Homemade Milano Cookies

If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make Homemade Milano Cookies right in your own kitchen.

I have to admit, Milano cookies are one of my top favorite store bought cookies. The combination of the crispy vanilla wafer cookies and dark chocolate makes these cookies irresistible. They are perfect with a cup of coffee, as dessert, or even a midday treat.

Impress your friends and family with this easy Homemade Milano Cookie recipe! The cookies are buttery, crispy vanilla cookies sandwiched between dark chocolate ganache.

If you love these cookies, you'll also love these S'mores Milano Cookies, the Homemade Oreo Cookies, and these Dulce de Leche Tahini Cookies.

Why you’ll love this recipe

• Delicious
• Better than the store bought cookies
• Easy to make
• Perfect for sharing

What are Milano Cookies?

Milano cookies are oval-shaped butter cookies that are sandwiched between a layer of chocolate. In 1957, Pepperidge Farm began selling the "Naples" cookies in the Southern states. The Naples cookies were vanilla wafer cookies topped with dark chocolate. However, because of  the hot temperatures in the South, the chocolate was melting. As a solution, they sandwiched two Naples cookies together and created the Milano cookie.

Today there are over 15 varieties of Milano cookies made by Pepperidge Farm, all with different fillings.

Ingredients for Milano Cookie Recipe

I originally posted this recipe in 2017, but have since altered and perfected the recipe. Please note that some of the ingredients have changed.

• Flour
• Cornstarch
• Baking soda
• Salt
• Butter
• Powdered sugar
• Granulated sugar
• Egg
• Vanilla extract
• Milk 

How to make homemade Milano Cookies

Making Milano cookies at home is easier than you think. The cookie batter comes together in just a few steps and the ganache center takes only a few minutes to prepare.

The hardest part of making the vanilla wafer cookies is making sure that all of the cookies are the same shape and size. Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the 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 a small amount 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!

Pro Tip: Make sure that the butter, egg, and milk are at room temperature before beginning. For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.

Expert Tips

• Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
• Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
• Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
• Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
• Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.

More recipes you'll love!

Homemade Milano Cookies

Angelina Papanikolaou

If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.

5 from 13 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 mins

Cook Time 12 mins

Total Time 42 mins

Course Cookies, Dessert

Cuisine American

Servings 18 cookies

Calories 203 kcal

Equipment

• ▢
  Hand mixer or stand mixer
• ▢
  Baking sheet
• ▢
  Piping bag with round tip
• ▢
  Small saucepan
• ▢
  Small offset spatula

Ingredients 

1x2x3x

US CustomaryMetric

• ▢ 1 ½ cups flour
• ▢ 1 tablespoon cornstarch
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup butter room temperature
• ▢ ½ cup powdered sugar
• ▢ ⅓ cup granulated sugar
• ▢ 1 egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon milk room temperature

Ganache

• ▢ 1 cup heavy cream
• ▢ 8 ounces chocolate chopped (semisweet, bittersweet, or dark)

Instructions 

• Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 ½ inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
• Whisk together the flour, cornstarch, baking soda, and salt.
  1 ½ cups flour, 1 tablespoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
  ½ cup butter, ½ cup powdered sugar, ⅓ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
• Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
  1 tablespoon milk
• Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
• Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

Ganache

• 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.

Assemble

• 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.

Video

Notes

• Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
• Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
• Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
• Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
• Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
• Storage: Store the cookies in covered at room temperature for up to 3 days or in the refrigerator for 5 days.
• Freezing: You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.
• Make in advance: You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.

Nutrition

Serving: 1cookieCalories: 203kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 164mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 269IUVitamin C: 1mgCalcium: 13mgIron: 1mg

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