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)!
Ingredients you'll need to make these homemade mint chocolate milano cookies:
- 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.
How to make homemade milano cookies:
Homemade milano cookies are surprisingly easy to make. All you need is one bowl and an electric mixer! 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 taste delicious no matter how they look!
- 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.
- 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!
Other holiday recipes you'll love:
- Soft Brown Butter Molasses Cookies
- Chocolate Macarons with Chocolate Peppermint Ganache
- Mini Chocolate Peppermint Sable Sandwich Cookies
- Classic Gingerbread Cutout Cookies
- Spiced Macarons with Gingerbread German Buttercream
A few tips to make these homemade mint chocolate milano cookies:
- 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.
Happy baking! x
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Homemade Mint Chocolate Milano Cookies
- Yield: 10 cookies 1x
Description
These homemade mint chocolate milano cookies are just like the store-bought version and are so fun to make!
Ingredients
For the Milano Cookies:
- 56g unsalted butter (room temp)
- 113g powdered sugar
- ½ tsp vanilla paste
- 2 egg whites
- 90g all-purpose flour
- ¼ tsp salt
For the Mint Chocolate Ganache:
- 70g chocolate
- 42g heavy cream
- ¼ tsp 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.
- 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.
- 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.
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.
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.
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!
★★★★★