I don’t know what it is about taking something that is usually store-bought and turning into something homemade that just makes me so excited. I guess it’s a small (an unusual) way of sticking it to ‘the man’ by saying “ha! I don’t need you! I can make anything you can. And better.”
It’s actually weird that I feel this way because I am so far from being rebellious. To this day the idea of getting ‘in trouble’ still terrifies me, and I’m in my mid twenties now!
Actually, DIY or homemade is a common theme around here. If you peruse my Recipes page or check out my YouTube channel, you’ll notice I love to take things you might commonly buy or order and show you how to make them right in your own kitchen.
If you ever have any special requests, be sure to send them my way!
Homemade Milano Cookies Recipe Tools
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier. I like to use my Ateco plain tip and a disposable piping bag (I buy them in bulk for cheap on Amazon – so handy!) to pipe out uniform pieces of cookie dough so they look just like the regular Milanos after they’re baked. I also like to use a small offset spatula to spread the filling over the cookies. Lastly, jumbo paper cupcake/muffin liners are perfect for serving these so they really look like the packaged Milanos. It makes it so much more fun to say they’re homemade!
Taste: The cookies themselves are mildly sweet and pair beautifully with the semisweet chocolate filling. I added the option to make the mint layer if you wanted to take on refreshing Mint Milanos!
Texture: The cookies are slightly crumbly with a little bite while the chocolate is super smooth.
Ease: The assembly was probably the most hands on (and messy) part. An offset spatula makes it much easier!
Appearance: Almost identical to the store-bought kind!
Pros: Impressive and scrumptious.
Cons: A little messy, but I actually think making these might be fun with with your friends or your kids.
Would I make this again? Yesssss.
How to make Homemade Milano Cookies
Yield: 12 sandwich cookies
Prep Time: 15 minutes
Cook: 15 minutes
I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.
1 stick (133 grams) unsalted butter, room temperature
2/3 cup (132 grams) granulated sugar
1 teaspoon vanilla
1 large egg
1 1/4 cups (159 grams) all-purpose flour
1/2 teaspoon fine salt
4 ounces (133 grams) semisweet chocolate chips
Mint Layer (optional)
3/4 cup (94 grams) confectioners’ sugar
1/4 teaspoon pure peppermint extract, optional
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With 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 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.
Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.
With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
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