Spiked Mint Milanos

Makes about 40 cookies


For the Dough

  • 2 sticks unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ cup mint chocolate Irish cream liqueur

For the Ganache

  • 6 oz (about 1 cup) semisweet chocolate chips
  • ½ cup heavy cream
  • ½ tsp peppermint extract

For Decorating

  • high quality melted chocolate or candy melts
  • sprinkles


Make Dough

  1. In a stand mixer fitted with the paddle attachment, cream together butter & sugar until light & fluffy, about 5-7 minutes
  2. Add egg & egg yolk one at a time & mix until combined
  3. Add vanilla
  4. Alternate adding in dry ingredients with mint chocolate liqueur until combined
  5. Wrap dough in plastic & refrigerate at least 2 hours. (Meg recommends chilling the dough overnight)

Roll Out & Bake

  1. Let the dough sit out at room temp before rolling it out
  2. Sprinkle flour on your work surface so the dough doesn't stick
  3. Using a rolling pin, roll the dough to about ¼" thick
  4. Cut using cooking cutters and place on a parchment-lined cookie sheet
  5. Refrigerate 20-30 minutes before baking
  6. Bake 10-12 minutes at 350°, or until edges of cookies are golden

**You can cut your cookies ahead of time and freeze them in wax paper-lined tupperware. Put the frozen cookies straight into the oven & bake until golden.**

Make Peppermint Ganache

  1. Bring heavy cream up to a light simmer over low heat
  2. Pour over chocolate chips and whisk until combined
  3. Let sit at room temp until firm and pipeable 

**If you'd like to make your ganache ahead of time, store it covered in the fridge. Let come to room temperature before piping onto cookies**

Fill & Chill

  1. Let cookies cool before filling them
  2. Transfer ganache into a piping bag
  3. Fill & sandwich the cookies together
  4. Refrigerate at least 15 minutes before decorating

Dip & Decorate

  1. Heat some high quality chocolate or candy melts in the microwave until melted, about 1-2 minutes
  2. Dip cookie sandwiches in chocolate and then decorate with sprinkles
  3. Store completed cookies in the refrigerator