Buttercream Blondie

 

White Chocolate Peppermint Milanos

by 41 Comments

 

Mint milanos have become one of my most requested cookies of the holiday season.  I started making them a few years back as a component of a chocolate dessert on one of my restaurant menus.  I found they were a playful twist to add to a plated dessert, and right away they were a hit.  I quickly learned that as soon as anyone hears the word milano, they smile, and are eager to try.  Like me, the recipe has evolved over the years.
I now use my melt in your mouth butter cookies and white chocolate peppermint ganache which work extremely well together.  The butter cookies have so much flavor, and when baked take on a slight golden color that just taunts you till you try one.  I rolled them out really thin for these to get that milano effect I wanted to achieve.  They are on the delicate side because they are all butter which translates into crazy good!  For the filling I made a white chocolate peppermint ganache using Callebaut white chocolate and pure peppermint extract.  It is so important to use good quality white chocolate and pure peppermint extract, trust me!  The ganache is smooth and silky making it a perfect match for the butter cookies.  You might have a little ganache left over, but I promise it won’t last long.  A little left over ganache, some Valrhona cocoa powder, warm milk, and possibly a shot of Baileys…. I might have concocted something like that, so I’m just putting it out there!  Okay back to the milanos, once they were filled I melted some white chocolate and drizzled it over them.  I used a paper cornet, which is just a small piping bag made of parchment paper, but a ziploc bag works just as well.  I repeated this with pink chocolate to give it a little pop of color, and really, because it’s me here.  I just want to mention that when you drizzle chocolate like this make sure your chocolate is warm enough that it’s fluid to achieve a smooth, clean look.  I popped the cookies in the fridge to set, and then I dusted them with a very light pink pearl dust.  The dust didn’t add any color, it just added a slight shimmer.  The finished cookies have a soft, pretty look, and they just twinkle when the light hits them.

A close up shot shows the little bit of sparkle that the pearl dust adds

Melt in Your Mouth Butter Cookies

  • 3 sticks unsalted butter, at room temp.
  • 1 cup powdered sugar
  • 1t. salt
  • 1T. vanilla bean paste – You can use vanilla extract, but I really like how the specks of vanilla beans look in the cookies.
  • 2 & 1/4 cups AP flour
  1. Cream butter and sugar till light and fluffy.
  2. Add vanilla bean paste.
  3. Mix in flour and salt just till combined.
  4. Wrap in plastic wrap & refrigerate till well chilled, at least 2 hours.
  5. Roll out dough while it is still firm.  You can be generous with the flour on your work surface and rolling pin.  If it gets too soft and sticky pop it back in the fridge.
  6. Cut out snowflakes and bake at 350 degrees for 10-11 minutes, rotating once halfway through.  I recommend popping the cookies in the fridge or freezer for about 20 minutes prior to baking so they keep their shape.
  7. Store in an air tight container at room temp till ready to use.

*Note: You can make this dough, roll it, cut out shapes, and freeze them in advance.

White Chocolate Peppermint Ganache

  • 10 ounces good quality white chocolate, I use Callebaut
  • 2/3 cup heavy cream
  • 1t. pure peppermint extract
  1. Bring heavy cream to a scald.
  2. Pour over chopped white chocolate and stir until mixture is smooth.
  3. Add peppermint extract.
  4. Stir ganache every often till it comes down to room temp.  Once it is cool, cover and refrigerate till ready to use.

Assembly

  1. Sandwich cookies with ganache.  I made my ganache 2 days ahead of time, so when I was ready to assemble I set it out on the counter for about 10 minutes till it was pliable.
  2. I melted white chocolate and using a paper cornet, a small piping bag made from parchment paper, I drizzled it across the cookies.  You can also use a small ziploc bag for this.  Just fill, snip a small corner hole, and drizzle.
  3. Repeat the above with pink chocolate drizzling in the opposite direction. Refrigerate when done.
  4. Once chocolate is set I brushed them with a very light pink pearl dust.

Tips
*The quicker you drizzle the chocolate, the cleaner the lines will look.
*Butter cookies are delicate, so handle gently.
*Store cut out snowflake dough in the freezer to get ahead.


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Comments

  3. >Glad I saw your tweet to remind me to get over here for a closer look at these gems. I love what the pearl dust does for an already fabulous cookie. I enjoy your work and you're always a source of inspiration. Happiest of holidays to you & yours!

    Reply

  5. >These cookies are absolutely beautiful! They are little works of art. Like that the leftover ganache didn't go to waste 🙂

    Reply

  6. >These look so beautiful! I also love the thought that turns left over ganache into a winter cocktail…

    Reply

  7. >I just love how sparkly all your food is 🙂 I can see why this is so requested, those are some amazing treats!

    Buzzed

    Reply

  9. >These are absolutely beautiful–love the pretty pearl dust! And I bet they taste as wonderful as they look!

    Reply

  18. >These are so pretty! They sound delicious as well! Vanilla is always my favorite, and the white chocolate is a nice addition :)!

    Reply

  20. >Oh wow, these look delicious… AND beautiful. I could eat a ton of these lol. And then WEIGH a ton but what a way to get fatter 😀

    Reply

  22. >Another must try from you! I have a new set of Christmas cooking cutters so I think I will give them a try soon. Thanks!

    Reply

  24. >Those are so pretty, I can see why they are requested often for the holidays. I especially love the idea of a white choc peppermint ganche!

    Reply

  25. >I promise I am not 5 years old despite doing this- squee, they are pretty and sparkly and shiny and pink and I lurve them. Really, I am a grown up.

    Reply

  26. >Your description of peoples reactions to the world "Milano" is spot on! I love them and these are So beautiful! Thanks for sharing….stunning!

    Reply

  27. >What a great idea! I can definitely understand why these would be highly requested. Love mint, especially with white chocolate!

    Reply

  30. >These are gorgeous! I tried to make a white chocolate and peppermint cookie last week but I didnt do well with the white chocolate? Its good quality and I tried to melt it with a double boiler but it was so thick, it was terrible! I'm wondering if I should add heavy cream like you did?

    Reply

  32. >Those are really lovely–and I totally agree, good white chocolate is a must. Callebaut is one of my favorites too.

    Reply

  33. >You always have posts that have a delicious base recipe, but you do not stop there. The extra touches of flavor and decoration is what gives them that "Buttercream Blondi" trademark. As usual, I like the tasty base recipe but am really loving your trademark on these. Have a wonderful day!

    Reply

  35. >Wow, these are amazing little delicate pink snowflake cookies, Meghan! I carefully read your recipe, and love it! Just bought some more cut-out shapes, including snowflakes. Looking forward to making these yummy butter cookies!
    xoxo

    Reply

  36. >Ooooh, don't you know I love milanos to death! I'd totally love these – except the mint, that I leave to my wife. Great, great recipe!

    Reply

  38. >These are stunning! They sound amazing! I need more days until Christmas – I can't fit all the baking in!

    Reply

  39. >Oh my word these are beautiful! I bet they taste even better too!! I would love to try these and add them to my holiday baking arsenal…I think there's room for one more cookie in there. 🙂

    Reply

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