Tessa’s Recipe Rundown
Taste: The cookies are mildly sweet and pair beautifully with the semisweet chocolate filling.
Texture: The cookies are slightly crumbly with a little bite, while the chocolate is super smooth.
Ease: The assembly was probably the most hands-on (and messy) part. An offset spatula makes it much easier!
Pros: Impressive and scrumptious.
Cons: A little messy – but it would be a super fun recipe to make with your kids.
Would I make this again? I have made these countless times!
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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:
- Ateco plain tip (#808) and a disposable piping bag to pipe out uniform logs of cookie dough.
- You can also use a quart-size baggie and simply snip a 3/4-inch hole in one side to pipe the dough.
- Use a small offset spatula to spread the filling over the cookies.
- Place cookies in jumbo paper cupcake/muffin liners before serving, so they really look like the packaged Milanos!
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:
- Bakery Style Chocolate Chip Cookies
- Soft & Chewy Sugar Cookies
- Glazed Lemon Cookies
- Peanut Butter Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
More Nostalgic Recipes:
Homemade Milano Cookies
Ingredients
- 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
Instructions
- 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.
Recipe Notes
This post was originally published in 2016 and updated with weight measurements, additional recipe tips, and a step-by-step video.
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!
[…] Homemade Milano Cookies by Handle the Heat […]
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