Homemade Milano Cookies are a decadent treat you probably didn't know you could make at home! This easy recipe will quickly become a favorite for tea time or an afternoon snack.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Milano cookies are one of those treats that I thought you had to buy at the store. You can't make something that special at home, can you?
You can! This recipe is actually super easy with just a few steps to get that crisp, buttery cookie and the soft, decadent ganache.
If you've never had a Milano cookie before, its basically two thin butter cookies sandwiched together by chocolate ganache. It's definitely a winning combo, and one you need to try at some point in your life!
These cookies are also a great way to use up extra egg whites (maybe you made butter pecan ice cream!) or chocolate ganache (you just had this orange chocolate cake!). Leftovers were destined to become homemade Milano cookies.
Top tips
Using a piping bag
A piping bag will make shaping your cookies and adding the ganache nice and easy. If you don't have a piping bag with tips, you can use a plastic food storage bag with the tip cut off instead.
How to store
Store this Milano cookie recipe at room temperature or in the refrigerator for up to 3 days. You can also freeze these for up to 3 months.
Tips for customizing Milano cookies
- Add a small amount of peppermint extract to the ganache
- Use a 1:1 gluten free flour blend to make these gluten free
- Use vegan butter and a dairy free ganache to make these dairy free
FAQ
Milano cookies have a mild butter and chocolate flavor. You could flavor the chocolate filling however you like, but this recipe sticks to simple milk chocolate.
These cookies are very thin, and lightly crisp while still being pretty soft. The chocolate filling also stays soft instead of hardening like a chocolate bar.
More cookie recipes
- Coconut Oatmeal Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- Whole Wheat Chocolate Fudge Cookies
- Peanut Butter Pretzel Cookies
- Buttery Bourbon Cherry Cookies
- Christmas Cut Out Cookies
- Nutmeg Ginger Apple Snaps
- Single Serve Vegan Chocolate Brownie Cookie
- Peanut Butter Blossoms
- Giant Ginger Cookies with Icing
- Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Homemade Milano Cookies
Ingredients
- 12 tablespoons butter, softened
- 2 ½ cups powdered sugar
- 6 egg whites
- 2 tablespoons vanilla extract
- 1 ½ cups unbleached all-purpose flour
- ¼ recipe chocolate ganache
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light. Add the sugar and beat until creamy and thoroughly combined.
- Add the egg whites on low speed one at a time, then mix in the vanilla. Add flour admix until just combined.
- Using a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off, pipe 2 inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven and let cool on he baking sheet before removing to a wire rack.
- Place ganache in a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the underside of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges. Repeat with remaining cookies. Store finished cookies in the refrigerator until ready to eat.
cathlex says
We tried this recipe, and we tried using different temperatures and baking sheets, but our cookies literally just melted every time. They absolutely did not retain their shape - has this happened to anyone else? SOS
Lindsay Moe says
A few things to check:
Make sure your butter is soft but not melted.
Be sure to use powdered sugar, not granulated.
Be sure to use parchment paper or preferably a Silpat rather than baking directly on the baking sheet. No need to grease either.
Hopefully this helps!