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Homemade Milano Cookies

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by: Girl vs Dough
Updated Mar 8, 2017
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Cute, sophisticated and ultra tasty chocolate-filled Milano cookies made right in your kitchen. Recipe adapted from galegand.

More About This Recipe

  • Remember that one time when Milano cookies were like, the best things ever? Yeah, me too. Remember that one time we made Homemade Milano Cookies and they were EVEN BETTER? Aw yeah, me too! Forget what you think about the store-bought cookie, because one bite of these homemade chocolate-filled sandwich cookies and you’re going to wish you’d known about this recipe a lot sooner. But no worries! Today is The Day. The Day to Change All Days. The day when you make your own Milano cookies right in your kitchen. And then devour them all in a single sitting. So, batter up! You can use either silicone mat or parchment paper on the baking sheet, but I found the silicone mats do a MUCH better job of rendering the perfect Milano cookie shape. But, they both get the job done and that’s what really matters. Seriously, there ain’t no time like the present to make these homemade cookies in your kitchen. With a little bit of patience (and, mayhaps, a lot of salivating), you’ll be glad you did.

Homemade Milano Cookies

  • Prep Time 20 min
  • Total 60 min
  • Servings 30
  • Ingredients 8
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Ingredients

  • 12 tablespoons unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 7/8 cup egg whites (from 6-7 eggs)
  • 2 tablespoons vanilla extract
  • 1 1/2 cups Gold Medal™ unbleached all-purpose flour
  • 1/2 cup heavy cream
  • 8 ounce semisweet chocolate, chopped
  • Zest from 1/4 orange

Instructions

  • Step 
    1
    Preheat oven to 350°F and line four or more baking sheets with silicone mats or parchment paper (use as many baking sheets as will fit in your oven).
  • Step 
    2
    In a large bowl or bowl of a stand mixer, cream the butter. Add sugar and mix until combined. Add egg whites gradually, then mix in the vanilla. Add flour and mix until just combined.
  • Step 
    3
    Using a piping bag fitted with a 1/4 plain tip (#12), pipe 2-inch sections of batter onto the baking sheets about 2 inches apart.
  • Step 
    4
    Bake in oven for 10 minutes or until edges are a light golden brown. Remove from oven and let cool completely on baking sheet.
  • Step 
    5
    To make the filling: In a small saucepan, scald the heavy cream (bring it to about 180°F). Pour scalded cream over chopped chocolate in a large bowl and whisk to melt. Add zest and stir.
  • Step 
    6
    Spoon a thin layer of filling on the flat side of half the cookies. Press the flat side of another cookie down lightly on top of the filling. Repeat with remaining cookies. Place cookies in refrigerator for 10 minutes to set filling.

Nutrition

No nutrition information available for this recipe
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