The BEST Milano cookie recipe ever! A layer of homemade marshmallow fluff and a milk chocolate caramel ganache are sandwiched between two honey graham cracker flavored cookies to make the best S’mores Milano Cookies. They’re easy to make and made with ingredients you probably already have in your fridge and pantry.
Every summer I am reminded of how much I actually love s’mores. I mean, a toasty marshmallow over slightly melted chocolate all between two crispy graham crackers … what’s not to love?! This summer, I teamed up with The FeedFeed and Ghirardelli to create a fun s’mores recipe, like this S’mores Chia Pudding. I have been trying to think of something out of the box, and then this s’mores Milano cookie recipe just popped into my head. I took my Homemade Milano Cookie recipe and after a couple of test batches, I came up with the best ever S’mores Milano cookie recipe. These S’mores Milano Cookies combine two of my favorite treats into one delicious dessert.
These S’mores Milano cookies are absolute perfection. Buttery and slightly crispy honey flavored cookies, with a chewy milk chocolate caramel ganache, and fluffy marshmallow. They’re easy to make, plus, I personally think they are even better the day after they are assembled, making them great to have on hand for your summer BBQs!
HOW DO YOU MAKE THE BEST S’MORES MILANO COOKIE RECIPE?
Although it requires a little extra time and effort, this is a very easy Milano cookie recipe. I’ll walk through the whole process step-by-step to ensure your cookie baking success!
STEP 1: CREAM BUTTER
This Milano cookie recipe begins by creaming the butter until it is smooth. Make sure the butter is at room temperature so it creams well! I recommend using a standing mixer, but you can also use a hand-held mixer!
STEP 2: ADD SUGARS AND HONEY
Next, add the granulated sugar, confectioner’s sugar, and honey. Beat until the sugar is dissolved and the mixture is light and fluffy.
STEP 3: ADD EGG WHITES AND VANILLA
Add the egg whites and vanilla into the ingredients and beat until combined. The mixture will become a little clumpy, but will become smooth again once we add the flour.
STEP 4: SIFT THE FLOURS AND BAKING SODA INTO THE WET INGREDIENTS
Sifting the flour produces tender cookies! I use this fine mesh strainer to sift the dry ingredients straight into the mixing bowl.
STEP 5: MIX
Mix until a smooth dough forms. The dough will be soft enough so that it can be piped into the classic Milano cookie shape.
STEP 6: FORM MILANO COOKIES
Fill a pastry bag fitted with a ½-inch round tip (I use the Wilton 1A tip) with the dough. On two sheets of parchment paper, use a ruler to mark 2 ½-inch lines spaced about 2 inches apart. Place the pieces of parchment paper written side down onto two baking sheets. Pipe the cookie dough onto the lines.
STEP 7: BAKE
Bake the piped cookies in a preheated oven. Repeat until all the dough has been used!
STEP 8: MAKE GANACHE
Chop chocolate and place it in a heat-proof mixing bowl. Heat the cream, being careful not to let it boil over. Pour the hot cream over the chocolate and let it stand for a few minutes. Mix until all of the chocolate is melted and the mixture is smooth. Allow to cool completely until it is a spreadable consistency.
The ganache needs time to cool and thicken so that it is spreadable. You can make it ahead of time and store it covered in the fridge until ready to use.
STEP 9: MAKE MARSHMALLOW FLUFF
Making homemade marshmallow fluff is a lot easier than you may think! Add the egg whites, sugar, and cream of tartar to a mixing bowl. (I like to use the bowl of my stand mixer so that I don’t have to transfer the mixture.) Place the bowl over a small pot filled with 1 inch of boiling water. Whisk the egg whites until the mixture is frothy and the sugar has dissolved.
Transfer the bowl to your stand mixer and use the whisk attachment to beat the egg whites until glossy. You can also get the same results by using a hand mixer.
To make assembly easier and less messy, add the marshmallow fluff to a piping bag fitted with a ½-inch round tip.
STEP 10: ASSEMBLE THE S’MORES MILANO COOKIES & ENJOY!
To assemble the S’mores Milano Cookies, spread a layer of ganache onto the flat side of one cookie with a small offset spatula. Add a layer of marshmallow and top with the flat side of another cookie. Repeat until all of the cookies are assembled. Then, ENJOY!
FAQS ABOUT MAKING THIS S’MORES MILANO COOKIE RECIPE!
WHY DID MY MILANO COOKIES SPREAD AND BECOME TOO FLAT?
