Homemade Giant Milano Cookies
Servings: 24 4-inch sandwiches
Calories: 203kcal
Ingredients
Cookies
- 6 ounces unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1¼ cups granulated sugar
- 2 teaspoons vanilla
- 3 large eggs
- 1⅔ cups all-purpose flour
- ¼ teaspoon kosher salt
Filling
- 8 ounces semisweet chocolate (can use milk or dark )
- ¼ cup heavy cream
- Zest of one orange (optional)
Instructions
Cookies
- Preheat the oven to 325 degrees.. Line four baking sheets with parchment or silicone baking mats.
- In a medium bowl using an electric mixture, beat the butter, cream cheese and granulated sugar on medium-high speed until light and fluffy.
- 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.
- Transfer the batter to a piping bag or zip-top bag. Fit the piping bag with a large plain tip (½-¾ inch), or snip a ¾-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 degree angle, pipe cookies that are four-inches long and at least 1½ inches apart onto baking sheets.
- Bake 18-20 minutes, until the cookies are light golden at edges, rotating sheets halfway through baking. Transfer to wire racks, and let cool.
Frosting
- Melt the chocolate in a glass bowl in the microwave for about 1½ minutes, stirring every 30 seconds, until smooth.
- With a small spoon or offset spatula, spread the melted chocolate on flat side of half the cookies. Top the chocolate-covered cookies with the remaining half of the cookies. Cookies can be stored in an airtight container up to a week.
Nutrition
Calories: 203kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 42mg | Potassium: 72mg | Fiber: 0g | Sugar: 14g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg