Ingredients for Florentine Italian Milk Chocolate Filled Cookies
- 1/2 cup (113g) unsalted butter
- Quick Oats
- 1/2 cup (100g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1/4 cup (60ml) light corn syrup
- 1/4 cup (60ml) milk
- Vanilla Extract
- 1/4 teaspoon salt
- Chocolate Chips
- Heavy Cream
- 1 teaspoon vanilla extract
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How to Make Florentine Italian Milk Chocolate Filled Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy removal.
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat.
- Remove from heat and stir in 1 cup (120g) rolled oats, 1/2 cup (100g) granulated sugar, 1 cup (125g) all-purpose flour, 1/4 cup (60ml) light corn syrup, 1/4 cup (60ml) milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Mix thoroughly until a cohesive dough forms.
- Drop rounded teaspoons of batter onto the prepared baking sheets, leaving about 3 inches between each cookie. They will spread significantly!
- Using a spatula, gently flatten each drop into a flat, round shape.
- Bake for 7-9 minutes, or until the edges are golden brown. Keep a close eye on them as oven temperatures vary.
- Let the cookies cool completely on the baking sheets for about 15 minutes before carefully transferring them to a wire rack to cool completely.
- For the filling: In a double boiler or heat-safe bowl set over a pan of simmering water, combine 8 ounces (227g) milk chocolate chips, 1/4 cup (60ml) heavy cream, and 1/2 teaspoon vanilla extract.
- Stir frequently until the chocolate is completely melted and smooth.
- Once the cookies and chocolate filling are completely cool, spread a thin layer of chocolate onto the flat, shiny side of each cookie.
- Top with another cookie of equal size, chocolate side down, and gently press to seal.
- Allow the assembled cookies to cool completely before serving. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
35g
Carbs
9g
