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Crispy Chocolate Oat Sandwich Cookies with Cream Cheese Filling
Chinese dish ready in 6 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 1215
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Crispy Chocolate Oat Sandwich Cookies with Cream Cheese Filling
| Ingredient | Amount |
|---|---|
| Honey | 40 as needed |
| Butter | 35 as needed |
| Sea salt | 1.5 as needed |
| Instant oatmeal | 250 as needed |
| Coconut oil | 55 as needed |
| Dark chocolate | 150 as needed |
| Macadamia nuts | 50 as needed |
| Butter crispy flakes | 50 as needed |
| Cream cheese filling: | |
| Cream cheese | 300 as needed |
| Caster sugar | 30 as needed |
| Milk powder | 30 as needed |
| Dark chocolate (for filling) | 30 as needed |
| Pistachio paste | 12 as needed |
| Strawberry jam | 30 as needed |
| Strawberry powder | 5 as needed |
- Honey40 as needed
- Butter35 as needed
- Sea salt1.5 as needed
- Instant oatmeal250 as needed
- Coconut oil55 as needed
- Dark chocolate150 as needed
- Macadamia nuts50 as needed
- Butter crispy flakes50 as needed
- Cream cheese filling:
- Cream cheese300 as needed
- Caster sugar30 as needed
- Milk powder30 as needed
- Dark chocolate (for filling)30 as needed
- Pistachio paste12 as needed
- Strawberry jam30 as needed
- Strawberry powder5 as needed
Cooking StepsHow to cook Crispy Chocolate Oat Sandwich Cookies with Cream Cheese Filling step by step
-
Step 1Melt butter and honey over a hot water bath, stir until smooth. Pour in the oatmeal and mix well. Spread evenly on a baking sheet lined with parchment paper.
-
Step 2Add the oat mixture together with the coconut oil mixture.
-
Step 3Stir until evenly combined.
-
Step 4Spread the mixture flat on the baking sheet.
-
Step 5Preheat the oven to 155°C (310°F) and bake for 12–15 minutes, flipping halfway through. The goal is to crisp up the oatmeal.
-
Step 6The baked oatmeal should be golden brown and crispy once cooled.
-
Step 7Combine 150g dark chocolate with 50g coconut oil.
-
Step 8Melt over a hot water bath until smooth.
-
Step 9Add the baked oatmeal, butter crispy flakes, and chopped macadamia nuts.
-
Step 10Stir until everything is evenly coated.
-
Step 11Using a round mold, portion about 25g of the oat mixture per cookie.
-
Step 12Press firmly to shape and set.
-
Step 13Place all shaped cookies in the freezer for 30 minutes or refrigerator for 1 hour until the chocolate sets and firms up.
-
Step 14While the oat cookies are chilling, make the filling: combine 300g cream cheese, caster sugar, and milk powder.
-
Step 15Stir until smooth and creamy.
-
Step 16Divide the mixture evenly into 3 portions. To one portion, add 30g melted dark chocolate and stir until combined.
-
Step 17To the second portion, add 12g pistachio paste and stir until combined.
-
Step 18To the third portion, add 30g strawberry jam and strawberry powder, stir until combined.
-
Step 19Transfer each filling into a piping bag and set aside.
-
Step 20Take one oat cookie, pipe the cream cheese filling on top.
-
Step 21Sandwich with another oat cookie on top. Place in the refrigerator or freezer to set.
-
Step 22Once firm, seal in bags for storage. Let sit at room temperature for a few minutes before eating for the best texture.
-
Step 23Packaged this way, they look beautiful whether gifting or selling.
Crispy Chocolate Oat Sandwich Cookies with Cream Cheese Filling
Chinese dish ready in 6 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 40 as needed Honey
- 35 as needed Butter
- 1.5 as needed Sea salt
- 250 as needed Instant oatmeal
- 55 as needed Coconut oil
- 150 as needed Dark chocolate
- 50 as needed Macadamia nuts
- 50 as needed Butter crispy flakes
- Cream cheese filling:
- 300 as needed Cream cheese
- 30 as needed Caster sugar
- 30 as needed Milk powder
- 30 as needed Dark chocolate (for filling)
- 12 as needed Pistachio paste
- 30 as needed Strawberry jam
- 5 as needed Strawberry powder
Instructions
-
Melt butter and honey over a hot water bath, stir until smooth. Pour in the oatmeal and mix well. Spread evenly on a baking sheet lined with parchment paper.
-
Add the oat mixture together with the coconut oil mixture.
-
Stir until evenly combined.
-
Spread the mixture flat on the baking sheet.
-
Preheat the oven to 155°C (310°F) and bake for 12–15 minutes, flipping halfway through. The goal is to crisp up the oatmeal.
-
The baked oatmeal should be golden brown and crispy once cooled.
-
Combine 150g dark chocolate with 50g coconut oil.
-
Melt over a hot water bath until smooth.
-
Add the baked oatmeal, butter crispy flakes, and chopped macadamia nuts.
-
Stir until everything is evenly coated.
-
Using a round mold, portion about 25g of the oat mixture per cookie.
-
Press firmly to shape and set.
-
Place all shaped cookies in the freezer for 30 minutes or refrigerator for 1 hour until the chocolate sets and firms up.
-
While the oat cookies are chilling, make the filling: combine 300g cream cheese, caster sugar, and milk powder.
-
Stir until smooth and creamy.
-
Divide the mixture evenly into 3 portions. To one portion, add 30g melted dark chocolate and stir until combined.
-
To the second portion, add 12g pistachio paste and stir until combined.
-
To the third portion, add 30g strawberry jam and strawberry powder, stir until combined.
-
Transfer each filling into a piping bag and set aside.
-
Take one oat cookie, pipe the cream cheese filling on top.
-
Sandwich with another oat cookie on top. Place in the refrigerator or freezer to set.
-
Once firm, seal in bags for storage. Let sit at room temperature for a few minutes before eating for the best texture.
-
Packaged this way, they look beautiful whether gifting or selling.
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
