If you’re a fan of Milano cookies, you know just how addictive they can be. These delicate, buttery cookies sandwiched with rich chocolate ganache are a true indulgence. But what if you could recreate that same flavour and texture at home? With just a few simple ingredients and some patience, you can enjoy these delicious treats whenever the craving hits.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, and then mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until well combined.
Fill a piping bag fitted with a large round tip (or a plastic bag with a small hole cut in the corner) with the cookie dough.
Pipe the dough into straight lines about 2 inches long on the prepared baking sheets. Leave enough space between the cookies for them to spread while baking.
Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool completely on the baking sheets.
In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, and then stir until smooth and well combined.
Once the chocolate filling has cooled slightly, transfer it to a piping bag fitted with a small round tip (or a plastic bag with a small hole cut in the corner).
Flip half of the cookies upside down and pipe a thin line of chocolate filling onto the flat side of each cookie.
Place the remaining cookies on top of the chocolate filling, creating sandwich cookies.
Let the cookies sit at room temperature for an hour or until the chocolate filling has set. Enjoy your homemade copycat Milano cookies!
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COPYCAT MILANO COOKIES RECIPE
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- 4 ounces semisweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then mix in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until well combined.
- Fill a piping bag fitted with a large round tip (or a plastic bag with a small hole cut in the corner) with the cookie dough.
- Pipe the dough into straight lines about 2 inches long on the prepared baking sheets. Leave enough space between the cookies for them to spread while baking.
- Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool completely on the baking sheets
- In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, and then stir until smooth and well combined.
- Once the chocolate filling has cooled slightly, transfer it to a piping bag fitted with a small round tip (or a plastic bag with a small hole cut in the corner).
- Flip half of the cookies upside down and pipe a thin line of chocolate filling onto the flat side of each cookie.
- Place the remaining cookies on top of the chocolate filling, creating sandwich cookies.
- Let the cookies sit at room temperature for an hour or until the chocolate filling has set. Enjoy your homemade copycat Milano cookies!