These 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 for my studly husband and I was craving a cookie. So I asked him 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. Challenge accepted!
Turns out, they're actually super easy with ingredients you probably already have in your pantry.
- Flour - All purpose is best.
- Butter - Salted or Unsalted, see recipe note.
- Vanilla Extract - Have you made your own yet?
For the Filling:
- Confectioner's Sugar
- Semi-Sweet Baker's Chocolate
- Peppermint Extract
Create a simple vanilla butter dough.
Shape dough into oblong-ish shapes and place on parchment paper lined baking sheet.
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 of 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!
Look at how cute they are!
Homemade Milano Cookies for the win!
Our Other Favorite Cookies
Homemade Milano Cookies
- 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 vanilla extract
- 1 large egg
- 4 ounces semisweet baker's chocolate coarsely chopped
- 3/4 cup confectioners' sugar
- 1/4 teaspoon pure peppermint extract
- 3-4 teaspoons water
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Prepare baking sheets by lining them with parchment paper.
- In a small bowl, whisk together flour and salt.
- In a medium bowl, using an electric hand 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.
- On parchment lined paper, create small oval doughs and line on parchment paper, leaving a little room for spreading.
- Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
- Melt chocolate in a double boiler by adding chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted about 2 minutes. Remove bowl from pan and set aside. In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 3- 4 teaspoons water.
- Take two cooled cookies. With a small spatula or table knife, spread chocolate on flat side of one cookie and then the mint glaze on the other half. Sandwich cookie halves together.
- Enjoy! Store in an airtight container in fridge for up to a week or on counter for up to 3 days.