Homemade Milano Cookies are a decadent treat you probably didn’t know you could make at home!
One thing leads to another.
You’re sitting on the couch editing photos thinking, “I’ll turn on HBO for a few minutes while I finish this up.” Next thing you know you haven’t edited a single photo but you’ve watched all but the last ten minutes of Pitch Perfect while letting the laptop battery die in your lap.
When I say you? I mean me.
And those last ten minutes? Bathroom break. You lied to me, HBO. You said the movie would be over at ten. Now I won’t know what happened until you play the same movie again tomorrow.
Before I know it a little background noise has led to a dead laptop and a bunch of work backed up. But I’m leading you to these cookies, you’ll see.
When you made this ice cream, did you save the egg whites? Are you looking for another use for the rest of your chocolate ganache? Your moment has arrived. Leftovers were meant to become these homemade Milano cookies.
Homemade Milano cookies make the perfect companion to morning coffee or afternoon tea. Thin, crispy cookies sandwich around a tiny smear of chocolate ganache. I recommend eating them slowly to savor the sweetness, otherwise it’s way too easy to eat more than intended.
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Homemade Milano Cookies
Ingredients
- 12 tablespoons butter,, softened
- 2 1/2 cups powdered sugar
- 6 egg whites
- 2 tablespoons vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1/4 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 1/4" 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 1/4" 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.
Notes
Nutrition
gillian @ the haas machine says
Yes these were so yummy! Milano cookies were totally the “super expensive treat” cookies for me growing up, so knowing that I can make them at home… dangerous! Left-over chocolate ganache…. super dangerous!
Lucy says
This post is so the story of my life – many movies and TV shows have been watched whilst blog posts lay unwritten. These cookies look like the perfect motivational writing snack!
Tina @ Tina's Chic Corner says
Homemade milanos!? No way. They are one of my favorite cookies and these look delicious. 🙂
Suzi says
How much cream is added to the butter??
Lindsay Moe says
Suzi, I’m not sure what you mean. There is no cream in this recipe. The butter I used is whatever normal butter I got from the store. I am located in the United States, if there are different cream to butterfat ratios in other parts of the world. If you are referring to the instructions, “cream” refers to the action. Basically process the butter and sugar until it is “creamy.”
Melissa Fleming says
Yes, I was also confused by “added the sugar and cream”. I had to go back and read the instructions a couple of times and your comment here, but now I get it. Maybe it could be changed to sugar and mix until creamed. Anyway, this looks wonderful and I can’t wait to try it. Thanks for sharing.
Lindsay Moe says
Thank you for sharing your concerns. I have updated the wording of the recipe to clarify the instructions. I hope this helps!
Abbie @ Needs Salt says
These are amazing! I’ve been conspiring lately about making homemade Milano cookies… I used to absolutely love those when I was little. 🙂 Pinning these!
Rachel says
Yes, yes, yes! I was a milano addict as a little girl. Definitely making these. So cute.
farah says
These looking absolutely amazing and im sure they wont last even a day in my house.
And what a coincidence! i just finished watching pitch perfect and then came across your website while browsing and landed here 😀 Im meant to bake these goodies. Thanks much.
Lauren E. says
I am unfamiliar with this term, the… what you call… “leftover” ganache?
Lindsay Moe says
Haha, there should never be leftover ganache! The cake I linked to just didn’t necessarily need all that was called for in the recipe, and this is a great way to use it up!
jamie @ arugulaholic says
These look soooo delicious.
Morgan says
These look amazing! Has anyone tried making them with gluten free baking mix?
Melissa @ Treats With a Twist says
Milanos were that super special cookie that my mom and I would share (and hide from dad and my brothers!). I would love to make these as a surprise for her!
Oh and missing critical parts of movies or walking away and realizing I missed the ending is the story of my life. So frustrating.
May says
I tried making these today, but they came out really chewy. Help?
jackbutt says
Me too. This recipe did not work for me. I even cooked them more after the first batch. Still, not good and not crispy and cakey like real milanos. Big disappointment.
Layla Ferris says
Would dark chocolate chips work well for the ganache?
Also, when piping the cookie dough, you are basically piping out the shape of the cookie? Will it spread much?
They look great : )
Lindsay Moe says
You could definitely use dark chocolate chips for the ganache. The cookies will spread a bit, so you want to leave space between them. A good size comparison would be for it to look like the top half of your finger when you pipe it out. I hope that helps!
Layla Ferris says
One more quick question, how well do these cookies keep? and preferred storage method? I was thinking of making them a few days ahead of when i need them but am unsure how they will turn out.
Lindsay Moe says
They will keep tightly sealed (I used a ziploc bag) for a few days in the refrigerator.
Natalie @ Obsessive Cooking Disorder says
Oh man, these look amazing. Gonna make some dark chocolate milanos once I’m done with exams! Thanks.
Mitali says
Hello! I wanted to know if there is any way I can replace the egg whites with something? I’m a vegetarian and these Milanos look like they are TO DIE FOR!!
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!