Peppermint Milano Cookies
Makes about 2 dozen sandwiches
  • 2 Sticks Unsalted Butter, room temperature
  • ½ Cup Granulated White Sugar
  • 1 + ¾ Cups All-Purpose Flour
  • ¼ Teaspoon Salt
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Cup Chocolate Chips
  • ¼ Teaspoon Peppermint Extract
  1. Whisk together flour and salt. Set aside.
  2. Cream together butter and sugar. Beat in vanilla extract.
  3. With mixer on low, slowly add flour and salt. Mix until combined.
  4. Empty dough out onto a lightly floured surface and shape into a log that is about 10 to 12 inches long. Wrap in tinfoil or plastic wrap and place in freezer for about 30 minutes.
  5. Preheat oven to 350F.
  6. Slice cookie log into cookies that are about ⅛ to ¼ inch in thickness. Thin.
  7. Place on a parchment lined baking sheet about 2 inches apart. They will spread a tad.
  8. Bake for about 8 to 10 minutes until golden brown around the edges. Remove from oven and let cool completely (can leave on baking sheet or transfer to cooling rack) before moving on to the next step.
  9. Place chocolate chips in a microwave safe bowl and melt chips in 30 second intervals, stirring between each interval. Once melted, stir in peppermint extract.
  10. Slather one side of a cookie with melted chocolate and then top with another cookie, making a chocolate sandwich cookie. Repeat until all sandwiches are made.
  11. Let sandwiches sit for several minutes to allow chocolate to harden.
Recipe by Fork Vs Spoon at