Milano Peppermint Chocolate Cookies

Homemade Milano Cookies The Recipe Critic

WEBNov 25, 2020 · Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Beat the butter, powdered sugar, and granulated …

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2. Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour and salt, mixing just until combined.
4. Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.

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Homemade Milano Cookies Green Smoothie Gourmet

WEBApr 19, 2021 · Make filling. When the cookies are cooled, melt the chocolate chips and coconut oil in the microwave for 60 seconds. Stir …

1. Print my template, line a quarter cookie sheet with parchment paper and slide my paper template beneath so the lines show through the parchment.
2. Add ingredients to a bowl and blend up until creamy.
3. When the cookies are cooled, melt the chocolate chips and coconut oil in the microwave for 60 seconds. Stir the chocolate until all chips are melted. Spread the chocolate on one side of a cookies, and press another on top.
4. Store them at room temperature in a sealed container for 2-3 days or refrigerate for a week. They can also probably be frozen fairly well.

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Chocolate Peppermint Cookies The Big Man's World

WEBJul 19, 2023 · Instructions. Line a baking sheet with parchment paper and set aside. In a microwave safe bowl, add the almond butter and maple …

1. In a large mixing bowl, combine your flour(s), protein powder (if using it), cocoa powder, salt and granulated sweetener and set aside.
2. In a microwave safe bowl or stovetop, melt your nut butter with the maple syrup. Once combined together, whisk your mint extract (or vanilla extract) before pouring into the dry mixture.
3. Mix together until a crumbly texture remains. Using a tablespoon, add milk of choice until a thick batter is formed. Add half the chocolate chips, reserving the rest to top the cookies. If batter is too thin, add an extra spoonful of flour. If it's too thick, add a dash more milk.
4. Using your hands, form into small balls and place on a large plate or cookie sheet. Press each ball into a cookie shape, topping with a few chocolate chips. Refrigerate for at least 10 minutes, or until firm.

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