Impress your friends and family with these easy Homemade Milano Cookies – buttery, crispy vanilla cookies sandwiched between dark chocolate ganache.
If you are a fan of Pepperidge Farm Milano Cookies, you are in for a bigggg treat! Now you can learn how to make the classic cookie right in your own kitchen. I have to admit, Milano cookies are one of my top favorite store bought cookies.
Milano Cookie Recipe
Milano cookies are oval-shaped butter cookies that are sandwiched between a layer of chocolate. Making the dough is easier than you think, and the ganache center takes only a few minutes.
The hardest part of making the vanilla sandwich cookies, is making sure that all of the cookies are the same shape and size. I use a ruler and draw 12 2 1/2-inch lines spaced equal distances apart on a piece of parchment paper. Then I flip the paper over and place it on my baking sheet (written side facing down) and use the lines as a guide. These cookies are piped onto the baking sheet, so make sure that they are as uniform as you can get them.
The filling is a ganache which is made by heating cream and pouring it over chopped chocolate. Once the ganache has cooled, spread it onto the flat side of one cookie and top with the flat side of another cookie. It’s that simple! Instead of making a ganache, you can just melt chocolate and use that as the filling. Either way, you’ll never want to buy another store bought version after you try these Homemade Milano Cookies!
12 Day of Cookies
Day 4: Cranberry Pistachio Biscotti
Day 7: Cut-Out Pecan Sandies
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Impress your friends and family with these easy Homemade Milano Cookies – buttery, crispy cookies sandwiched between chocolate ganache.
- 1 1/2 cups butter, room temperature
- 3/4 cup sugar
- 1 1/3 cup confectioner’s sugar
- 1 cup egg whites (about 8)
- 1 1/2 tsp vanilla
- 2 2/3 cups flour
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12, 2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto 2 baking sheets and set aside.
- In the bowl of an electric mixer, beat butter, sugar, and confectioner’s sugar with the paddle attachment until light and fluffy, about 3-5 minutes. Add egg whites and vanilla and mix until combined. Mix in flour.
- Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
- Bake in preheated oven for 10 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.
- To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.
- To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.
Cookies will stay fresh at room temperature in an airtight container for 3 days or in the refrigerator for up to 1 week.