First of all, I have to give a shout out to Jenna from Eat, Live, Run for this recipe. These are awesome.
The second (or maybe a few seconds) after I saw them on her blog, I knew I had to get baking.
I really love Milano cookies. And the mint ones are just over the top. I used semisweet chocolate for half the cookies and white chocolate for the other half – both with mint flavoring.
*I don’t think I put enough chocolate on mine – next time I’ll be sure to coat them real well!
- 2 sticks butter, softened
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup good quality semisweet chocolate chips
- 1 cup good quality white chocolate chips
- 1/4 teaspoon peppermint extract (x2)
Preheat oven to 350.
1. Cream together the softened butter and sugar either using an electric mixer (about 2-3 minutes). Add the flour, salt and vanilla and mix until a soft dough comes together into a ball.
2. Wrap dough in plastic wrap and chill for 30 minutes.
3. After chilling, roll dough into a log and gently slice 1/2-inch cookies. Place cookies on a lined cookie tray and bake for 20 minutes, or until the edges start to brown.
4. Remove from oven and let cool completely.
5. Melt the chocolates separately in a glass dish in the microwave during 25 second intervals, stirring well after each. When chocolate is smooth, add mint extract and mix well.
6. 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 – if you don’t eat them all first! Enjoy!!!
Thanks again Jenna!