Easy Recipe for the Perfect Crispy and Creamy Treat

If you’ve ever craved the delicate crunch and rich chocolate filling of Milano cookies, you’re in for a treat! Making these iconic cookies at home is easier than you think, and the results are even more delicious than the store-bought version.

With a buttery, crisp exterior and a smooth layer of decadent ganache in between, homemade Milano cookies are perfect for satisfying your sweet tooth. Whether you want to impress guests or enjoy a classic cookie moment, this recipe will have you baking like a pro in no time. Let’s get started on this delightful DIY adventure!

pro tips

• mise en place: weigh and prepare your ingredients and supplies before starting. The purpose is to streamline the cooking process, ensuring efficiency, and reducing stress. Minimize the risk of errors and allow for better focus on technique and timing.
• equipment varies: ovens vary, purchase an oven thermometer to ensure the oven is at the correct temperature. Each oven will have different hot spots and some use convection to heat. If your oven has convection, I recommend lowering the temperature by 25°. Place your baking pans in the center of the oven on the middle rack for even baking.
• piping: use a pint glass to help keep the bag open and stable when filling. Use a plastic bowl scraper to help remove air bubbles and scrape the batter towards the tip. When piping these cookies hold the tip at a 45° angle, and squeeze gently and slowly to create straight and consistent cookies.
• parchment paper templates: use a ruler and a marker to make a template for your cookies when piping for consistent lengths and proper spacing. Remember to leave enough space between each line to account for spreading, these cookies need about 2 inches between each. Flip the parchment paper over so you the marker doesn’t transfer onto the cookies themselves.

equipment and supplies

• sheet pans
• parchment paper
• ruler and marker
• piping bags
• 1/2″ round piping tip
• plastic bench scraper
• rubber spatulas
• stand mixer
• bowls, various sizes
• kitchen scale
• oven
• microwave

ingredient notes

• flour: my favorite flour is King Arthur. It’s a great brand that offers a consistent product.
• dark chocolate: I almost always use Callebaut chocolate for my baking. Again, it is a great brand with consistent product and flavor.

recipe instructions

step one: preheat oven to 350°F. Prep parchment paper templates and sheet pans, you’ll need about 3 sheets. Prep a piping bag with a piping tip and place it into a pint glass, roll the top down a bit so you don’t get any batter towards the top.

step two: In the bowl of a stand mixer, cream the butter and powdered sugar until light and creamy. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the vanilla and mix on low speed for 3 minutes. The mixture should be fully emulsified.

step three: Add the flour and mix until the flour is just mixed in. Do not over mix. Scoop the batter into a piping bag fitted with a large round piping tip. Using the flat edge of a plastic bowl scraper, tap the batter to remove any air bubbles. Then, using the same side of the scraper, push the batter towards the piping tip. Twist the top and pipe out 2″ cookies about 2″ apart. Keep the piping bag at a 45° angle and pipe the cookies a little flatter but not too thin. To end the cookie, stop piping, lift the tip slightly, and make a quick forward motion back over the cookie. This will give the ends of the cookies a round edge.

step four: Once all the cookies are piped, bake them for 10 minutes at 350°F. Turn off the oven and open the oven door slightly. Leave the cookies in the oven for another 10-20 minutes to dry out. Check on the cookies periodically so they don’t get too brown.

step five: Meanwhile, make the dark chocolate ganache. Place the chocolate and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir the mixture until the chocolate is completely melted. If needed, reheat for another 15-30 seconds. The ganache should be shiny. Allow the mixture to cool, but not harden, before piping onto cookies.

step six: When the cookies have cooled, match the cookies for shape and size, remember these are sandwich cookies. Using the same sheet pans, divide the cookies by top and bottom and lay them out so that the tops are up one row and the bottoms are bottom up the next row.

step seven: the ganache should be cool enough to stay on the cookies without dripping over the side but not so cold that it’s solid. Pour the ganache into another piping bag, you do not need to use a piping tip. Cut a small hole to control the flow and start filling the cookies. Leave a small edge of space so when you place the other cookie on top, you can press down gently and the ganache will squeeze to the edge. The ganache will thicken as it cools to room temperature but will stay soft to the bite.

Enjoy!

Homemade Milano Cookies

Crispy, chocolatey cookies

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Drying out time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Ingredients

  

Cookies

• 159 g all-purpose flour
• 1/2 tsp kosher salt
• 113 g butter room temperature
• 140 g powdered sugar
• 1 each egg white large
• 1 each egg large
• 1 tsp vanilla extract
• 1½ tbsp butter melted

Ganache

• 233 g dark chocolate
• 1/3 cup heavy cream

Instructions

 

• Preheat the oven to 350℉. Line 3 baking sheets with parchment paper templates, and set aside.
• Whisk together the flour and salt, and set aside.
• Cream the butter and powdered sugar until light and creamy, about 3 minutes on medium speed. Add the eggs and mix for another 3 minutes on low speed. Add the vanilla and the melted butter, and mix for 1 minute on low. Add the flour and salt and mix just until the flour is mixed in.
• Fit a piping bag with a large ½" round piping tip and fill it with the cookie batter.
• Pipe 2-inch-long cookies, two inches apart on the parchment paper. Bake for 10 minutes. Turn off the oven and open the door slightly. Leave the cookies in the oven to dry out for about 20 minutes. Check the cookies periodically so they don't get too brown.
• Add the chocolate and heavy cream to a medium microwave-safe bowl. Microwave for 30 seconds then whisk together. If needed, microwave for another 30 seconds until the chocolate is completely melted. Stir until the ganache is glossy. Set aside to thicken but not completely.
• Once the cookies are cool, pair them and lay them out so they can be filled. Pour the ganache into a piping bag, cut a tiny hole, and carefully cover the bottom inside of the cookies, leaving a small edge. Place the other cookie on top and gently press together.

Keyword chocolate, cookie

storage tips

• store homemade Milano cookies in an airtight container for up to 5 days for best quality.
• freeze cookies in an airtight container for one month.

love cookies? try these recipes…

The Ultimate Chocolate Chip Cookies, The BEST Espresso S’mores Cookies, Fruity Pebbles Cookies