Ingredients
- 1 stick (113 grams) unsalted butter, room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 4 ounces (113 grams) semisweet chocolate chips
Mint Layer (optional)
- 3/4 cup (94 grams) confectioners’ sugar
- 1/4 teaspoon pure peppermint extract, optional
Directions
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In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
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Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.
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Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
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Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.
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With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
Recipe Notes
I've included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you'd prefer just chocolate.
YUM.
i would do just about anything for a milano cookie… these are too cute!
Ooh, milanos! i love them so much, but i've never made them. these look so good 🙂
Thanks for linking to my site. Your cookies turned our perfect. I made them a second time and used a decorating bag to pipe the dough and it turned out better the first time using the ziploc bag. My kids devoured them.
Yes! I can't tell you how many time we are in a store and the kids are begging for some packaged treat and I tell them “No way am I paying $4.00 for something I can make for far less AND healthier!”. Mean mama I am!
On that note: I've never had a Milano cookie but they do look delicious!
Jenna – I was planning on using a piping bag but I lost mine 🙁 haha.
Tara – Good for you! I wish I saw more mamas doing that at the grocery store.
How did you end up with 54 cookies???????????? I wound up with 18, sandwiched was 9 cookies! Did I pipe them wrong?
I have (in over 80 years) never had a Milano cookie, but my curiosity has been aroused and I will rectify that error even if I have to go out and buy some.
Hi Tessa, these look amazing! Could you please do a recipe for raspberry Milanos?
Here in South Africa we do not have Milanos…..but I guess now we will, because I’m gonna make ’em! Yeah! They do look delicous and just the kinda cookie I adore….so guess what I’m going to be doing this weekend!!!
Tessa,our computer facilities went haywire and we lost everything and were told it could not be retrieved.Would it be possible for you to resend the two books we purchased from you? This time I will print out hard copies so I won’t have to bother you again. Thank you for whatever assistance you can provide. Kind regards, CJ
This is the best version I have ever seen. I think a butter rum extract version would be to die for!! Thank you, Tessa!
I received your email for these cookies and immediately went to my kitchen. Wow what a great recipe.
I left some plain, joined some with chocolate and the rest with chocolate and mint , just divine, thank you.
Hi Tessa,
I love love love your blog….great recipes ..I tried making these today but mine didn’t brown around the edges and the centres still seemed undone ..popped it back in the oven for a while longer but they were the same;(.. Can you please tell me what I may have done wrong? Looking forward to hearing back from you …
Thanks
Hi Tessa.. I love ur recipes.. I wanna ask, can I try these cookies in a microwave??
Plz help..
No, they need to be baked in an oven.
Please! How do you get these flat (thin) & round??
Mine came out domed; tasted great
Yum! Your Milano cookies look so good. I don’t allow myself to buy the ones in the store often because I want to eat them all.
I don’t have any unsalted butter in my country. No one likes it. Only the salted one (however, i only use same brand butter). What should i do? How am i supposed to use the salted butter in each recipe if there is no salt at all in the written recipe? And even if there is, what am i supposed to do? Skip the salt as the butter already has it?
Yep, skip the salt called for in the recipe. As for recipes that don’t call for salt, there’s really no workaround if you truly can’t get unsalted butter :/
Yeah dear. Salted butter for no salt recipe confused me and i thought i will never be able to make those cookies 🙁 i figured out i can make butter, so i made my own unsalted butter!! 🙂
One question, you didn’t mention the size of milano cookies while piping. I piped a few and the were standing upright, about one inch…then they fell down which made two of the cookies sort of join together while baking. The cookies were done in 12 mins (I guessed it by the golden edges which were now turning brown). My dad says i should’ve cooked for more time till the “cookie was deep-ish brown on the edges”. They taste delicious. Gave a slight bite but were a bit soft on the inside and just a tiny bit chewy. What is the texture i am looking for when it comes to milano cookies? I never ate homemade cookie so… Should I cook it for 15min or it depends on the size and golden edges?
Hi Tessa,
Your recipie looks amazing. I am going to make it, but i don’t have a parchment paper. Is it okay if i bake it without the paper by lightly greasing the pan?
I never grease the pan when I bake cookies because it can cause them to spread more. Do you have a Silpat or anything else?
I made these. And while the cookies themselves are delightful, combining 2 cookies with the chocolate are quite heavy. Not quite like the delicate milano. I found other recipes that call for confectioner sugar and only egg whites. And a ganache vs a basic chocolate
I have taken the challenge to try and make your cookies I hope they turn out good even though I burnt my first chocolate spread batch
Really great taste. However, the instructions are a little unclear as to how thick to make the cookies. I also found that it didn’t work to pipe the dough through a plastic bag–the dough for this recipe is too thick and popped the bag quickly.
