Milano Cookies Recipe

Introduction

Milano Cookies are delicate, buttery logs filled with smooth semisweet chocolate, making them an irresistible treat. With a subtle hint of peppermint in the glaze, these cookies offer a refreshing twist on a classic favorite.

Ingredients

• 1 stick (113 grams) unsalted butter, (at cool room temperature)
• 2/3 cup (133 grams) granulated sugar
• 1 teaspoon vanilla
• 1 large egg, (at cool room temperature)
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 4 ounces (113 grams) semisweet chocolate chips
• 3/4 cup (94 grams) powdered sugar
• 1/4 teaspoon pure peppermint extract
• 3-4 teaspoons water

Instructions

1. Step 1: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Add the vanilla and egg, then beat to combine.
2. Step 2: With the mixer on low, gradually add the flour and salt, beating just until combined.
3. Step 3: Transfer the dough to a quart-size zip-top bag. Snip a 3/4-inch hole in one corner or use a pastry bag with a plain tip. Pipe about 24 logs, each about 3 inches long, spacing them 1/2 inch apart on two parchment-lined baking sheets. Chill until firm, about 30 minutes, for best results.
4. Step 4: Preheat the oven to 325°F (163°C). Bake the cookies until they are lightly golden at the edges, about 15 minutes, rotating the sheets halfway through baking. Transfer the cookies to wire racks to cool completely.
5. Step 5: Melt the chocolate chips in a small heat-proof bowl in the microwave for 1 1/2 minutes, stirring every 15 seconds until smooth.
6. Step 6: In a separate bowl, whisk together the powdered sugar, peppermint extract, and 3 to 4 teaspoons water to create the mint glaze, if desired.
7. Step 7: Using a small offset spatula, spread the melted chocolate on the flat side of half the cookies and the mint glaze on the other half. Sandwich cookie halves together gently.

Tips & Variations

• Chilling the dough logs before baking helps maintain their shape and gives the cookies a tender texture.
• For a classic version, omit the peppermint glaze and simply sandwich with chocolate.
• Use a pastry bag for piping a more uniform shape and size.
• Try dark chocolate chips for a richer flavor.

Storage

Store Milano Cookies in an airtight container at room temperature for up to 5 days. If the chocolate hardens too much, let cookies come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough logs and freeze them before baking. Thaw in the refrigerator before piping and baking as directed.

What can I substitute for peppermint extract?

If you prefer a different flavor, you can substitute almond or orange extract, or omit the glaze for a simpler chocolate-filled cookie.

Milano Cookies Recipe

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4.7 from 79 reviews

Milano Cookies are delicate, buttery cookies with a crisp texture, filled with a smooth layer of melted semisweet chocolate and an optional refreshing peppermint glaze. These elegant cookies are perfect for tea time, holiday treats, or a sophisticated dessert snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 stick (113 grams) unsalted butter, at cool room temperature
• 2/3 cup (133 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, at cool room temperature
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon fine sea salt

Chocolate Filling

• 4 ounces (113 grams) semisweet chocolate chips

Optional Peppermint Glaze

• 3/4 cup (94 grams) powdered sugar
• 1/4 teaspoon pure peppermint extract
• 3–4 teaspoons water

Instructions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl to ensure all ingredients are incorporated. Add the vanilla extract and egg, then beat again until combined. With the mixer set to low speed, gradually add the all-purpose flour and fine sea salt until just combined into a smooth dough.
2. Pipe the cookies: Transfer the cookie dough into a quart-sized zip-top bag. Using scissors, cut a 3/4-inch hole in one corner of the bag or use a pastry bag fitted with a plain tip. Pipe approximately twenty-four logs of dough about 3 inches long onto two baking sheets lined with parchment paper, spacing them about half an inch apart. For best results, chill the shaped dough logs in the refrigerator until firm, about 30 minutes.
3. Bake the cookies: Preheat your oven to 325°F (163°C). Bake the chilled cookie logs until they develop a light golden color around the edges, roughly 15 minutes. Rotate the baking sheets halfway through baking to ensure even cooking. Once baked, transfer the cookies to wire racks to cool completely.
4. Melt the chocolate: Place the semisweet chocolate chips in a small heat-proof bowl. Microwave on medium power for about 1 1/2 minutes, stirring every 15 seconds to prevent burning, until the chocolate is fully melted and smooth.
5. Prepare the optional peppermint glaze: In a separate small bowl, whisk together the powdered sugar and pure peppermint extract. Gradually add 3 to 4 teaspoons of water, mixing until a smooth and spreadable glaze forms.
6. Assemble the cookies: Using a small offset spatula, spread the melted chocolate evenly on the flat side of half the cookies. If using the peppermint glaze, spread it on the flat side of the remaining cookie halves. Then gently sandwich a chocolate-coated cookie half with a peppermint-glazed or plain cookie half to form the finished Milano cookies.
7. Storage: Store the assembled cookies in an airtight container at room temperature for up to 5 days, ensuring they maintain their crisp texture and fresh flavor.

Notes

• Chilling the piped dough before baking helps maintain the cookie shape and prevents spreading.
• Make sure the butter and egg are at cool room temperature to create a smooth dough and proper texture.
• The peppermint glaze is optional but adds a delightful minty contrast to the chocolate filling.
• Use room-temperature egg and butter to avoid curdling and ensure even mixing.
• Chocolate can be melted over a double boiler if preferred instead of microwaving.

Keywords: Milano Cookies, chocolate cookies, peppermint glaze, buttery cookies, homemade cookies, Christmas cookies