂

  1. Karenb

    I LOVE your recipes and own your book!
    Whenever I print your recipes from this blog, they are 2 pages or more. Can you condense these recipes to only print one page? My recipe binder is getting too full & heavy!

  2. Brooke

    These look delicious! Two questions… I see you said they can be frozen. Can they be frozen with the chocolate or should I make the chocolate when I’m ready to eat them? And can I use dark corn syrup? I almost always have dark corn syrup but never had light.

    1. Shelly

      You can use dark corn syrup, absolutely. Also you can freeze them with or without the chocolate. They are fragile, without the chocolate, so I would recommend freezing them with the chocolate, for less chance of breaking!

  3. Jaime

    Is this supposed to be tsp size dough not tbsp? I started with tbsp and they were way too big and didnt flatten right. Tsp size worked. So i only ended up with like 6 good sandwiched cookies.

  4. TANYA

    Was wondering if before they cooled that they would be soft enough to cup around the bottom of a muffin tin. They could then be coated on the inside with chocolate. They would be adorable as cups.

  5. Franziska

    I just made them this weekend, so easy and delicious! I just changed the corn syrup to maple syrup (that’s what I had at hand) and used half regular half brown sugar.
    They are crunchy and oh so sweet, I think next time I’ll sprinkle some salt on them.
    I will definitely make them again.

  6. Joy

    Disappointed that my cookies did not brown evenly because they did not flatten out, even with extra milk. Would be helpful to show weight instead of volume for dry ingredients.

  7. JN

    Really disappointed! I just made these. No matter how few I put on the cookie sheet, they all ran together into one giant sheet of oatmeal that was too thin. Plus, they stuck to the parchment paper. I’m a good baker and I know how to follow a recipe. The only change I made was using almond milk instead of cow milk. I ended up wasting 1/3 of the recipe because I just couldn’t peel off the parchment. (I have never had problems using parchment in the past.) If I choose to make these again, I’ll use a silicone sheet for sure. As for the taste, too sweet. These are good for kids but not a grown-up cookies (meaning subtle flavor) at all.

  8. Natalie

    Like Joy I had the problem of the cookies not spreading… I wonder whether it’s to do with the choice of oats – I was using scottish milled oats, which are fairly fine and generally good for oaty recipes that aren’t flapjacks, perhaps quick oats are less gluey and allow the batter to spread.

    That said, I just dipped them in chocolate rather than sandwiching them and they are happy little chewy oaty chocolatey treats.

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