These look delicious! I have a few questions though. Some recipes mix heavy cream with the chocolate. How do you think this affects it? Also, some recipes make use of powdered sugar instead of granulated sugar. Does this make a difference? And lastly (hehe), does using white eggs instead of the whole egg make a difference? I saw other recipes using just white eggs. Hehe i can’t wait to hear back!
It’s much easier, less messy, and more uniform if you pipe the chocolate onto the cookies.
Hello Tessa,
Thank you for all the yummy recipes and beautiful pictures you’ve posted.
I was looking over some of your recipes and I have a question about the ratios posted.
I always use a scale and weigh when baking and not use the American cups measuring system. And I’ve noticed some inconsistencies in the weights/cups you’ve provided in your recipes.
For example, the ones above:
1 stick of butter is normally 113-115 grams, but above has stated 133g.
2/3 cup of granulated sugar is 135g, which you have 132g above, which is very close.
1-1/4 cups of AP flour is 175g, but you have 159g.
I assume a couple of the weight differentials are probably typos, but I just wanted to double check with you if you normally make your recipes with the US cups to bake or do you usually use a scale to weigh everything? I needed to know to make sure which ingredients weight I should be following.
I’ve checked in multiple websites, sources and tested myself on the ingredients conversions, I’m fairly sure what I have is correct. If i’m not, please feel free to correct me. Thank you very much!
Hi Tessa! I was wondering if you could use brown sugar instead of granulated to make the cookies. Thanks!
Hi Jo, no unfortunately they won’t quite be like Milano Cookies if you make that change.
Yay so excited to try these! I recently gave up Milano cookies because they contain Palm Oil 🙁 These look like the perfect replacement!
Hi Tessa, I watched your video & love the milano cookie recipe and am anxious to try it. You make it look so easy & you take the time to show all the steps for making the recipe and the finished product.
Thank you so much & I’m looking forward to checking out more of your recipes.
Norma
Love Milano cookies, unfortunately for me, they are a bit sweet. Know with this recipe I can adjust the sugar or add a different type of sweetener. Thank you so much for this and all the other recipes.
I made the Milano Cookies today. They taste really good. I made some with just chocolate and some with the mint. I made the mint filling and it was way too strong for me, so I made another batch with 1/4 cup sugar and a smidgen of extract. It was better. Next time I am going to use Hershey’s Mint Chocolate Chips or add the extract to the chocolate instead of using the confectioner’s sugar. Overall, a very good cookie.
Hi,
I am trying to watch the video for making Homemade Milano Cookies, but there doesn’t seem to be anything to click on to play it. Is it still available for viewing and if so, how can I get to it? Thank you.
I don’t know what happened but my cookies never spread! They just remained like little logs/fingers. Tasted great but unusable as a Milano dupe.
I was convinced I’d screw up the texture somehow, as I was mixing entirely by hand and this recipe contains no obvious source of puffiness, but I didn’t! The texture is perfect. The taste is lovely. It is noticeably different from the store-bought version but in a pleasant way.
So impressed with myself LOL. Follow Tessa’s recipe exactly as written and you will have homemade Milano cookies! Yum. The most difficult part was squeezing cookie dough out of pastry bag as it is a bit thick. Consider it a gym day! 🙂
To get through the pandemic, my family and I are mailing each other homemade cookies and book! We love milanos so I’d love to surprise them with these! The only problem is that I don’t have a piping tube or bag. And of course no shopping allowed! Is there a DIY substitute? I do have ziploc bags. Also, do you know if I can make the mint part from candy canes? Got some of those, too. Thanks a lot!
omg best thing I’ve ever made! These Milanos are foolproof, they were (in my opinion) fun to make. The only frustrating thing was putting the batter/dough into a piping bag… things got messy, but that’s part of the fun 🙂
Great recipe really easy to follow taste great Family loved them
I had so much fun making these cookies. Never in my wildest dreams did I ever think I would make Milano cookies. This was my second time making them using a different recipe and that didn’t turn out well. But your recipe worked for me, thanks a bunch!
Followed the recipe exactly and these were a hit!! Even my siblings who don’t usually like the bagged kind could not stop eating these. The perfect amount of sweetness. I used mediterranean sea salt for a special touch. Will be making these again and again!
I’m so happy to hear this! Hooray!
Tessa, my favorite Milano cookies are the chocolate orange ones. Would a teaspoon or half a teaspoon of orange extract work with the melted chocolate chips? Thank you for the recipe and video.
Yes, that should work!
We failed at piping the cookies, but I think it’s still going to taste good. 😀
My dough is so thick that normal and cookie were hard as a rock
Sorry to hear you didn’t have success with this recipe, Deb! Do you use a digital scale to measure your ingredients? Also, what type of pan did you bake them on and for how long?