Servings
Font
Back
0 from 48 votes

Copycat Milano Cookies

These Copycat Milano Cookies are easy to make and delish. Enjoy 2 shortbread cookies sandwiched together with chocolate. The perfect after dinner dessert

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings: 22 -24 Milano cookies
Course: Dessert

Ingredients

  • 2 1/2 cups of all-purpose flour
  • 1 cup of unsalted butter ( 2s sticks) at room temperature
  • 1/2 cups of powdered sugar
  • 2 eggs
  • 1 egg white
  • 1 1/2 teaspoons of vanilla extract
  • 1/2 teaspoon of salt
  • 1 Teaspoon of baking powder
  • 1 cup of Dark chocolate chunks

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. Line 2-3 cookie sheets with parchment paper
  3. In a bowl place the flour, salt and baking powder together. Mix to combine
  4. In the bowl of a mixture, cream together the sugar and butter on medium speed. About 3-4 minutes
  5. Scrape the borders and bottom of your mixer with a spatula
  6. Add the eggs and the egg white on at a time and mix well after each addition
  7. Pour in the vanilla extract
  8. In 2-3 batches, add the dry ingredients
  9. Cut the corner of a zip-top bag and insert a round piping tip on that corner (optional)
  10. Add the cookie dough into the zip-top bag and pipe wide logs on the cookie sheet. Make sure they are separated as they tend to expand in the oven
  11. Bake for 13-14 minutes or until browned on top
  12. Remove from oven and let them cool on a cooling rack (they will get crunchy at this point)
  13. Melt chocolate in a small saucepan
  14. Spoon melted chocolate on the bottom surface of a cookie. Sandwich with another cookie
  15. Let this mixture dry at room temperature
  16. Enjoy!
  17. Keep cookies fresh in an airtight container