Copycat Milano Cookies
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!
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.