Homemade Dark Chocolate Cherry Milano Cookies

Name: Homemade Dark Chocolate Cherry Milano Cookies
Prep time: 1 h 5 min
Cook time: 15 min
Yield: Serves 23
Ingredients: [[[For the Cookies]]]; 2 ½ cups all-purpose flour; 1 tsp salt; 1 cup unsalted butter; 1 1/3 cups white granulated sugar; 2 whole eggs; 1 egg white; 2 tsp vanilla extract; [[[For the Cherry Filling]]]; 8 oz cream cheese, softened; 1 jar [[Chukar® Sour Cherry Pie Filling]]; [[[For the Chocolate Filling]]]; 8 oz dark or semisweet chocolate; 1/2 cup heavy whipping cream; [[[For Chocolate Dip]]]; 8 oz dark chocolate, 60%; 1 Tbs coconut oil

Be the first to review this recipe

1 hour 5 minutes

Serves 23

Ingredients

For the Cookies
8 oz cream cheese, softened
8 oz dark chocolate, 60%
For Chocolate Dip
1/2 cup heavy whipping cream
8 oz dark or semisweet chocolate
For the Chocolate Filling
1 jar Chukar® Sour Cherry Pie Filling
For the Cherry Filling
2 ½ cups all-purpose flour
2 tsp vanilla extract
1 egg white
2 whole eggs
1 1/3 cups white granulated sugar
1 cup unsalted butter
1 tsp salt
1 Tbs coconut oil

Directions

In a blender or food processor, place ½ cup of Chukar® Sour Cherry Pie Filling and blend until liquefied. Add softened cream cheese and blend again until smooth and fully incorporated. Transfer mixture into a Ziploc bag and place in the refrigerator.
In a small bowl or large liquid measuring cup, heat heavy whipping cream in the microwave until hot. Add chocolate and stir until chocolate melts and cream is fully incorporated. Cover bowl and measuring <\li>
Preheat oven to 325 degrees Fahrenheit.
In a medium sized mixing bowl, combine flour and salt. Set aside.
In a large bowl, cream together sugar and butter with an electric mixer until the mixture is light in texture. Add whole eggs, eggs whites and vanilla to the butter and beat on high until extremely light and fluffy (about 4 minutes).
Gradually fold flour mixture into butter mixture, taking care not to over beat and deflate the batter.
Line a large baking sheet with parchment paper. Spoon batter into a large pastry bag fitted with a ½ inch round tip or a large Ziploc bag with a ½ in hole cut in the bottom corner. Pipe batter onto parchment in long oval shapes about 2 in long and ½ - ¾ of an inch wide, leaving at least 1 inch between each cookie.
Bake cookies for 12-15 minutes or until edges are golden brown. Remove cookies from oven and allow to cool on pan for at least five minutes before transferring to a cooling rack. Repeat steps 7 and 8 until all batches of cookies are baked and completely cooled.
Remove cream cheese mixture and chocolate filling from fridge. Match each cookie halve with another halve that is similar in size and shape. Spread a thin layer of chocolate filling on the inside of each cookie. If the chocolate filling is too stiff after taking it out of the fridge, microwave for 15 seconds to soften it to a spreadable temperature (it should not be too runny).
After spreading the chocolate layer on each cookie, using a zip lock bag with a small hole cut in the corner, pipe a thin line of the cherry cream cheese filling onto half of the cookies (the thicker the line of cherry cream cheese, the more filling the cookie will have).
Assemble the cookies by putting the cookie halves without cream cheese filling on top of the cookies with cream cheese filling and applying light pressure to spread the cream cheese evenly throughout the middle. Place assembled cookies in fridge or freezer for 10 to 20 minutes so the filling solidifies.
After cookies have chilled, melt 8oz of dark chocolate with 1 Tbs of coconut oil in the microwave using a liquid measuring cup. Remove cookies from fridge and dip half of each cookie in the chocolate at an angle. The line of chocolate should be diagonal across the middle of the cookie. Allow excess chocolate to drip off then place cookie on parchment paper to dry.
Once cookies have driedm serve or store in an airtight container in the fridge for up to one week.