Remember a couple weeks ago when I made those fudge striped shortbread cookies? Well, it just so happens that they also make delicious homemade milano cookies! You know, the classic chocolate sandwich cookies from Pepperidge Farm?
And not just any milano cookies…mint chocolate milano cookies, which are my very favorite.
You’ll never believe how easy it is to make these classic treats!
I don’t know why I didn’t think of this sooner, actually. And now that I made them, I’m coming to realize these cookies are way more milano-like than fudge-striped shortbread-like, anyway! Oops.
A crumbly shortbread base with cool, creamy mint chocolate. They make me think of the homemade mint oreos I made last December…let’s be honest, mint chocolate rules!
I made these for dessert on Friday night. It was my first night actually cooking in my new house and for dinner, we had Jessica’s caramelized chicken, mushrooms and grilled herb bread. I highly recommend this dish as it caused Adam to profess his love, give me flowers and then twirl me in front of the fireplace.
These cookies were just the icing on the cake.
And yes, my new house has brick walls! How totally cool is that?! It makes me think I’m living in some old bakery or something, which naturally, I adore.
But back to the cookies: You can freeze the dough for up to three months, which makes mint milano cookie cravings a super quick fix.
Mint Milano Cookies
makes about 24 sandwich cookies
one recipe fudge-striped shortbread dough
1 cup semisweet chocolate chips
1/4 tsp peppermint extract
Bake shortbread cookies according to recipe directions. Let cool completely.
Melt chocolate in a glass dish in the microwave during 30 second intervals, stirring well after each. When chocolate is smooth, add mint extract and mix well.
Slather melted chocolate on one cookie and then sandwich another cookie on top. Repeat until all cookies are sandwiched together. Let cool for a few minutes until chocolate hardens. Store in a sealed tupperware container.