Homemade Mint Milano Cookies

Chocolate, Cookies, Desserts, Holiday

Homemade Mint Milano Cookies

To kick things off on this chill Wednesday, let’s start with some fun event news! This Saturday I’ll be at Eat Boutique in Boston hosting a wreath-making workshop and eating pop tarts and signing books. Please come! The wreath-making workshop is $30 and you’ll walk away with a wreath to hang on your door!

Now, cookies.

These cookies were the thing that my mom had to hide from me after she she her weekly grocery shopping. She’d always buy a bag or two and by the next day they were usually GONE. All that was left were those little crinkle-y white liners they came in.

Homemade Minty Milano Cookies

Homemade Mint Milano Cookies

Homemade Mint Milano Cookies

Homemade Mint Milano Cookies

I’ve been wanting to make them for a long time but all the recipes I read online required piping cookie dough batter onto a baking sheet and I dunno…if I have to do a piping tip it’s always such a hard sell for me.

It’s like one more thing for me to mess up AND when I think of cookies, I don’t usually associate them with piping tips. SO, I always avoided them.

But then I started to think about them in this super analytical way and I realized they’re sort of just like shortbread cookies but softer. And what makes a shortbread cookie softer? Powdered sugar! If you want a crispier one, for use all white granulated sugar.

I ended up going to store and buying a bag because, you know, research. And was surprised that they do have a bit of crisp to them. Here in this recipe, you’ll find half powdered sugar and half white granulated.

Homemade Mint Milano Cookies

I didn’t want to buy an oval cookie cutter because when would I use it besides with these, so I ended up just pushing the sides of a circular one to shape it sorta like an oval. And then, I just pushed it back to a circle; problem solved!

And since I loved the minty ones the best, I made these minty too. Nothing a lil’ peppermint extract can’t fix.

Homemade Mint Milano Cookies

Homemade Mint Milano Cookies

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Serving Size: 16 cookies


Shortbread Cookies:

  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour


  • 4 ounces dark chocolate chips or semi-sweet chocolate chips
  • 1 tablespoon heavy cream
  • 1/4 teaspoon peppermint extract


  • To make the cookies: To the bowl of a stand-up mixer, add the butter, sugar, powdered sugar and salt. Beat until light and fluffy, about 3 minutes. Add the egg, egg yolk, vanilla extract and beat once more until combined. In two batches, add the flour, being sure each addition is combined before adding the next one. Divide the dough in half, transfer it to two sheets of plastic wrap (it’ll be quite soft!), shape into a disc and transfer to the fridge. Allow to chill for about 1 hour. Ideally it should be at least 3 hours.
  • Turn the oven up to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • Remove the first disc of dough from the fridge. Allow to come to room temperature for about 10 minutes. Liberally flour a rolling pin and work surface. Roll out the cookie dough to a 1/8-inch thickness. Stamp out the cookies with a cookie cutter of your choice (I used a round cookie cutter that I shaped into an oval to replicate the traditional milano cookie shape). Transfer the cookies to the baking sheet, spacing them about 1-inch apart (these spread slightly). Re-roll the scraps to get a few more cookies. Repeat with the second disc of dough.
  • Bake the cookies, one baking sheet at a time, for about 8 to 10 minutes, until lightly golden brown around the edges. Cool on the baking sheet before transferring to a cooling rack. Repeat with the remaining cookies.
  • To make the chocolate: Add the chocolate and heavy cream to a very dry stainless steel or glass bowl. Fill a saucepan with a few inches of water and set it over medium heat. Nestle the bowl with the chocolate atop the saucepan and melt the chocolate slowly, about 3 minutes. If you own a microwave, you can simply add the glass bowl with the chocolate and heavy cream to the microwave for about 30 seconds until melted. When the chocolate is melted, stir in the peppermint extract.
  • Flip over half of the cookies (these will be the cookie bottoms). Drop about a teaspoon of melted chocolate onto each of the cookies bottoms and spread it out just a bit. Top with the “tops” of the cookies and sandwich the two together. Repeat until you’ve worked your way through all of the cookies.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Megan December 9, 2015 at 3:43 am

    I love this story about your mother and I love how you thought about these cookies in the analytical way. I think I will have to give these a shot! Perhaps one batch with mint and one without (research) :). I was wondering how long these kept in an airtight container? Think they will last more than 1 or 2 days?

    • Reply Adrianna Adarme December 9, 2015 at 8:45 am

      Thanks, Megan! The one batch regular and one batch minty sounds awesome. These will last for up to 3 days if kept in an airtight container. I’ll add that to the recipe! xo

  • Reply Medeja December 9, 2015 at 4:59 am

    These cookies must be very addictive.. 🙂

  • Reply Mollie December 9, 2015 at 7:51 am

    This post made my stomach rumble! Looks amazing.
    xoxo Mollie

  • Reply Michelle @ Hummingbird High December 9, 2015 at 10:24 am

    AHHH! Milanos are the best! And I’m so excited that you stamped them out into shapes; most other recipes pipe them out and I’m like ‘nahhhh that’s too much effort for me’. But this looks perfect!

  • Reply Linda | The Baker Who Kerns December 9, 2015 at 11:14 am

    Haha buying Milano cookies for research, your life is just too easy! I’ve always wanted to make these cookies too and I’m happy that you’ve made them so easy to make! Thanks for sharing!

  • Reply Katrina @ Warm Vanilla Sugar December 9, 2015 at 12:36 pm

    I love Milano cookies so much! Your recipe has me wanting to jump up and down. I LOVE that you made these at home!

  • Reply Odessa | Odessa darling December 9, 2015 at 7:32 pm

    These look amazing! I love Milano cookies but haven’t had any in years. Definitely need to make these!

  • Reply Currently Crushing On. | How Sweet It Is December 12, 2015 at 3:46 am

    […] please! mint milano cookies. i’d devour the entire […]

  • Reply ashley December 12, 2015 at 10:43 am

    These sound awesome – planning to make some this afternoon with nutella as the filling instead of the mint chocolate!

  • Reply Pin Ups and Link Love: My Favourite Things This Week - Knitted Bliss January 1, 2016 at 3:00 am

    […] Homemade Mint Milano cookies. Heck yeah. I don’t even need to say anything else! Pinterest link is here, and the original recipe post is here. […]

  • Reply Alejandra January 24, 2016 at 5:00 pm

    Instead of mixing the chocolate with heavy cream, could I mix it with butter instead?

    • Reply Adrianna Adarme January 24, 2016 at 9:21 pm

      I think that should work. You’ll probably need about 2 tablespoons of butter.