Barth Bakery
- Dec 18, 2017
- 2 min read

Homemade Mint Milano Cookies

Updated: Aug 17, 2020

Everyone knows that chocolate and mint are a classic and irresistible pairing. Even better than store bought Mint Milanos, this homemade version of the famous cookie features a layer of mint chocolate sandwiched between two buttery shortbread cookies. These light, crisp, tender cookies are mildly sweet with a delicate mint flavor and are guaranteed to impress.

Tender Homemade Mint Milano Shortbread Cookies

These photos are horrible, but I promise you these cookies are amazing.

Makes about 18 sandwich cookies

Ingredients

Mint Milano Cookies

½ cup unsalted butter, room temperature
¼ cup granulated sugar
½ cup confectioners’ sugar, sifted
2 tsp pure vanilla extract
1 large egg + 1 large egg white
1 ¼ cups all-purpose flour
½ tsp kosher salt

Mint Chocolate Filling

¼ cup heavy cream
4 oz bittersweet chocolate, chopped
¼ tsp pure mint extract

Directions

Mint Milano Cookies

In a large bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until light and fluffy. Gradually add the confectioners’ sugar and continue to beat until smooth. Add the vanilla, egg, and egg white and beat until combined.
Gradually add the flour and salt, and beat on low speed until just incorporated.
Preheat oven to 325°F and line baking sheets with parchment paper.
Transfer the dough to a piping bag or a plastic storage bag. Insert a plain tip into the bottom of the piping bag, or snip a ¾-inch hole in the corner of a plastic storage bag. Pipe cookies that are about 2 ½-inches long and at least 1-inch apart onto the prepared baking sheets. Chill the cookies on the baking sheets for about 30 minutes, or until firm.
Bake the chilled cookies for about 12-16 minutes, or until the cookies are set and the edges are light golden brown. Allow the cookies to cool on the baking sheets for 10 minutes, and then remove the cookies to wire racks to cool completely before assembling the sandwiches.

Mint Chocolate Filling

In a small microwave-safe bowl, heat the heavy cream until hot, about 25 seconds. Add the chopped chocolate and mint extract, and whisk together until the chocolate is melted and smooth.
Use an offset spatula to spread the melted chocolate on the flat side of half of the cookies. Sandwich the cookies together, and allow the chocolate to set.