Chocolate Homemade Milano Cookies are SO delicious and surprisingly easy to make at home, from scratch!
It’s been way too long since I’ve baked something sweet, especially for my studly husband. The last sweet treat I made was in NH for my mom, Boston Cream Pie Cupcakes, and my poor hubby was totally left out of those. So I was in the mood to make something sweet, specifically, cookies. Even more specifically, Homemade Milano Cookies.So I asked Dan what type of cookie he was in the mood for. He thought for a second and then said, “I wonder if we can make Milano Cookies from scratch…” Psssh. It’s like he’s forgotten who he married. Challenge accepted! Turns out, they’re actually super easy! The outside cookie is just a super simple dough of flour, butter, egg, sugar, vanilla, and salt. Whisked into a simple vanilla butter dough shaped into oblong-ish shapes and baked in the oven for about 15 minutes. I repeat: Oblong-ish. Clearly my cookie shaping skills need some work. While the cookies baked, I made the filling.Confectioner’s sugar with just a touch of water and peppermint extract, and then a melt of the semi-sweet chocolate, which was then added to one side of the cookies and the peppermint to the other, to make the super delicious adorable little sandwich cookies! Melted chocolate on one side and sweet peppermint on the other?
Homemade Milano Cookies for the win!
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup confectioners' sugar
- 1/4 teaspoon pure peppermint extract
- 3-4 teaspoons of water
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes.
- Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner. Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets*.
- Chill until firm, 20 minutes.
- Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
- Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. **
- In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 3- 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.
- * I tried this, but my dough was way too thick to pipe, so I ended up hand rolling them.
- ** Save your extra chocolate and serve on the side for dipping!