Tessa’s Recipe Rundown
Taste: The cookies are mildly sweet and pair beautifully with the semisweet chocolate filling.
Texture: The cookies are slightly crumbly with a little bite, while the chocolate is super smooth.
Ease: The assembly was probably the most hands-on (and messy) part. An offset spatula makes it much easier!
Pros: Impressive and scrumptious.
Cons: A little messy – but it would be a super fun recipe to make with your kids.
Would I make this again? I have made these countless times!
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These homemade Milano cookies are even more delicious than the store-bought variety!
I’ve always loved Milano cookies, but the peppermint variety is my absolute favorite.
So, when I went to work on this recipe, I was eager to recreate the mint version – and guess what?They’resoeasy to make.
I love creating copycat recipes. There’s something special about taking a store-bought item and creating a homemade version. It’s a fun challenge every time to see if I can make it just as good, or evenbetter.
These cookies are perfect for any party, after-school snack, or really anytime you’re craving a delicious nostalgic snack!
How to Make Homemade Milano Cookies
What are Milano Cookies?
Sold commonly in grocery stores across the US, Milano cookies are deliciously buttery oval-shaped cookies, sandwiched together with a layer of chocolate. Based on Italian-style cookies, the cookie itself is a little crisp and somewhat shortbread-like in texture. They are available in a wide variety of flavors, such as Peppermint Chocolate, Orange Chocolate, Raspberry Chocolate, and Milk Chocolate. The same cookies are known as Monaco Cookies in Canada.
No Leavening Agent?
Much like shortbread and other similar cookies, these Milano cookies don’t contain baking powder or baking soda. Their only leavening comes from creaming the butter and sugar together. Learn more about creaming butter and sugar here. It’s important to avoid your butter getting too warm – about 67°F is perfect. Use an instant-read thermometer for accuracy – but if you don’t have one, see the image below to learn how to tell when your butter is the perfect temperature for creaming.
How to Pipe Milano Cookies
- As you pipe, press into the dough slightly so it doesn’t mound too much.
- Stop squeezing the dough before you pull away.
- Don’t worry about any lumps or bumps, they’ll smooth out when baking.
- If you want to make sure the cookies are uniform, you can draw a guide on your parchment paper using a ruler and a pencil. Draw 3-inch lines spaced an inch or two apart, and flip the parchment over so the pencil lines don’t get on the cookies. Eyeballing it totally works too!
Milano Cookie Recipe Tools
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier:
- Ateco plain tip (#808) and a disposable piping bag to pipe out uniform logs of cookie dough.
- You can also use a quart-size baggie and simply snip a 3/4-inch hole in one side to pipe the dough.
- Use a small offset spatula to spread the filling over the cookies.
- Place cookies in jumbo paper cupcake/muffin liners before serving, so they really look like the packaged Milanos!
Milano Cookie Flavor Variations
- I opted for peppermint extract, but feel free to experiment with other extracts to make other flavor variations.
- I haven’t tested anything but peppermint, but orange or raspberry would also be delicious – just keep in mind that other extracts may vary in strength, so start with less and add a little more as needed, to taste.
- Feel free to omit the mint layer if you prefer the plain chocolate variety!
- You can also use dark chocolate, milk chocolate, or white chocolate if you prefer.
How to Store Milano Cookies
Store the cookies in an airtight container at room temperature for up to 5 days.
Can You Freeze Milano Cookies?
Yes, but I recommend just freezing the baked, cooled cookies before adding the chocolate. Place in an airtight container or a freezer bag for up to a month. Thaw for a few hours and allow to come to room temperature before adding the chocolate and assembling.
More Cookie Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Glazed Lemon Cookies
- Peanut Butter Chocolate Chip Cookies
More Nostalgic Recipes:
- Homemade Oreos
- Strawberry Pop Tarts
- Frosted Brown Sugar Pop Tarts
- Homemade Fudge Rounds
Homemade Milano Cookies
By: Tessa Arias
4.77 from 13 votes
Yield: 12 sandwich cookies
Prep Time: 25 minutes mins
Chilling Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 40 minutes mins
Review Print Save
Impress your friends with these Homemade Milano Cookies. Ready in under 1 hour, these copycat cookies are even better than store-bought and surprisingly simple to make!
Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon vanilla
- 1 large egg, at cool room temperature
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 4 ounces (113 grams) semisweet chocolate chips
Mint Layer (optional)
- 3/4 cup (94 grams) powdered sugar
- 1/4 teaspoon pure peppermint extract
Instructions
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Scrape down the bowl. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 logs, about 3-inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, 30 minutes.
Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth.
If desired, in a separate bowl, whisk together confectioners’ sugar, peppermint extract, and 3 to 4 teaspoons of water.
With a small offset spatula, spread the melted chocolate on the flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together.
Cookies can be stored in an airtight container up to 5 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire.
Feel free to experiment with other extracts, such as orange or raspberry, to make other flavor variations – just keep in mind that other extracts may vary in strength, so start with less and add a little more to taste as needed.
Skip the glaze if you’d prefer plain chocolate filling.
This post was originally published in 2016 and updated with weight measurements, additional recipe tips, and a step-by-step video.
