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
Servings 22 -24 Milano cookies
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
- Preheat oven to 325 degrees F.
- Line 2-3 cookie sheets with parchment paper
- In a bowl place the flour, salt and baking powder together. Mix to combine
- In the bowl of a mixture, cream together the sugar and butter on medium speed. About 3-4 minutes
- Scrape the borders and bottom of your mixer with a spatula
- Add the eggs and the egg white on at a time and mix well after each addition
- Pour in the vanilla extract
- In 2-3 batches, add the dry ingredients
- Cut the corner of a zip-top bag and insert a round piping tip on that corner (optional)
- 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
- Bake for 13-14 minutes or until browned on top
- Remove from oven and let them cool on a cooling rack (they will get crunchy at this point)
- Melt chocolate in a small saucepan
- Spoon melted chocolate on the bottom surface of a cookie. Sandwich with another cookie
- Let this mixture dry at room temperature
- Enjoy!
- Keep cookies fresh in an airtight container