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Double Dark Homemade Milano Cookie Recipes

Double Dark Homemade Milano Cookies are tender, buttery and lightly sweet cookies with a nice crunch sandwiched around a layer of rich dark chocolate ganache in the center! These homemade Milano cookies are ten times better than the store-bought version.
Servings: 12 sandwich cookies
Calories: 223kcal
Author: Mallory Austin


Milano Cookie Biscuits

  • 1 ½ cups flour
  • 1 tbsp cornstarch
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup butter room temperature salted
  • ½ cup powdered sugar
  • cup granulated sugar
  • 1 egg room temp
  • 1 tsp vanilla extract
  • 1 tbsp milk

Double Dark Filling

  • 8 ounces semi-sweet or bittersweet chocolate chopped
  • 1 cup heavy cream


Double Dark Filling

  • Start with ganache filling so it can cool and thicken while cookies bake.
  • Place chopped chocolate in a medium heat-proof bowl. Heat heavy cream in microwave for about 90 seconds or until tiny bubbles form at the surface - do not let it boil.
  • Pour over chocolate and let sit 2-3 minutes untouched. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency - about 30 minutes.

Milano Cookie Biscuits

  • Preheat oven to 325 degrees. Use a heart-shaped cookie cutter and trace 12 heart shapes onto parchment paper, about 3" apart.
  • In a bowl or ziptop bag add the dry ingredients and mix to comine: flour, cornstarch, baking soda, and salt.
  • In a stand mixer fitted with the paddle attachment, or mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
  • Slowly add in the dry ingredients until incorporated. Add in milk
  • Transfer the batter to a piping bag cut 1' wide at the opening or fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
  • Bake in the oven for about 9 minutes, rotating the pan every 3 minutes. They are finished when the edges are golden brown. Allow to cool on the pan for a minute to set before transferring to a cooling rack.

Assemble Double Dark Milano Cookies

  • Try to pair up cookies with the most similar matching counterpart. To assemble the cookies, spread a thick layer of ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies. Store in cupcake liners to give the authentic Milano look, in an airtight container.