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.
8ounces226 g Ghirardelli Milk Chocolate Caramel Squares, chopped
1cup236 ml heavy cream
Marshmallow Fluff
4egg whites160 g
1cup220 g granulated sugar
1/2tspcream of tartar
Prevent your screen from going dark
Instructions
Preheat oven to 400°F. Cut 2 pieces of parchment paper and using a ruler draw 2 1/2 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 1/2 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 1/2 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.
Notes
S'mores Milano Cookies can be stored in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge. **Recipe makes a large quantity and can easily be halved.