Mint Chocolate Milano Cookies
Yield: 42 cookies
Calories: 118kcal
Mint chocolate Milano cookies are crisp and buttery homemade treats. These cookie sandwiches are filled with peppermint and orange infused dark chocolate.
Ingredients
- 2 ½ cups (355 g) all-purpose flour
- 1 teaspoon (6 g) kosher salt
- 1 cup (227 g) unsalted butter, softened
- 1 ⅓ cups (264 g) granulated sugar
- 2 large whole eggs
- 1 egg white
- 2 teaspoons (10 ml) vanilla extract
- 8 ounces (227 g) chocolate chips, semi-sweet or bittersweet
- 1/2 teaspoon (2.5 ml) peppermint extract
- orange zest, optional
Special Equipment
Instructions
- Heat the Oven - Preheat oven to 325°F (163ºC). Line two baking sheets with parchment paper, set aside.
- Mix the Dry Ingredients - In a medium bowl, whisk together the flour and salt. Set aside.
- Mix the Wet Ingredients - Using the paddle attachment of a stand mixer, mix the softened butter and sugar over medium speed for about 30 seconds. Add the whole eggs, egg white, and vanilla. Continue to mix on high until light and fluffy for about 1 minute, scraping the sides of the bowl as needed.
- Make the Batter - Gradually add the flour mixture and mix over low speed until just incorporated.
- Pipe the Batter - Transfer the batter to a pastry bag or resealable bag with a ¾-inch opening snipped in one corner. Pipe batter into 2-inch long strips, ¾-inch wide onto the parchment paper lined sheets, about 2-inches apart.
- Bake - Bake one tray at a time in the center of the oven for 13 to 15 minutes, or until the edges of the cookies just begin to brown.
- Cool - Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely. Arrange cookie halves in pairs of similar shape and size.
- Melt the Chocolate - Melt the chocolate in a double boiler until smooth. Stir in peppermint extract. Remove from heat and let cool for 10 minutes.
- Fill the Cookies - Spoon ½ to 1 teaspoon chocolate onto one cookie half. Sprinkle on orange zest if using. Repeat with half of the other cookies. Place cookies on a baking sheet and allow to cool for 10 minutes. Gently press the other half on top until the chocolate just reaches the edges. Let the sandwiches sit until the chocolate has set. You can refrigerate them to set the cookies quicker if needed.
Notes
- Storing: Cookies can be stored in an airtight container for up to 5 days, frozen for up to 2 months, and defrosted for an hour before serving.
- Make it Gluten-Free: Use gluten-free baking flour and chocolate.
Nutrition
Calories: 118kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 22mg | Sodium: 50mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 200IU | Calcium: 2mg | Iron: 0.4mg
Recipe Link
Recipe Video