Craving the classic Milano cookies from your favorite store? Look no further! This homemade Copycat Milano Cookies offers a delicate, buttery texture and a rich chocolate filling, making it the perfect treat to satisfy your sweet tooth. Here’s a simple recipe to recreate these delicious cookies in the comfort of your kitchen.
Why You’ll Love This Copycat Milano Cookies
Here’s why these Copycat Milano Cookies will steal your heart:
- Gentle Sweetness: Buttery cookies meet a rich chocolate center for pure bliss.
- Dreamy Texture: Crisp edges with a smooth, creamy filling in every bite.
- Quick Prep: Ready in about 45 minutes, including chilling time.
- Versatile: Perfect for tea time, dessert, or a special gift for friends.
- Nostalgic Charm: A homemade take on a classic that feels like a hug.
Ingredients for Copycat Milano Cookies
To make these comforting Copycat Milano Cookies (makes ~20 sandwich cookies), you’ll need:
- 1 cup unsalted butter, softened (for rich, buttery flavor)
- 2/3 cup powdered sugar (for delicate sweetness)
- 1 large egg (to bind the dough)
- 1 teaspoon vanilla extract (for warm notes)
- 1/2 teaspoon almond extract (optional, for subtle depth in this buttery cookie treat)
- 2 cups all-purpose flour (for tender cookies)
- 1/4 teaspoon salt (to balance flavors)
- 1 cup semi-sweet chocolate chips (for the filling)
- 1/4 cup heavy cream (for smooth chocolate)
Ingredient Tips:
- Butter: Unsalted butter ensures the best flavor for Copycat Milano Cookies; soften at room temperature for easy creaming.
- Powdered Sugar: Sifts smoothly for a light, tender dough.
- Almond Extract: Adds a classic Milano touch but can be skipped for simplicity.
- Flour: All-purpose flour keeps the cookies crisp; measure carefully to avoid denseness.
- Chocolate Chips: Semi-sweet balances sweetness; dark chocolate works for a richer buttery cookie treat.
Directions for Copycat Milano Cookies
Ready to whip up these cozy Copycat Milano Cookies? Here’s how I do it:
Preheat Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and no sticking for these Copycat Milano Cookies.
Make the Cookie Dough
In a large bowl, I cream 1 cup softened butter and 2/3 cup powdered sugar with a mixer until light and fluffy, about 2 minutes. I beat in 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract (if using). I gradually add 2 cups flour and 1/4 teaspoon salt, mixing until a smooth dough forms for this buttery cookie treat.
Shape the Cookies
I transfer the dough to a piping bag with a large round tip and pipe 2-inch lines onto the baking sheets, spacing them 2 inches apart to allow spreading. If I don’t have a piping bag, I use a zip-top bag with a corner snipped off for these Copycat Milano Cookies.
Bake the Cookies
I bake for 10–12 minutes, until the edges are lightly golden. I let the cookies cool completely on the baking sheets to keep them crisp for this buttery cookie treat.
Prepare the Chocolate Filling
In a microwave-safe bowl, I combine 1 cup semi-sweet chocolate chips and 1/4 cup heavy cream, microwaving in 20-second intervals, stirring until smooth. I let it cool slightly to thicken for spreading on the Copycat Milano Cookies.
Assemble and Chill
I spread a thin layer of chocolate filling on the flat side of half the cookies and top with the remaining cookies, flat side down, to form sandwiches. I let them set at room temperature or refrigerate for 15 minutes for a quicker set, perfect for this buttery cookie treat.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 15 minutes
- Total Time: ~47 minutes
- Servings: ~20 sandwich cookies
- Calories: ~150 kcal per sandwich cookie
- Macros per Serving: 15g carbs, 2g protein, 9g fat, 1g fiber
Variations for Copycat Milano Cookies
I love playing with these Copycat Milano Cookies to keep things fresh:
- Minty Twist: Add 1/4 teaspoon peppermint extract to the chocolate filling for a cool kick.
- Nutty Crunch: Sprinkle chopped hazelnuts into the filling for texture.
- Orange Zest: Mix 1 teaspoon orange zest into the dough for a citrusy buttery cookie treat.
- Dark Chocolate: Use dark chocolate chips for a richer filling.
- Gluten-Free: Swap flour for a gluten-free baking blend for dietary needs.
Storage for Copycat Milano Cookies
I keep leftover Copycat Milano Cookies in an airtight container at room temperature for up to 1 week to maintain their crispness. For longer storage, I refrigerate them for up to 2 weeks, ensuring the chocolate stays firm. To freeze, I place them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months, thawing at room temperature for 15 minutes before enjoying this buttery cookie treat.
FAQs for Copycat Milano Cookies
Can I use a different filling for this homemade cookie sandwich?
I sometimes swap chocolate for melted white chocolate or hazelnut spread, but semi-sweet chocolate gives this buttery cookie treat its classic depth.
What if I don’t have a piping bag for this chocolate-filled cookie delight?
I use a zip-top bag with a corner snipped off, or spoon small rounds of dough, though piping keeps the shape uniform for this buttery cookie treat.
Why let the cookies cool completely for this homemade cookie sandwich?
Cooling ensures they’re crisp and won’t melt the filling, keeping this buttery cookie treat perfectly textured.
Can I make this chocolate-filled cookie delight ahead of time?
Yes, I bake the cookies and store them unfilled for up to a week, assembling with fresh filling when ready for this buttery cookie treat.
What pairs well with this homemade cookie sandwich?
I love them with a hot latte, fresh berries, or alongside vanilla ice cream for a decadent buttery cookie treat feast.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
These homemade Copycat Milano cookies offer a delightful blend of buttery texture and rich chocolate filling, perfect for a sweet indulgence. Easy to make and incredibly satisfying, they are a great treat for any occasion. Enjoy baking and savoring these delicious cookies with family and friends!
Copycat Milano Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Cookie Dough: Cream together softened butter and powdered sugar until light and fluffy. Mix in the egg, vanilla extract, and almond extract (if using). Gradually add flour and salt, mixing until a dough forms.
- Shape the Cookies: Transfer dough to a piping bag fitted with a large round tip. Pipe 2-inch lines of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until edges are lightly golden. Cool completely on the baking sheets.
- Prepare the Chocolate Filling: In a microwave-safe bowl, melt semi-sweet chocolate chips with heavy cream in 20-second intervals, stirring until smooth. Let cool slightly.
- Assemble the Cookies: Spread a thin layer of chocolate filling on the flat side of half the cookies. Top with the remaining cookies, flat side down, to form sandwiches.
- Chill and Serve: Allow cookies to set at room temperature or refrigerate for a quicker set. Enjoy with tea or coffee!
Notes
- Butter Temperature: Ensure butter is softened for best results; not melted.
- Piping Tip: Use a large round tip or zip-top bag with a snipped corner.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.