Live to Eat & Eat to Live

Giant Homemade Milano Cookies

This recipe for homemade Milano cookies is a great example of what I like to call “happy accidents”.  A women named Sarah who worked for me brought this recipe to Sweet along with the story of how it came to be. She was originally making a different type of cookie for a party, but the texture came out wrong for her intended plan. She realized that the texture was exactly like Milanos so she stuffed them and a new recipe was born. Being a huge fan of Milano cookies since I was a child, I for one am thrilled that this “mistake” happened and I think you will be too.

Giant Homemade Milano Cookies

Homemade Milano Cookies

Course: Dessert
Cuisine: American
Keyword: Milano Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 4 inch sandwiches
Calories: 203 kcal
Author: Alina Eisenhauer
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Ingredients

  • 6 oz unsalted butter room temp
  • 4 oz cream cheese room temp
  • 1 1/4 cups granulated sugar
  • 3 lg eggs
  • 2 tsp vanilla extract
  • 1 2/3 cups all purpose flour
  • 1/4 tsp kosher salt

Filling

  • 8 oz semi sweet chocolate can use milk or dark
  • 1/4 cup heavy cream
  • 1 ea zest of orange optional

Instructions

  1. Preheat the oven to 325°F. Line 4 baking sheets with parchment or Silpats.

  2. In a medium bowl, using an electric mixture, beat the butter, cream cheese and granulated sugar on medium-high speed until light and fluffy. 

  3. Add the vanilla and eggs (one at a time) and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.

  4. Transfer the batter to a piping bag or zip-top bag. Fit the piping bag with a large plain tip (1/2 - 3/4 inch), or snip a 3/4-inch hole in one corner of the zip-top bag. I strongly recommend using a proper piping bag and tip.

    Holding the bag at about a 90° angle, pipe cookies that are 4-inches long and at least 1.5 inches apart, onto parchment-lined baking sheets. 

  5.  Bake until cookies are light golden at edges, about 18-20 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.

  6. Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. 

  7. With a small spoon or offset spatula, spread the melted chocolate on flat side of half the cookies. Sandwich cookie halves together. Cookies can be stored in an airtight container up to a week.

Nutrition Facts
Homemade Milano Cookies
Amount Per Serving
Calories 203 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 24mg8%
Sodium 42mg2%
Potassium 72mg2%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 14g16%
Protein 1g2%
Vitamin A 280IU6%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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