Mint Chocolate Milanos

mint chocolate milanos // pale yellow

My spacial reasoning skills are not strong, not strong at all.  These cookies appear in about four different sizes, yet when I was piping them out, they all seemed “close enough.”  I keep a ruler (a clean, only used for baking ruler) in the kitchen to help with accuracy in baking.  I’m not saying these cookies need a ruler, but it would have helped me judge size a whole lot better.

mint chocolate milanos // pale yellow

I was in the mood to make some cookies because I wanted to bake something simple.  Homemade milanos are not the simplest of cookies, but they are extremely tasty.  Sandwich cookies always make me feel a little guilty, two cookies for the price of one PLUS a filling – bonus!  But hey, it’s okay.

mint chocolate milanos // pale yellow

I gave these cookies to Nicole because she had been out of work for a week due to an injury.  Usually we eat lunch together on Mondays and Thursdays, and I’ve missed her.  She enjoyed the cookies tremendously and I hope the cookies help her heal faster.  I enjoyed the cookies tremendously too.

mint chocolate milanos // pale yellow

A little secret – I had only a few cookies left to share because I ate so many, whoops, sometimes that happens.  It’s a good cookie.  This cookie has plenty of cooling mint flavor and a lovely chew.  I love the little bit of chocolate in the middle, it’s still nice and soft.  The cookie is not crispy like store-bought milanos, but chewy.  It’s a good thing!

mint chocolate milanos // pale yellow

One Year Ago – Chocolate Chip Cookie Dough Balls

Print the Recipe!

Chocolate Mint Milano Cookies

adapted from Sacramento Street

Yield – 24 cookies of varying sizes…

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

6 egg whites

2 1/2 tablespoons vanilla

1/2 tablespoon peppermint extract

1 1/2 cups cups flour

1/2 cup heavy cream

8 ounces semisweet chocolate chips

1/2 tablespoon peppermint extract

  1. Preheat the oven to 350 F.  Line 3 cookie sheets with parchment paper.

  2. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment on low speed.  Beat until just combined and then turn to high speed and beat until light and fluffy.

  3. On medium speed beat in the egg whites one at a time.  Scrape the bowl as needed.

  4. Beat in the vanilla and peppermint extracts until everything is well combined.

  5. Mix in the flour until just combined.

  6. Use a piping bag to pipe small ovals on the parchment paper at least 2 inches apart, the dough spreads a lot, so leave space.  The smaller the better, think about 1 inch long and 1/2 inch wide.

  7. Bake for 10 minutes or until the edges are golden brown.

  8. Cool on the baking sheet and then match pairs by size.  Set aside to fill.

  9. To make the chocolate filling, first scald the cream in a small sauce pan.  Pour over the chocolate chips and allow to sit for 1 minutes.

  10. Stir until all the chocolate is melted and then stir in the extract.  Let sit for 10-15 minutes to firm up.

  11. Use a spatula to spread a layer of chocolate on the bottom of one of the cookie pairs.  Match the bottoms together and allow to harden.mint chocolate milanos // pale yellow

3 Comments

Filed under Cookies

3 responses to “Mint Chocolate Milanos

  1. Nicole

    These were much better than store bought. I love a chewy cookie! Thanks :)

  2. Pingback: Red Velvet Ice Cream | Pale Yellow

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