Crisp, buttery cookies with a smooth, rich chocolate filling.
These homemade Milano cookies capture the essence of the classic treat with a rich chocolate filling sandwiched between delicate, buttery cookies. Perfect for a nostalgic snack.
Why you'll want it now, A nostalgic treat with a perfect balance of buttery crunch and chocolatey goodness.
Why this recipe works
The key to these cookies is the balance between the crisp, buttery cookie and the smooth, rich chocolate filling. Using a touch of cornstarch keeps the cookies tender and light, while a mix of dark and milk chocolate in the filling ensures a creamy texture with just the right sweetness.
Equipment
Mixing bowls
Hand or stand mixer with paddle attachment
Baking sheets
Parchment paper
Cooling rack
Small saucepan
How to make it
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, whisk together the flour, cornstarch, and salt.
In another bowl, beat the butter and sugar until light and fluffy. Mix in the vanilla extract and egg until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Transfer the dough to a piping bag fitted with a round tip. Pipe 2-inch (5 cm) lines onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
Bake for 12-15 minutes, until the edges are lightly golden. Allow to cool completely on a cooling rack.
For the filling, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped chocolates. Stir until smooth.
Pair the cookies by size and spread a small amount of chocolate filling onto the flat side of one cookie. Sandwich with the other cookie and let set.
Enjoy these homemade Milano cookies with a cup of tea or coffee for a perfect nostalgic treat.
How you'll know it's ready
The cookies should be lightly golden around the edges and firm to the touch.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the cookies a few minutes early, as they may bake faster.
Frosting, filling & glaze notes
The chocolate filling should be smooth and spreadable, slightly thickened as it cools.
Troubleshooting
If cookies spread too much, chill the dough for 15 minutes before piping.
For too thick filling, gently reheat and stir until smooth.
If cookies are too soft, bake for an additional 1-2 minutes.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Make ahead
Prepare the cookie dough and chocolate filling ahead of time; refrigerate the dough for up to 2 days and the filling for up to 1 week.
Variations
Use white chocolate for a sweeter filling.
Add a hint of orange zest to the filling for a citrus twist.
Sprinkle a touch of sea salt on the chocolate filling before sandwiching.
Frequently asked questions
How do I keep the cookies from spreading too much?
Chilling the dough before piping helps reduce spreading.
Can I use milk chocolate only for the filling?
Yes, but the filling will be sweeter. Adjust to taste.
What can I do if the filling is too thick to spread?
Gently reheat the filling and stir until it reaches a spreadable consistency.
Can I freeze the cookies?
Yes, freeze the cookies in an airtight container for up to 3 months.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Nutrition Facts
Per serving: 1 sandwich cookie (25 g)
Calories110
Total Fat7 g
Saturated Fat4 g
Cholesterol20 mg
Sodium25 mg
Total Carbohydrate12 g
Dietary Fiber1 g
Total Sugars6 g
Protein1 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
