These homemade Milano cookies are crisp, butter cookies filled with a simple chocolate filling and are so easy to make with basic pantry ingredients.
Best Milano Cookies Recipe
My mother rarely treated us to the classic Milano cookies. But I had my fair share at friends house. I love just how easy they are to make a homemade version of the Pepperidge Farm sandwich cookies myself. They are so fun for holiday cookie exchanges and bake sales too.
Like so many of our other cookie recipes like cowboy cookies and apple oatmeal cookies, you may want to make a double batch, because they definitely disappear fast!
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Simple Ingredients You Will Need
The complete list of ingredients with amounts are listed in the full recipe card below.
For the Cookies:
- All-purpose flour – Be sure to measure accurately by spooning into the cup and leveling off or use a food scale. Use a gluten-free one-to one flour if you’d like.
- Cornstarch, Baking soda and Salt – check the dates to make sure the baking soda is fresh.
- Unsalted butter – Softened to room temperature for about 30 minutes or place it in a bowl of warm water for 10 minutes.
- Powdered sugar and granulated sugar – feel free to use all granulated sugar
- Egg – at room temperature.
- Vanilla extract – free free to add a ½ teaspoon of peppermint extract or orange extract for other popular flavors
- Whole milk – swap for 2% or a non-dairy milk like soy or oat milk.
For the Ganache Filling:
- Semi-sweet chocolate chips – or use your favorite dark chocolate. If you’d like to make milk chocolate filling, see my note below for using milk chocolate chips.
- Heavy cream – You can use whole milk as well.
How to Make Copycat Milano Cookies at Home
Step 1: Preheat the oven to 400 ° F
Make the chocolate ganache.
Step 2: Place the chocolate in a medium bowl.Heat the heavy cream in a small saucepan over medium heat until hot but DO NOT let it boil.
Step 3: Then remove from heat and pour over chocolate chips.
Step 4: Let it sit for 3 minutes and the stir with a spatula until blended.
Step 5: Place in the refrigerator to set and firm for about 30 minutes.
You will remove the ganache from the refrigerator and let it sit and become a spreadable consistency while you make the cookies.
Make the cookies.
Step 6: For even cookie sizes: On a piece of parchment paper that is cut to fit a large baking sheet, draw 10 two ½ inch lines on the parchment paper spacing them 3 inches apart to account for the cookies spreading.
Turn the parchment over and place it on the baking sheet.
Step 7: In a medium bowl, add the flour, cornstarch, baking soda and salt and whisk together.
Step 8: In the large mixing bowl, add the softened butter, powdered sugar and granulated sugar and blend together until fluffy. (You can also use bowl of a stand mixer with the paddle attachment).
Then Add in the egg, vanilla extract and milk.
Step 9: Lastly add in the dry ingredients and mix just until barely mixed. Be careful not to over mix.
Step 10: Using a ruler, cut 1 ½ inches off the tip of a piping bag, pastry bag or large plastic zip closure baggie.
Step 11: Place the bag in a tall cup and spoon the batter inside of it being careful not to over fill the bag.
Step 12: Twist the top closed and pipe lines of cookie dough along the lines you made on the parchment paper that you placed on the cookie sheet. Press the dough down slightly.
Step 13: Place in the preheated oven and bake for 10-12 minutes.
Step 14: After baking, transfer the cookies to a wire cooling rack for at least 10 minutes.
Assemble the cookies
Spread the ganache onto the flat side of a half the cookies and top with another cookie to make a sandwich.
Tips
If using an electric hand mixer, the cookies will spread less than using a stand mixer.
Be sure to measure the flour accurately. If you don’t own a food scale, lightly scoop from the container into a measuring cup and level it off with the back of a butter knife.
Place the egg in a bowl of warm water to bring to room temperature or let it sit on the counter for about 30 minutes prior to using.
How To Make a Milk Chocolate Ganache
Making ganache with milk chocolate chips takes a little longer with the setting time.
½ cup heavy cream
8 ounces milk chocolate chips
Heat the cream in a saucepan over medium heat and simmer until hot but don not let it boil. Remove from the heat and pour over the milk chocolate chips.
Let it stand for 3 minutes then stir with a rubber spoon or spatula until completely melted.
Cover with plastic wrap and refrigerate for 4 hours or until it reaches a spreadable consistency.
Storing Homemade Milanos
Store in an airtight container for up to 4 days.
These cookies freeze very well. You can freeze them in a large freezer bag or wrap them individually.
Homemade Milano Cookies
Ingredients
- 2 cups all purpose flour
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 1 egg brought to room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 400 ° F
Make the chocolate ganache.
- Place the chocolate in a medium bowl.8 ounces semi-sweet chocolate chips
- Heat the heavy cream in a small saucepan over medium heat until hot but DO NOT let it boil. Then remove from heat and pour over chocolate chips.1 cup heavy cream
- Let it sit for 3 minutes and the stir with a spatula until blended.
- Place in the refrigerator to set and firm for about 30 minutes.
- You will remove the ganache from the refrigerator and let it sit and become a spreadable consistency while you make the cookies.
Make the cookies
- For even cookie sizes: On a piece of parchment paper that is cut to fit a large baking sheet, draw 10 two ½ inch lines on the parchment paper spacing them 3 inches apart to account for the cookies spreading. This is optional if you’d like. You can just eyeball it too.
- Turn the parchment over and place it on the baking sheet.
- In a medium bowl, add the flour, cornstarch, baking soda and salt and whisk together.2 cups all purpose flour, 1 tablespoon corn starch, 1 teaspoon baking soda, ½ teaspoon salt
- In the large mixing bowl, add the softened butter, powdered sugar and granulated sugar and blend together until fluffy. (You can also use bowl of a stand mixer)½ cup unsalted butter, ½ cup powdered sugar, ⅓ cup granulated sugar
- Add in the egg, vanilla extract and milk.1 egg, 2 teaspoons vanilla extract, 1 tablespoon whole milk
- Lastly add in the dry ingredients and mix well until there are no dry flour spots.
- Using a ruler, cut 1 ½ inches off the tip of a piping bag or large plastic zip closure baggie.
- Place the bag in a tall cup and spoon the dough inside of it being careful not to over fill the bag.
- Twist the top closed and pipe lines of cookie dough along the lines you made on the parchment
- Press the dough down slightly.
- Place in the preheated oven and bake for 10-12 minutes.
- After baking, transfer the cookies to a wire cooling rack for at least 10 minutes.
Assemble the cookies
- Spread the ganache onto the flat side of a cookie and top with another cookie to make a sandwich cooking.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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