Homemade Milano Cookies





Introduction: Homemade Milano Cookies

About: Former Instructables employee CHECK OUT MY WORK www.carleyjacobson.com

Pepperidge Farm Milano Cookies are my absolute favorite!  You can make these delicious cookies in your own kitchen!

I did some recipe testing to get these cookies just right.  I came across on the internet called for powered sugar and 6 egg whites.  I found these cookies to be too soft and flimsy.  The recipe I use is much more authentic!

Step 1: Ingredients

2 1/2 cup all purpose flour
1 1/3 cup granulated sugar
1 cup butter (2 sticks)
2 tsp vanilla extract
1/2 cup of milk chocolate - can use semi-sweet

Makes 50 cookies (25 milanos)

Step 2: Mix Ingredients

Beat butter and sugar together with mixer.  I didn't have a mixer so I had to do this step by hand.  If you do this by hand make sure you don't leave any chunks of butter un-mixed!  Mix in vanilla and egg.

Mix in flour.  I slowly mixed in 1/4 cup of flour at a time.

Step 3: Pipe Cookies and Bake

Pre-heat oven to 325 degrees.

Put cookie dough in a plastic bag zip lock bag.  Cut a 3/4" hole at the corner of the bag.

Cover cookie tray with wax paper.  Pipe cookie dough onto paper.  Each cookie should be about 2" long.  Use your finger to flatten out the cookie so you have long flat oval cookies (about 1/4" thick). 

Place in the oven for 15 minutes.  Take out when the bottoms start to brown.

Step 4: Apply Chocolate

Scoochmaroo's How to Temper Chocolate will tell you all you need to know about properly melting your chocolate. 

I used a chocolate Hershey's bars for my chocolate.

Once the cookies are out of the oven and have cooled for 10-15 minutes, use a knife to spread the chocolate on the flat side of the cookies.  Spread a thin layer on each cookie and place the cookies in the fridge to cool for 10 minutes.

Join two cookies together by adding another thin layer of chocolate between two cookies.  Again, place in the fridge to cool for 10 minutes. 




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    Fantastic! i tryed them out of bordum they were fantastic! i cant really compare them to the oraganal because i havent had a real one in so long but they are great!

    I am so making these today. But wax paper? Blech, makes everything taste like crayons...

    Parchment paper, or a silicone mat for me. You'd be surprised at how much you can save with a silicone mat over the lifetime of the mat... Mine cost me $15 for two--10 years ago. Still going strong. I will take a little over a dollar per year.

    1 reply

    Replying to my own comment! I made these, and they never crisped up like how the store bought ones are--I LIKE THEM BETTER! However, the ganache is a bit too slippery to make a nice filling, so I just skip the milk and melt chocolate and use that instead. It sets up hard again if you don't heat it above 100 degrees (easy to do in my slowcooker) and they came out awesome.


    I used Nutella in place of the melted chocolate, and just put it ontop of each cookie instead of between two to spread them out. But they still came out awesome, thankyou so much for figuring out this recipe! You really are a genius

    Wax paper? I thought that melts if something isn't covering the whole thing?

    A real Milano cookie is about 1/8 inch thick so I would suggest that you flatten the cookie more perhaps with a rolling pin. Dark chocolate also works for a filling. Great Idea and I hope to try it as soon as the weather cools down enough to run the oven again.

    @Carlley; Hi! I love Milano cookies. I acted upon this recipe immediately, the same way I act on ALL recipes I find for my favorite foods: I sent the link to my daughter and my sister-in-law, who can actually cook, in hopes they will make these for my next visit. : ) Cheers! : ) Site

    Did you really bake these on waxed paper or was it parchment?

    I think these cookies would be great with a layer of Nutella in between! It's a dreary day here so I think it's time to get my cookie baking on!

    Really looks delicious :-)

    Now I want to try it out for myself, but there actually are two questions remaining:

    1) Which kind of butter did you use? (Churned, sweet, cultured, light, ...)
    2) Which kind of oven was used? (Gas, convection, upper/lower heat, ...)

    Well - any help is appreciated ;-)


    PS: Thanks for this nice recipe :-D


    I love milanos, and this recipe looks very easy and do-able, I can't wait to try it! Thanks!

    This looks yummy! Thanks for sharing.

    Do you remember a time when computers were the size of a basketball court, and Baskin Robins only had three flavors?

    Pepperidge Farm remembers

    1 reply

    Yeah and they were uuuugly!

    These look really good. I would probably "doctor" them with a little almond extract in either the dough or the chocolate. Too often I have had the experience that someone serves something really great. I get the recipe and make it just like the recipe donor did, but I do not enjoy it as much as if it were simply served to me at someone else's home. Thank you for the Instructable.