homemade milano cookies

Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!

Homemade Milano Cookies

salted butter,

sugar

eggs, room temperature

vanilla extract

all-purpose flour

salt

baking soda

dark chocolate, chopped

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.

Add the flour and salt, mixing just until combined.

Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.

Meanwhile, melt the chopped chocolate in a glass bowl set over, but not touching, simmering water in a pan, or in the microwave using short 20 second bursts of heat until melted and smooth.

Gently spread some of the melted chocolate onto the bottom side of half of the cookies, then sandwich with another cookie on top. The melted chocolate will firm up and set as it cools.

Store in an airtight container on the counter for up to 5 days.

My easy Milano cookies recipe is a must-try! You’ll love the buttery cookies and decadent chocolate filling.

Milano Cookies Recipe

unsalted butter ((113 grams), softened)

sugar ((60 grams))

sugar ((100 grams))

egg (room temperature)

all-purpose flour ((180 grams))

milk

semi-sweet chocolate chips ((180 grams))

Place one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, powdered and granulated sugar. Beat on low speed for 30 seconds, just until combined. Increase the speed to medium and beat for about 3 minutes, until light and fluffy.

Scrape down the sides and bottom of the bowl. Add the egg and vanilla extract. Beat on medium-low speed for about 1 minute. (The egg may not be fully incorporated, but the dough will smooth out once the flour is added.)

Add the salt and then the flour in two parts, alternating with the milk. Mix on low speed between each addition, just until combined. Scrape down the sides and bottom of the bowl as needed.

Transfer the dough to a piping bag. Cut a ¾-inch wide opening from the tip of the piping bag. (I like to lay the piping bag flat on a cutting board and measure with a ruler, then cut across the tip of the bag with a paring knife.)

Line two large baking sheets with parchment paper. Pipe log-shaped cookies about 2½-inches long and about ¾ to 1 inch wide, leaving about 2 inches of space between each. (You should be able to fit 4 rows of 5 cookies on each sheet tray.)

Bake the cookies for 9 to 10 minutes, rotating the trays from top to bottom rack and giving them each a 180-degree turn after 5 minutes of baking, until the tops are dry and the the bottom edges are lightly golden.

Turn off the oven and crack the oven door open about 6 inches. Leave the cookies in the oven for 10 more minutes to help dry them out and crisp. Transfer to a cooling rack to cool completely.

Match cookies that are similar in size and shape to create pairs.

While the cookies are cooling, place the chocolate chips in a medium, heatproof bowl.

Fill the base of a double-boiler or small pot with 1 inch of water. Place over medium-high heat and bring the water to a simmer. Reduce the heat to medium-low and place the bowl of chocolate chips over the top, ensuring that the bottom of the bowl does not touch the water.

Cook for 4 to 6 minutes, stirring occasionally, until the chocolate is fully melted and smooth. Remove the bowl from the heat.

Let the chocolate cool for about 10 minutes, stirring occasionally, until it thickens slightly.

Spread about 1 teaspoon of the melted chocolate across the bottom of one of the cookies, reaching almost to the edges. Top with its similarly sized cookie and gently press the two together until the chocolate reaches the edges (but does not spill over). If the chocolate is too runny or drips down the sides, let it cool for a few more minutes, stirring occasionally, then try spreading it again.

Set aside the cookies to cool completely. Repeat with the remaining pairs of cookies.

Let the chocolate cool and set completely (You can refrigerate the cookies to speed this up).

For the Chocolate Filling:

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Milano Cookies Recipe

Top 2 homemade milano cookies recipes from across the web

The most viewed homemade milano cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Milano Cookies

Milano Cookies Recipe

The most viewed homemade milano cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine