Milano Cookies
Prep Time: 25 minutes
Chilling Time: 30 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 12 cookies
Ingredients:
1 stick (113 grams) unsalted butter, at cool room temperature
2/3 cup (133 grams) granulated sugar
1 teaspoon vanilla
1 large egg, at cool room temperature
1 1/4 cups (159 grams) all-purpose flour
1/2 teaspoon fine sea salt
4 ounces (113 grams) semisweet chocolate chips
Mint Layer (optional)*
3/4 cup (94 grams) powdered sugar
1/4 teaspoon pure peppermint extract
3-4 teaspoons water
Directions:
In the bowl of an electric mixer, use the paddle attachment to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl. Add the vanilla and egg and beat to combine. With the mixer on low, gradually add the flour and salt and beat until just combined.
Transfer dough to a quart-size zip-top bag. With scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 logs about 3 inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, about 30 minutes.
Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
Melt the chocolate chips in a small heat-proof bowl in the microwave for about 1 1/2 minutes, stirring every 15 seconds, until smooth.
If desired, in a separate bowl, whisk together powdered sugar, peppermint extract, and 3 to 4 teaspoons of water.
With a small offset spatula, spread the melted chocolate on the flat side of half the cookies and the mint glaze on the other half (if using). Sandwich cookie halves together.
Cookies can be stored in an airtight container up to 5 days.
Notes:
*I’ve included the ingredients and steps to make Mint Chocolate Milanos. Feel free to experiment with other extracts, such as orange or raspberry, to make other flavor variations – just keep in mind that extracts may vary in strength, so start with less and add a little more to taste as needed.
Skip the glaze if you’d prefer plain chocolate filling.
Butter Temperature is KEY!
It’s important to avoid getting your butter too warm to prevent your cookies from overspreading. About 67°F is perfect. Use an instant-read thermometer for accuracy, but if you don’t have one, see the image below to learn how to tell when your butter is the perfect temperature for creaming.
Measure Your Flour Correctly: Important for PERFECT Milano Cookies!
Measuring your flour correctly is essential to ensuring these Milano Cookies have the perfect texture, spread evenly while baking, and taste amazing. I highly recommend using a digital kitchen scale to weigh your flour, but if you don’t have one, use the spoon-and-level method to measure your flour. This ensures that you don’t accidentally compact too much flour and end up with cookies that are dry, hard, or otherwise lackluster.
Milano Cookie Flavor Variations:
I opted to make Peppermint Milanos using peppermint extract (not mint extract, which can taste like toothpaste), but feel free to experiment with other extracts to make other Milano flavor variations.
I haven’t tested anything but peppermint, but orange or raspberry would be delicious – just keep in mind that extracts may vary in strength, so start with less and add a little more as needed, to taste.
Simply omit the mint layer if you prefer the plain chocolate variety.
You can also use dark chocolate, milk chocolate, or white chocolate if you prefer.
Can I Double This Recipe?
Yes – simply double all ingredients to yield 24 sandwich cookies. No other modifications needed.
Milano Cookie Recipe Tools:
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier:
Ateco plain tip (#808) and a disposable piping bag to pipe out uniform logs of cookie dough.
You can also use a quart-size bag and simply snip a 3/4-inch hole in the bottom corner to pipe the dough.
Use a small offset spatula to spread the filling over the cookies.
Place cookies in jumbo paper cupcake/muffin liners before serving so they look just like packaged Milanos!
I also recommend using a high-quality rimmed baking sheet to bake your cookies. Learn more about the best (and worst!) baking pans here.
How to Store Milano Cookies:
Store Milano Cookies in an airtight container at room temperature for up to 5 days.
Can You Freeze Milano Cookies?
Yes, but for the best flavor and texture, I recommend freezing the baked, cooled cookies before adding the fillings. Place in an airtight container or a freezer bag for up to a month. Thaw for a few hours and allow to come to room temperature before adding the fillings and assembling.
Recipe courtesy of Handle the Heat.com
