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s'mores milano cookies

S'mores Milano Cookies

Angelina
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.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 21 hours 36 minutes
Course Dessert
Cuisine American
Servings 84 cookies
Calories 100 kcal

Ingredients 

  • 1 1/2 cups 339 g butter, room temperature
  • 3/4 cup sugar 165 g
  • 1 1/3 cup 160 g confectioners sugar
  • 1/4 cup 84 g honey
  • 1 cup 130 g egg whites
  • 1 1/2 tsp vanilla extract
  • 2 cups 288 g whole wheat pastry flour
  • 1 1/3 cup 192g all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Milk Chocolate Caramel Ganache

  • 8 ounces 226 g Ghirardelli Milk Chocolate Caramel Squares, chopped
  • 1 cup 236 ml heavy cream

Marshmallow Fluff

  • 4 egg whites 160 g
  • 1 cup 220 g granulated sugar
  • 1/2 tsp cream of tartar

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.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 13mgSodium: 38mgSugar: 9g
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