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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.

Milano cookies on brown parchment paper.

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 

For more chocolate chip cookie recipes, check out these Peanut Butter Oatmeal Chocolate Chip Cookies, Classic Toll House Cookies, and these Chocolate Chip Walnut Cookies.

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.
Bite shot of a Milano cookie on brown parchment paper.

Frequently Asked Questions

How do I store Milano cookies?

Store the cookies in covered at room temperature for up to 5 days.

Can I freeze Milano cookies?

Yes, these cookies freeze great! 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.

Can I make this Milano cookie recipe 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.

More recipes you’ll love!

Milano cookies on a piece of brown parchment paper.

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
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
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 

  • 1 1/2 cups flour
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter room temperature
  • 1/2 cup powdered sugar
  • 1/3 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 tbsp 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 1/2 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 1/2 cups flour, 1 tbsp cornstarch, 3/4 tsp baking soda, 1/2 tsp 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.
    1/2 cup butter, 1/2 cup powdered sugar, 1/3 cup granulated sugar, 1 egg, 1 tsp vanilla extract
  • Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
    1 tbsp milk
  • 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 10-12 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
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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49 Comments

  1. I plan to try this recipe for my family. I will be converting it to gluten free (my kid has celiac). If it works out I’ll share

  2. My dough is very light and fluffy—before I pipe these out, was hoping to find out if that is the normal consistency. 🙂 Thanks!

    1. Hi AnnMarie! Unfortunately for this recipe, you cannot freeze the batter. You can however freeze the cookies and when you are ready to serve you can then make the ganache and assemble them.

  3. 5 stars
    YUM! Made my kitchen smell glorious for starters. Baked perfectly with the outside of the cookies turning a nice gold. Realized I didn’t have whole milk so used coconut milk and some coconut cream in the ganache and sandwiched toasted coconut flakes in between the cookies with the ganache filling. A yummy flavor addition if anyone likes coconut!

  4. 5 stars
    I have made these cookies several times and they always come out perfectly delicious! I have halved the recipe and still perfect! I had a little learning curve on the piping cause I used a ziplock and just had to get the right cut? No substations no changing anything, yummy! I have made them with both melted chocolate and Nutella between them again both yummy!! Thanks for the recipe!

  5. 5 stars
    This recipe is a keeper! My family LOVED these milano cookies and keep on requesting more!! Thank you for a fantastic recipe 🙂

  6. 5 stars
    Wow, these were easy and delicious! The second time I made them I added 1/2 teaspoon of almond extract to the cookie dough and we loved that taste combo quite a lot too! Thanks for a great Milano recipe!!

      1. Hi, I have not tried this recipe yet, but I am wondering… what could be a substitute for heavy cream that would work for this recipe? Thanks!

    1. 5 stars
      Love! Baked 8 minutes and came out perfect. Ganache is not my strong point though and I’ll need to try that more. Thanks for the wonderful recipe!

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