Although this recipe is for Mint Milano Cookies, you can always trade out the flavor for plain chocolate or orange chocolate. Such lovely possibilities abound.
Mint Milano Cookies
Makes about 42 sandwich cookies.
Preheat oven to 350°F.
- 1 stick (1/2 cup) unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon sea salt
- 1 – 10-ounce bag Hershey’s Kisses With Mint Truffle (or 10-ounce mint chocolate candy bar)
Cream the butter and sugar together until light and fluffy. Add the eggs and beat until well combined, stopping to scrape down the sides of the bowl as needed. Mix in flour & sea salt.
Line four baking sheets with parchment paper.
Place half of the cookie dough in a large decorating bag. You can use around tip if you have one to make more perfectly shaped cookies, but it’s not necessary.
Draw a three-inch line of cookie dough onto the parchment paper. Try to keep all of the cookies the same size. Leave space in between each for spreading. You should be able to fit about a dozen cookies on each of the trays.
Bake for about 12 minutes or until the edges of the cookies are light golden brown.
Cookies will be chewy at first and get crispier as they cool.
After the cookies have cooled, melt Hershey’s kisses in the microwave or over a double boiler until about halfway melted. Then remove from heat and stir until the chocolate is fully melted.
Using a spatula, carefully frost the bottom of one cookie then place a second cookie on top to the tops of the cookies are on the outsides, sandwiching them together. You can place cookies back on a half-sheet pan and cool quicker in the fridge if you’d like to speed up the cooling process – and we all know we Mint Milano Cookies as soon as possible.
