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.
8ounceschocolatechopped (semisweet, bittersweet, or dark)
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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.
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.