These homemade mint chocolate milano cookies are just like the store-bought version and are so fun to make!
The milano cookies are flavored with vanilla paste and then sandwiched together with a smooth mint chocolate ganache. The mint chocolate flavor is not only my favorite, but is also so perfect for the holiday season. I highly recommend adding these cookies to your holiday bake list! Be sure to enjoy them with a tall glass of milk - as you can see, milano cookies are one of my favorite cookies to dip in milk (right next to oreos)!
For more holiday cookie recipes, try Soft Brown Butter Molasses Cookies, Chocolate Macarons with Chocolate Peppermint Ganache, Mini Chocolate Peppermint Sable Sandwich Cookies, and Classic Gingerbread Cutout Cookies.
Jump to:
Ingredient Notes
- Unsalted Butter: You'll need a half stick of room temperature unsalted butter.
- Powdered Sugar: You'll need one cup or 113g of powdered sugar.
- Vanilla Paste: Vanilla paste or extract gives these cookies a wonderful flavor.
- Egg Whites: You'll need two egg whites to act as a binder for these cookies without coloring them yellow, as an egg yolk would do.
- All-Purpose Flour: You'll need about ¾ cup of all-purpose flour.
- Chocolate: Use semi-sweet, dark, or milk chocolate for the mint chocolate ganache.
- Heavy Cream: You'll need just a few tablespoons of heavy cream for the ganache.
- Peppermint Extract: Add ¼ teaspoon of peppermint to the ganache for the perfect mint chocolate flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this homemade Milano cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the batter. Beat room temperature unsalted butter and powdered sugar together for about 2 minutes until light and fluffy. Add the vanilla and beat for one more minute. Add the egg whites and beat for about 3 minutes until fully combined. Mix in flour and salt until just combined.Â
STEP 2: Pipe and bake. Transfer batter to a piping bag with a small round piping tip. (I used Ateco #803). Pipe batter onto 2 ½" lines on parchment paper (as shown above), and bake for about 10-12 minutes. Pair the milano cookies up and spread mint chocolate ganache on each of them!
Expert Baking Tips
- Don't be too worried about making them even when piping the batter on the lines. They'll even out when they bake and they'll still taste delicious no matter how they look!
- Rather than piping the ganache, you could also just spread it on with a knife.Â
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other holiday recipes you'll love
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Homemade Mint Chocolate Milano Cookies
Ingredients
For the Milano Cookies:
- 56 g unsalted butter, room temp
- 113 g powdered sugar
- ½ teaspoon vanilla paste
- 2 egg whites
- 90 g all-purpose flour
- ¼ teaspoon salt
For the Mint Chocolate Ganache:
- 70 g chocolate
- 42 g heavy cream
- ¼ teaspoon peppermint extract
Instructions
For the Milano Cookies:
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Create a template on one piece of parchment paper with 2 ½" lines. You'll place this underneath the other pieces of parchment paper as a guide for piping the batter.Â
- Beat the butter and powdered sugar together for about 2 minutes until light and fluffy.
- Add the vanilla and beat for one more minute.
- Add the egg whites and beat for about 3 minutes until fully combined.
- Mix in flour and salt until just combined.Â
- Transfer batter to a piping bag with a small round piping tip. (I used Ateco #803).
- Pipe batter onto 2 ½" lines on parchment paper and bake for about 10-12 minutes.Â
For the Mint Chocolate Ganache:
- In a small bowl, weigh out the chocolate. Set aside.
- In a small saucepan, bring the heavy cream to just shy of a simmer. Pour over the chocolate and stir to combine.
- If there are still pieces of chocolate, heat the ganache in the microwave in 10 second intervals until completely smooth.
- Stir in peppermint extract, then place in the fridge for a few minutes until thick, but pipeable.Â
For Assembly:
- Transfer the ganache to a piping bag with a small round piping tip.
- Pair the milano cookies up.
- Pipe mint chocolate ganache on the bottom cookie and press the paired cookie on top.
Notes
- Don't be too worried about making them even when piping the batter on the lines. They'll even out when they bake and they'll still taste delicious no matter how they look!Â
- Rather than piping the ganache, you could also just spread it on with a knife.Â
Pamela says
Dangerously delicious. Like imaging eating a Mint Milano but thinking, "Wow, this Mint Milano is better than all the Mint Milanos in the history of the galaxy". I had the strangest problem getting the butter and powdered sugar to cream. It mostly sprayed out at me all over the place in microscopic butter-sugar balls. I had to stop the mixer, mashed it together with my fingers into a sloppy mess of little butter/sugar clumps and then after two additional minutes it creamed together. I made these five times in one week and had the same issue each time. Rather than draw the lines I used a toothpick for length reference. By the third batch I didn't need any size reference. I'm rather lazy that way. I doubled the mint extract in the filling. What can I say I'm extra minty. Best eaten out of the fridge for whatever reason, but the entire batch won't last the day. These are seriously fun to make, which as a very tired mother of small boys, is not something I say about much lately. Also try Sloane's Overnight Buttermilk Cinnamon Star! Best Christmas brunch recipe ever!