Homemade Mint Chocolate Milano Cookies (Edit recipe)

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)!

20 minutes

10 minutes to 12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	7 g
Carbohydrates:	10 g
Protein:	6 g
Cholesterol:	17 g
Sodium:	87 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by Sloane's Table

View original recipe

Serves: 10

Ingredients

For the Milano Cookies

56 gram Unsalted Butter, (room temp)
113 gram Powdered Sugar
1/2 tsp Vanilla Paste
2 Egg Whites
90 gram All Purpose Flour
1/4 tsp Salt

For the Mint Chocolate Ganache

70 gram Dark Chocolate, You can use semi-sweet, dark, or milk chocolate for the mint chocolate ganache
42 gram Heavy Cream (Whipping Cream)
1/4 tsp Peppermint Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 the 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

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.