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

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
Course Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 22 -24 Milano cookies
Author Tiffany Bendayan

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

  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