Florentine Italian Milk Chocolate Filled Cookies

Total Time
35mins
Prep
15 mins
Cook
20 mins

These flat cookies look beautiful and taste great! Crispy and sugary! Enjoy!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Melt butter in medium saucepan.
  3. Remove from heat.
  4. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
  5. Cover cookie sheets with foil.
  6. 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.
  7. Bake for approximately 7 minutes or until edges are golden brown.
  8. Let each sheet of cookies cool completely, approximately 15 minutes.
  9. Peel foil away from cookies.
  10. For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
  11. 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.
Most Helpful

5 5

These are delicious. They are easy enough to make, just a little time consuming due to the fact you need to let them completely cool on the baking sheet before removing. I had no problem with the cookie "over spreading". However, I only slightly flattened the dough (I just used my greased fingers) and parchment paper works much better than the tin foil. Also, if you don't want to take the time to make the chocolate filling I sometimes use Nutella.

1 5

These are fabulous cookies *BUT* I gave it one star because they're just impossible to get right. Do not follow directions and try to spread them out with a spatula. These little suckers will triple in diameter even when spread out just to the size of a quarter. This is a Nestle's Tollhouse recipe by the way. They do peel right off the foil but you must wait until they're completely cool. Wondering if they wouldn't spread as much if they were done on parchment paper.

1 5

Wow. What a disappointment! I'm not much of a cook, so I always follow recipes EXACTLY and this time was no exception. The first problem I had was with "flattening" the batter. Mine was almost the consistency of cooked oatmeal (couldn't have spooned it onto the baking sheet - would've hade to POUR it). So I added a little more oatmeal to give it some heft, but they still spread out pretty much once placed on the foil. Then when I did try to flatten it as directed, the spatula simply stuck to the batter and lifted it up. I tried spraying the spatula with non-stick spray, but this only worked for the first one or two cookies, then it would start again, so I gave up on trying to shape them. I followed baking time as stated, but after 7 minutes, then 9 minutes, then 11 minutes, I still had no "golden brown" edges, so I inreased the temp a little. I cooked the next 3 batches for 11 minutes at the higher temperature. Removing from the foil was a joke. The center of every cookie stuck. Fortunately, this part of the cookie was hidden by the filling. Once I had all the cookies assembled, I had way too much chocolate sauce left over. This could've easily been cut in half! All this said, it would've been ok if they'd tasted good, but they didn't. I didn't think the cookies were sweet enough and the chocolate filling was bitter. I had 4 boys and one girl in the house (ages 15-19) and only one of them even finished the first cookie! Definitely not a keeper in my recipe book!