Milk Chocolate Florentine Cookies Recipe -
Milk Chocolate Florentine Cookies Recipe
  • READY IN 45 mins

Milk Chocolate Florentine Cookies

Recipe by  

"Thin crispy cookies with milk chocolate in between."

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    45 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

I love these cookies. They are always the ones people request. However, I find that they are better crispier (and easier to peel off the foil). Leave them in the oven 10 minutes instead of five to seven. :-)

Most Helpful Critical Review
Dec 28, 2010

I did not care for these at all, I am sad to say. Even with heavily greased foil (and in a second attempt, a heavily greased nonstick cookie sheet), these cookies were quite difficult to get off the foil / pan (I tried removing them immediately after coming out of the over). To be fair, several of the cookies did come off the pan / foil with only partially broken edges, but to me, any breakage is unacceptable. I bake constantly and have never had this much trouble removing cookies from a pan. I think another reviewer mentioned "chiseling" them off ... sounds about right to me. I tried cooking them for 5-7 minutes, then 10 minutes as per other reviews. Neither time really yielded a good cookie. I was looking for something thin, crispy, buttery and delicate. These ended up being chewy, candy-like, brittle, and fragile. I really had high expectations for these cookies, and I am by no means a novice when it comes to baking. Sorry, these were not at all what I wanted, and I will not be making these again.

Sep 07, 2008

I LOVE this recipe! I was so excited with how these turned out. They are a really elegant looking cookie and quite unique. I’m definitely going to make these for gifts and such since they make a pretty presentation and it’s something that will stand out from the usual butter/sugar/spritz/chocolate chip cookies. They look like something you’d have to get at a specialty bakery and are very yummy. Because I like chocolate, I made one change to the recipe and that is I added two Tablespoons of unsweetened cocoa powder. I took a chance and added the cocoa the first time I made them since there was a comment that this recipe was too sweet. I figured the cocoa would be a good counter to the sweetness and I like dark chocolate anyway. On my opinion, it was a very tasty move. I always enjoy reading helpful hints from other’s reviews, so I hope someone else will find this suggestion useful. Next time I make these, I think I will use special candy making chocolate (the kind that hardens back) so that the cookies are less messy. (Although melted chocolate on your hands isn’t all that bad a thing!) I prefer dark chocolate so that's what I used. I also used parchment paper, but I imagine release foil would work just as well. I agree with other’s suggestions about the cooking time. I made a few trays crispy and a few chewy, both were great. Just pay attention to the level teaspoon of batter and the space on the cookie sheet or else you get a giant blob of stuck together cookies. Ha

Dec 17, 2008

Excellent cookies, I have been making these for years and they are very popular. I definitely recommend using parchment as the foil seems to stick. Also, I find if you roll the batter into small balls and then spread them onto to parchment paper using a spatula that has been sprayed with cooking spray - I get a much better looking and consistent shaped cookie. Make sure you give your self a few hours to make these, they are a bit of work and can be time consuming, but well worth the effort.

Feb 02, 2007

This has become one of my favorite cookie recipes. A variation I've used (and really like) is dark chocolate in place of the milk chocolate. Keep a close eye on the color while baking - they brown up at once and should not be overcooked. I typically use convection baking at 350 for 7 minutes then watch them constantly until light golden across the cookie.

Jul 04, 2011

I loooove these cookies! One of my favorites from the Italian bakery :) Couple of suggestions to make them perfect: Use parchment paper. These are pretty sticky. I was using my fancy pants thicker aluminum cookie sheets and they weren't cooking/spreading fast enough. Switched to my flimsy cheap nonstick cookie sheet (still with parchment) and viola! Perfect browning on the edge and reduced cook time. Use a little more than the recommended teaspoon. In the bakeries these aren't so "holey" and are a satisfyingly sweet and sticky cookie. Lastly, give them a little smoosh before baking since they don't spread enough on their own to make a flat thin cookie. Don't flatten them completely, but don't leave them as round balls either. Thanks for the recipe! This NY'er has Italian cookie fever in MN :)

Sep 01, 2012

I was so very excited to find this recipe - my daughter and I bought a florentine cookie the other night to share (it had a 6" diameter!). I was telling her that I used to make them and that I would look up the recipe - This is it - the exact recipe I used to make - Yea! I am going to make this next week for work - and my daughter and I are going to make these for us (= *edit* Made these yesterday - just as good as I remember . . . They are more time consuming than I usually take on (time is a precious comodity!). I had to do one pan at a time, only ten cookies per pan (I did double it - that's on me (= ), I used parchment paper, which worked well. Eight minutes worked perfectly in my oven . . . One of my doctors told me this is the best thing I've ever brought in =D Enjoy!

Jun 22, 2008

These were really good. I added about 1/2 cup of slivered almonds and baked for 8 minutes. I also used semi-sweet chocolate instead of milk. I recommend flattening the cookie a bit before baking.


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  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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