Homemade Milano Cookies
Yield: 12 sandwich cookies
Prep Time: 25 minutes
Cook: 15 minutes
Tessa's Recipe Rundown...
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.
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 think it’s the challenge to see if I can make it just as good, or even better!
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!
Homemade Milano Cookies
Impress your friends with these Homemade Milano Cookies! They're even better than store-bought and surprisingly simple to make. YUM.
- 1 stick (113 grams) unsalted butter, room temperature
- 2/3 cup (133 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 (113 grams) semisweet chocolate chips
Mint Layer (optional)
- 3/4 cup (94 grams) confectioners' sugar
- 1/4 teaspoon pure peppermint extract
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 piping bag or zip-top bag. Fit the piping bag with a plain tip, or snip a 3/4-inch hole in one corner of the zip-top bag. Holding the bag at about a 90° angle, pipe cookies that are 2 1/2-inches long and at least 1 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.
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.
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