Best 6 Milk Chocolate Florentine Cookies Recipes

FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

MILK CHOCOLATE FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
• In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES

Steps:

• Preheat oven to 375 degrees.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
• Cover cookie sheets with foil.
• Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
• Bake for approximately 7 minutes or until edges are golden brown.
• Let each sheet of cookies cool completely, approximately 15 minutes.
• Peel foil away from cookies.
• For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
• To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.

FLORENTINE COOKIES

Steps:

• Preheat oven to 375*F.
• Line a cookie sheet with a baking mat or non-stick foil.
• In a small saucepan, melt butter.
• Add brown sugar, oatmeal, flour and milk and bring to a boil.
• Cook for 2 minutes, stirring frequently.
• Remove from heat and add vanilla.
• Using a teaspoon (NOT TABLESPOON!), spoon out 5 teaspoons of cookie batter onto the cookie sheet in a zigzag pattern. You'll only be able to cook 5 cookies at a time, anymore and they will run together. The cookies will spread to 3-4 times their size when baking so they need plenty of room to spread.
• Bake for 5 minutes, then remove from the oven and let cool completely on the cookie sheet before removing from the pan to a cooling rack.
• This recipe works best with 3 or 4 cookie sheets going at a time so that the cookies can fully cool (about 10 minutes per pan) while others are in the oven.
• Once cookies are cool, store in an AIRTIGHT container.
• Humidity and moisture will soften these and make them chewy.
• They should be paper thin and crispy when fully cooled.

MILK CHOCOLATE FLORENTINE COOKIES (FASTER NESTLE VERSION)

Steps:

• PREHEAT oven to 375°F Line baking sheets with foil. (a must).
• MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
• BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.