These homemade Milano cookies are even more delicious than the store-bought variety!
I’ve always loved Milano cookies, but the peppermint variety is my absolute favorite.
So, when I went to work on this recipe, I was eager to recreate the mint version – and guess what? They’re so easy to make.
I love creating copycat recipes. There’s something special about taking a store-bought item and creating a homemade version. It’s a fun challenge every time to see if I can make it just as good, or even better.
These cookies are perfect for any party, after-school snack, or really anytime you’re craving a delicious nostalgic snack!
How to Make Homemade Milano Cookies
What are Milano Cookies?
Sold commonly in grocery stores across the US, Milano cookies are deliciously buttery oval-shaped cookies, sandwiched together with a layer of chocolate. Based on Italian-style cookies, the cookie itself is a little crisp and somewhat shortbread-like in texture. They are available in a wide variety of flavors, such as Peppermint Chocolate, Orange Chocolate, Raspberry Chocolate, and Milk Chocolate. The same cookies are known as Monaco Cookies in Canada.
No Leavening Agent?
Much like shortbread and other similar cookies, these Milano cookies don’t contain baking powder or baking soda. Their only leavening comes from creaming the butter and sugar together. Learn more about creaming butter and sugar here. It’s important to avoid your butter getting too warm – about 67°F is perfect. Use an instant-read thermometer for accuracy – but if you don’t have one, see the image below to learn how to tell when your butter is the perfect temperature for creaming.
How to Pipe Milano Cookies
- As you pipe, press into the dough slightly so it doesn’t mound too much.
- Stop squeezing the dough before you pull away.
- Don’t worry about any lumps or bumps, they’ll smooth out when baking.
- If you want to make sure the cookies are uniform, you can draw a guide on your parchment paper using a ruler and a pencil. Draw 3-inch lines spaced an inch or two apart, and flip the parchment over so the pencil lines don’t get on the cookies. Eyeballing it totally works too!
Milano Cookie Recipe Tools
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier:
Milano Cookie Flavor Variations
- I opted for peppermint extract, but feel free to experiment with other extracts to make other flavor variations.
- I haven’t tested anything but peppermint, but orange or raspberry would also be delicious – just keep in mind that other extracts may vary in strength, so start with less and add a little more as needed, to taste.
- Feel free to omit the mint layer if you prefer the plain chocolate variety!
- You can also use dark chocolate, milk chocolate, or white chocolate if you prefer.
How to Store Milano Cookies
Store the cookies in an airtight container at room temperature for up to 5 days.
Can You Freeze Milano Cookies?
Yes, but I recommend just freezing the baked, cooled cookies before adding the chocolate. Place in an airtight container or a freezer bag for up to a month. Thaw for a few hours and allow to come to room temperature before adding the chocolate and assembling.
More Cookie Recipes You’ll Love:
More Nostalgic Recipes:
-
1
stick (113 grams) unsalted butter,
at cool room temperature
-
2/3
cup
(133 grams) granulated sugar
-
1
teaspoon
vanilla
-
1
large egg,
at cool room temperature
-
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) powdered sugar
-
1/4
teaspoon
pure peppermint extract
-
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Scrape down the bowl. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
-
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 logs, about 3-inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, 30 minutes.
-
Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
-
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 a separate bowl, whisk together confectioners’ sugar, peppermint extract, and 3 to 4 teaspoons of water.
-
With a small offset spatula, spread the melted chocolate on the 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.
I've included the ingredients and steps to make Mint Chocolate Milanos, if you desire.
Feel free to experiment with other extracts, such as orange or raspberry, to make other flavor variations - just keep in mind that other extracts may vary in strength, so start with less and add a little more to taste as needed.
Skip the glaze if you'd prefer plain chocolate filling.
This post was originally published in 2016 and updated with weight measurements, additional recipe tips, and a step-by-step video.
oooh you’re an angel! I love Milano cookies. It’s the perfect recipe and easy to make. I recently bought their “orange” chocolate variety. The orange/chocolate flavor is similar to the flavor of the See’s orange/chocolate wafers they offer in the Fall. How would you incorporate the orange flavor into your recipe? With flavoring? With liquor? Love your website!.
Hi Leigh! As Tessa mentions in the pink tip box, “I haven’t tested anything but peppermint, but orange or raspberry would also be delicious – just keep in mind that other extracts may vary in strength, so start with less and add a little more as needed, to taste.” Feel free to experiment with extracts or even adding fine orange zest to the chocolate. I hope that helps! We can’t wait to hear what you think of these cookies! Happy baking 🙂
I’m so excited to try out this homemade Milano cookie recipe! They sound just as delicious as the name brand ones, but with better ingredients; of course. And I’m so glad it won’t take very long to make them.
Has anyone tried freezing these? Hoping to get a jump start on holiday baking…
Hi Gigi! We haven’t tried freezing these, and I don’t believe the fully assembled cookies would freeze super well, as the chocolate in the middle might be weird in the freezing/thawing process. You could try freezing the dough, as Tessa explains in this article here! I hope that helps!
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?
We failed at piping the cookies, but I think it’s still going to taste good. 😀
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!
Reply to Terry: Did you try adding the orange extract? How did it work?
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!
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!
Great recipe really easy to follow taste great Family loved them
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 🙂
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!
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! 🙂
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.
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.
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 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.
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.
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
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 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.
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!
It’s much easier, less messy, and more uniform if you pipe the chocolate onto the cookies.
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!
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.
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
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
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?
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?
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 :/
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.
Please! How do you get these flat (thin) & round??
Mine came out domed; tasted great
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.
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
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.
This is the best version I have ever seen. I think a butter rum extract version would be to die for!! Thank you, Tessa!
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
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!!!
Hi Tessa, these look amazing! Could you please do a recipe for raspberry Milanos?
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.
How did you end up with 54 cookies???????????? I wound up with 18, sandwiched was 9 cookies! Did I pipe them wrong?
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.
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!
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.
Ooh, milanos! i love them so much, but i've never made them. these look so good 🙂
i would do just about anything for a milano cookie… these are too cute!
YUM.