If your Milano cookies spread too much during baking, the most likely cause is that your measurements were slightly off. I recommend weighing all of the ingredients to be accurate. Also, make sure that your oven is preheated before placing the cookies in to bake.
HOW DO YOU STORE S’MORES MILANO COOKIES?
I recommend storing these Milano cookies in an airtight container at room temperature for up to 3 days or up to 7 days in the fridge.
CAN YOU FREEZE S’MORES MILANO COOKIES?
Yes! You can freeze the baked and assembled cookies in an airtight container for up to one month.
WHAT IS GANACHE?
Ganache is simply chocolate and cream. However, depending on the ratio of chocolate to cream, the consistency and it’s uses vary. Depending on whether it is thin, thick, whipped or smooth ganache can be used as a glaze, frosting, or even formed into truffles. Ganache that is used for a filling in layer cakes and cookies is made out of a 1:1 ratio of chocolate and cream. Once it cools, the ganache is thick enough to spread!
IS CREAM OF TARTAR REALLY NECESSARY IN THE MARSHMALLOW FLUFF?
Yes! The acidity of cream of tartar acts as a stabilizing agent, so that the air beaten into the egg whites is not lost.
WHAT CAN I SUBSTITUTE FOR CREAM OF TARTAR?
If you don’t have any cream of tartar on hand, a small amount of lemon juice or white vinegar will also work.
S’MORES MILANO COOKIE RECIPE: INGREDIENTS
Let’s chat about the ingredients in this S’mores Milano Cookie recipe!
- Salted Butter: I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ½ tsp in the recipe!
- Granulated Sugar and Confectioners Sugar. Organic cane sugar and traditional confectioners sugar is what I always use in my baking. Feel free to use your favorite brand of sugar.
- Honey: I opt for a mild honey in my baking. I find that dark, thick honeys produce an overpowering and slightly bitter taste in baked goods.
- Egg Whites: Cartoned egg white or separated eggs work perfectly fine in this recipe. If you use whole eggs, save the yolks for another recipe.
- Vanilla Extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- Whole Wheat Pastry Flour: To get that “graham cracker” taste, this recipe calls for whole wheat pastry flour. Make sure you use flour you use is pastry flour instead of regular stoneground pastry flour, or else your cookies will be too dry and crumbly.
- Ghirardelli Milk Chocolate Caramel Squares. Ghirardelli chocolates is always my first choice when baking. It is high quality and the taste is amazing. For this recipe, I used the Milk Chocolate Caramel Squares which gave the ganache a chewier consistency. Dark chocolate or semi-sweet chocolate are also delicious in these S’mores Milano Cookies!
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
S'mores Milano Cookies
- 1 ½ cups 339 g butter, room temperature
- ¾ cup sugar 165 g
- 1 ⅓ cup 160 g confectioners sugar
- ¼ cup 84 g honey
- 1 cup 130 g egg whites
- 1 ½ tsp vanilla extract
- 2 cups 288 g whole wheat pastry flour
- 1 ⅓ cup 192g all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Milk Chocolate Caramel Ganache
- 8 ounces 226 g Ghirardelli Milk Chocolate Caramel Squares, chopped
- 1 cup 236 ml heavy cream
- 4 egg whites 160 g
- 1 cup 220 g granulated sugar
- ½ tsp cream of tartar
- Preheat oven to 400°F. Cut 2 pieces of parchment paper and using a ruler draw 2 ½ inch lines spaced about 2 inches apart. Place the papers written side down onto 2 baking sheets and set aside.
- Cream together butter, sugar, confectioners sugar, and honey in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer).
- Add egg whites and vanilla and beat again until combined (mixture will become clumpy)
- Add flours, baking soda, and salt, and mix until a soft dough forms.
- Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
- Bake in preheated oven for 8-10 minutes until light golden brown. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.
Make the Ganache
- To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.
Make the Marshmallow Fluff
- Fill a small pot with at least 1 ½ inches of water. Place over high heat until boiling, then adjust temperature to a simmer. Combine egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Set over water bath, whisking constantly, until sugar dissolves and egg whites reach 175°F (79°C), about 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until glossy, about 5 minutes. Place in a piping bag for cleaner assembly.
- Assemble S'mores Milano Cookies
- To assemble the cookies, spread the ganache onto the flat side of one cookie and pipe a layer of marshmallow fluff over the ganache. Sandwich with the flat side of another cookie. Repeat with remaining cookies.