There are certain tastes, smells, and sounds that bring you back to a certain memory, no matter where you are. For me, the taste of Pepperidge Farm Milano cookies takes me back to being seven and having tea with my dad before bedtime. These were {and still are!} some of his favorites, and I remember trying to see just how many I could sneak off his plate.

So the other day when I saw a recipe for homemade Milanos on Pinterest, of course I had to try it! And since I happened to have all the ingredients laying around the house I decided today was as good a day as any.

Let’s begin.

We aren’t really making a traditional cookie dough here. It’s soft. Really soft. Soft enough to go in a piping bag. Stay with me here. You’re going to cream together the powdered sugar and butter, and then gradually add egg whites, vanilla, and a little bit of almond extract. A few drops of lemon extract help to brighten the flavor.

{Insert picture of all the ingredients coming together here. I had some, but my camera deleted them. So we’re going to pretend….sigh…}

Then you add flour and stir until just blended. And into a piping bag it goes! Now if you happen to have also run out of piping bags, a Ziploc bag with the end snipped off will do just fine.


You’re then going to pipe the dough right onto a cookie sheet with parchment paper. If you want to make the traditional shape, you’re going to make ovals that are about 1.5 inches long and half an inch wide. They’re going to spread out, so make sure to leave some space. They’re also going to be thin. That’s good.


If all goes well, you’ll end up with something like these. They won’t be perfectly shaped. Don’t worry about it.

These cookies are about to get a lot more exciting….


BOOM! Fancy chocolate.


Fancy chocolate meets chocolate chips. You really can use any blend, but Milano tend to have a little bit of dark chocolate in them, so try to get that in there. Just get to 8 oz!


After adding scalded cream, you’ll have a rich chocolate ganache. Give it a few minutes to become less runny and start to assemble the cookies. You’ll take two, and frost the slightly bigger one with a generous amount of chocolate on the flatter side. Then take the smaller cookie and press them together!


If you end up with extra chocolate, by all means use it to frost the outside of the cookies. It’s the only way you’ll prevent yourself from eating it with a spoon. {Not like I did that….}

Recipe adapted from Tender Crumb:

12 tablespoons (170grams/ 6 oz) unsalted butter, softened
2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
1/2 tsp almond extract
Few drops lemon extract
1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
Cookie filling, recipe follows

Cookie filling:
1/2 cup heavy cream
8 ounces semisweet/dark chocolate, chopped

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.





One thought on “Homemade Milano Cookies.

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