Double Stuffed Milano Cookies
Milano Cookies have been a family favorite ever since I was young. I grew up with these buttery biscuits filled with rich chocolate for as long as I could remember. My mom has a chronic sweet tooth and she would always stock up on pastries to snack on at home. I can’t say I recommend this as temptation usually gets the better of us. However, something about these simple cookies could not be denied.
The original milano cookies from Pepperidge Farm come in many variations but their first ever flavor was mint chocolate. It’s a flavor that’s uncommon where I live but is slowly gaining popularity over the years. Even on the grocery aisles, it’s still rare to see a Pepperidge Farm package especially the mint chocolate one so every time it is available we make sure to snag one. Or more. But the flavor that really calls my attention is the dark chocolate version or if I’m lucky, the double dark chocolate. There’s no such thing as too much chocolate and my one caveat with milano cookies is I’m left feeling bitin and wanting more of the smooth chocolate center.
These Double Stuffed Milano Cookies were created in the pursuit of my ideal milano cookie. With a perfect buttery biscuit and a nice THICK layer of chocolate fudge. Double stuffed anything is always a yes for me and I will not waver today. These cookies were made to satiate cravings as much as to create something joyful.
How To Make Double Stuffed Milano Cookies
These cookies are very simple to bake and make lovely gifts for friends and family. Even better to grab a cute helper to make these cookie sandwiches. Use the promise of snacking on the after products and they won’t say no.
Make the Cookie Dough: Similar to the base of multiple recipes, this one starts with combining the dry ingredients in a big bowl. Followed by creaming the butter and sugars until light and fluffy. You will know when the butter and sugar are perfectly creamed once the mixture turns a pale yellow and is voluminous. If you’re new to baking then visual cues will help. In time, you’ll get used to the method the more you bake. Next, add the rest of the ingredients followed by the dry until you get a thick creamy batter.
Piping Uniform Milano Cookies: I like to draw lines on the parchment paper to get cookies that are all the same size. Using a pencil, draw 2½ in lines that are 3 inches apart. Then flip the parchment over, pencil lines down, onto the pan. This will serve as your guide when you pipe so all cookies bake evenly and come out the same size.
Making The Ganache Filling: I recommend making this a day in advance or making sure it has enough time to set. Simply heat the heavy cream until it just begins to simmer (not boil) then pour over the chopped chocolate. After a few minutes, give the ganache a stir until smooth and creamy. You can also use a microwave which I explain in the recipe. Although, the latter method tends to be more finicky than the first so I recommend sticking with the former.
Just A Few Tips
- Use a weighing scale for accurate and consistent results. I intentionally write all recipes using the metric system which is best for baking and is what is practiced by professionals (for a reason). However, I also included cup measurements just in case.
- Begin with room temperature ingredients. This makes it easier to properly combine all ingredients and will prevent your batter from separating.
- If you don’t have a piping bag, use a ziploc bag with one of the corners snipped off for piping the cookies.
- I like to pair and match the cookies before filling them which makes the whole assembly faster.
- These Double Stuffed Milano Cookies are best kept on the counter in an airtight container for 3-4 days. You can also make the cookies up to 2 days in advance then fill them with ganache on the day they are to be eaten. I don’t recommend freezing the cookies as the texture will change.
If you make these Double Stuffed Milano Cookies, make sure to leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @unit1404 and hashtag #unit1404 so I can see and share your creations.
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Double Stuffed Milano Cookies
Ingredients
Milano Cookies
- 187 g (1½ cups) all purpose flour ,sifted
- 1 tbsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 113 g (½ cup) unsalted butter* ,room temperature
- 60 g (½ cup) powdered sugar ,sifted
- 67 g (⅓ cup) granulated sugar
- 1 egg* ,room temperature
- 1 tsp vanilla extract
- 1 tbsp fresh milk ,or substitute with soy or oat
Ganache
- 170 mL (scant ¾ cup) full fat heavy cream/canned coconut cream*
- 316 g (11oz) dark chocolate ,chopped
Instructions
- Preheat oven to 400℉ (200℃). Prepare your parchment paper and draw 2½ inch long lines, 3 inches apart as a guide for your cookies. Set the parchment paper, pencil side down, on a baking tray and set aside. I used two baking trays.
- Whisk together the flour, cornstarch, baking soda and salt to break up any clumps.
- In a bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and powdered sugar until pale, light and fluffy. Add the egg and vanilla then beat until just combined.
- Drop in the flour mixture and blend on low speed. Lastly, pour in the milk and mix until incorporated. The batter will be thick but runny enough to pipe easily. Transfer the batter into a piping bag fitted with a ½ inch piping tip or snip the end of a ziplock bag for a makeshift piping bag.
- Using the lines on your parchment paper as a guide, pipe straight lines onto the pan. Bake for 6-8 minutes or until the edges of the cookie have turned golden, rotating the pans halfway through for even baking. Leave to cool for 5 minutes then transfer to a wire rack to cool completely.
Make the ganache
- Heat the cream in a pot until it just reaches a simmer, nothing more. Pour the hot cream over the chopped chocolate and wait 5 minutes before stirring the ganache until smooth. Alternatively, place the cream and chocolate in a microwave safe bowl and heat on high in 30 second increments. If using the first method and the chocolate has not completely melted, follow the microwave method until the ganache is smooth.
- Transfer the ganache into a jar (uncovered) and cool until room temperature. Seal the jar and keep in the fridge to set the ganache further, around 15 minutes or more. Keep in the fridge until ready to use.
Assembly
- Pair the milano cookies to those with similar size then spread/pipe the ganache onto the cookie. Cover with the matching cookie pair. Repeat the process. Serve immediately and enjoy!
