COPYCAT MILANO COOKIES RECIPE
Discover the perfect recipe for Copycat Milano Cookies, allowing you to recreate the iconic treat at home.
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!