Description
Homemade Milano Cookies are easier to make than you think, with two crisp butter cookies sandwiching a rich chocolate ganache. They're absolutely delicious and make for a fun baking project or DIY edible gift!
Ingredients
Units
Scale
For the cookies:
- 1/2 cup (113g/1 stick) unsalted butter, softened to room temperature
- 3/4 cup (85-90g) powdered sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all purpose flour
- 2 tablespoons (16g) cornstarch
- Pinch of salt
For the ganache filling:
- 2 ounces bittersweet or dark chocolate*, chopped into small pieces
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat the oven to 350˚F / 175˚C and line two baking sheets with parchment paper.
- Add the butter, powdered sugar and granulated sugar to a mixing bowl and cream on medium speed until light and fluffy, about 1 minute.
- Add in the egg and vanilla and continue mixing until well incorporated, scraping down the sides as needed.
- Whisk together the flour, cornstarch and salt in a medium bowl, then add to the wet mixture, mixing just until the batter comes together.
- Transfer the cookie dough to a piping bag with a 1/2-inch round tip. For perfectly even sizing, you can use a ruler to draw lines on the parchment paper with a pencil that are 2 3/4 inches long. We did 4 rows of 4 cookies on a standard sheet pan, evenly spaced apart. Once you draw the lines, flip over the parchment.
- Pipe the dough in a smooth, straight line (2 3/4 inches long). Wet the tip of your finger to gently press down on the dough to smooth out any sharp edges. Make sure they're spaced about 1 1/2 inches apart because they will spread in the oven.
- Bake for 10-13 minutes, until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet.
- Heat the heavy cream in a saucepan until it's steaming hot, but not boiling. Pour it over the chopped chocolate in a heat-safe bowl and let it sit for 2-3 minutes. Whisk until the ganache is fully smooth and all of the chocolate is melted.
- Using an electric hand mixer, beat the chocolate ganache on high speed for 2-3 minutes, until it becomes paler, more airy and slightly thicker.
- Transfer the ganache to a piping bag or plastic bag and snip off a small corner. Pipe about 2 teaspoons of ganache in the center of the bottom of half of the cookies. Place another cookie on top and gently press down so the chocolate spreads to the edges. Let the chocolate set (you can speed this up in the refrigerator), then enjoy!
Notes
*We use chocolate between 60-70% cacao, but you can also use semisweet or milk chocolate if you don't like dark chocolate. Feel free to also use even darker chocolate if preferred.
Storage: You can keep these stored at room temperature in a cool, dry place for 2 days. Because of the heavy cream in the ganache, you'll need to move them to the refrigerator after 2 days (they'll last for another 2 weeks in the fridge).
Milano is a trademark of Pepperidge Farm. This recipe is not affiliated with or endorsed by Pepperidge Farm.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 299
- Sugar: 20.1 g
- Sodium: 303.7 mg
- Fat: 16.3 g
- Carbohydrates: 35.2 g
- Fiber: 1 g
- Protein: 3.1 g