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Macro shot of a broken milano cookie showing the crisp texture and chocolate center

Homemade Milano Cookies (Pepperidge Farm Copycat)

Learn how to make milano cookies that are perfectly crisp, buttery, and filled with rich dark chocolate. This easy recipe includes variations for mint milano cookies and double dark chocolate milano cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsalted butter softened
  • 1 cup Powdered sugar sifted
  • 2 large Egg whites room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Almond extract secret bakery flavor
  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Salt
  • 4 oz Dark chocolate chopped, for the filling
  • 2 tbsp Heavy cream for the filling
  • 1/4 tsp Peppermint extract Optional: for mint milano cookies

Equipment

  • 2 Baking sheets Lined with parchment paper for best results
  • 1 Electric hand mixer You can also use a stand mixer with a paddle attachment
  • 1 Piping Bag Fitted with a #12 medium round tip
  • 1 Spatula Used for folding in the flour gently
  • 1 Microwave-Safe Bowl For melting the chocolate and cream together
  • 1 Wire cooling rack To let the cookies cool and reach maximum crispness

Method
 

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3 minutes).
  3. Slowly add the egg whites, vanilla extract, and almond extract, mixing until fully incorporated.
  4. Sift in the flour and salt, then gently fold with a spatula until just combined (do not overmix).
  5. Transfer the batter to a piping bag and pipe 2-inch long strips onto the parchment paper, leaving 2 inches of space between them.
  6. Bake for 8-10 minutes until the edges are just starting to turn light golden brown.
  7. Let the cookies cool completely on the baking sheet; they will crisp up as they cool.
  8. For the filling: Melt the dark chocolate and heavy cream together in 20-second bursts in the microwave until smooth.
  9. Add the peppermint extract to the ganache if you are making mint milano cookies.
  10. Once the ganache has cooled and thickened slightly, spread a teaspoon onto the flat side of one cookie and sandwich it with another.
  11. Let the cookies set for about 30 minutes before serving to ensure the chocolate is firm.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days to keep them crisp.
  • Double Dark Variation: To make double dark chocolate milano cookies, replace 2 tablespoons of flour with high-quality cocoa powder.
  • Pro Tip: If your kitchen is warm, chill the piped dough in the fridge for 10 minutes before baking to prevent the cookies from spreading too much.