Last Updated on September 14, 2022 by Share My Kitchen
You’re sure to find this recipe heaven sent if you love Pepperidge Farm Milano Cookies! You can finally make some of these delicious cookies in your own kitchen.
Milano cookies are undeniably one of the best store-bought cookies. These cookies are irresistible because of their combination of dark chocolate and crispy vanilla wafer cookies. So, they are great with coffee, as a dessert, or even as a midday treat!
This easy Homemade Milano Cookie recipe will surely impress your family and friends. Enjoy these buttery and crispy cookies, sandwiched between dark chocolate ganache.
What are Milano Cookies?
Milano cookies are oval-shaped butter cookies sandwiched between a layer of chocolate. Pepperidge Farm started selling “Naples” cookies in the Southern states in 1957. The Naples cookies were vanilla wafer cookies with dark chocolate on top. The chocolate, however, began to melt due to the high temperatures in the South. So, they sandwiched two Naples cookies together and made the Milano cookie, as a solution.
Pepperidge Farm makes over 15 types of Milano cookies today, each with a different filling.
Ingredients for Pepperidge Farm Milano Cookies
- Baking soda
- Powdered sugar
- Granulated sugar
- Vanilla extract
How to Make Homemade Pepperidge Farm Milano Cookies
It is easy to make Milano cookies at your home. It takes just a few steps to make the cookie batter and only a few minutes for the ganache center.
Making vanilla wafer cookies might be the most difficult part since you need to ensure that they are all the same size and shape. You will need a ruler and a pencil to draw twelve 2 1/2-inch lines, which are spaced equally on a parchment paper. Then, flip the paper over, place it on the baking sheet, with the written side facing down, and use the lines as a guide. The cookies will be piped onto a baking sheet, so try to make them uniform.
The ganache filling is made from heating cream and pouring it on top of chopped chocolate. After the ganache has cooled, spread a little ganache onto the flat side of a cookie, then top it with the flat side of a different cookie. It’s that easy! You don’t even have to make a ganache. Instead, just melt the chocolate and use it as the filling. You won’t want to buy another store-bought version of these Homemade Milano Cookies.
- Ingredients at room temperature: Before you begin, make sure the butter, eggs, and milk have reached room temperature.
- Accuracy: To get the most precise results, use a scale in the kitchen to measure the flour and sugars.
- Uniform cookies: Use a ruler or pencil to draw twelve 2 1/2-inch, which are spaced equally, on a parchment paper. Then, flip the paper over, place it on a baking sheet, with the written side facing down, and use the lines to guide you.
- Pair the cookies: You should pair the cookies of approximately the same length and width before assembling them. This will make it easier to assemble the cookies.
- Assembling cookies: Use a small offset spatula to spread the ganache on the cookies. You can also use a butter knife.
Pepperidge Farm Milano Cookies Recipe Card
- Hand mixer or stand mixer
- Baking sheet
- Piping bag with round tip
- Small saucepan
- Small offset spatula
- 1 ½ cups flour
- 1 tbsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup butter room temperature
- ½ cup powdered sugar
- ⅓ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tbsp milk room temperature
- 1 cup heavy cream
- 8 ounces chocolate chopped (semisweet, bittersweet, or dark)
- Preheat the oven to 400°F. Cut 2 pieces of parchment paper. Then, with a ruler and pencil, draw lines measuring 12-2 1/2 inches across, spaced approximately 3 inches apart. Put the parchment papers, with the written side down on the baking sheet and set aside.
- Then, whisk the flour, cornstarch, baking soda, and salt together; use 1 1/2 cups of flour, 1 tbsp of cornstarch, 3/4 tsp of baking powder, and 1/2 of tsp salt.
- Use a stand mixer fitted to the paddle attachment, or a large bowl with a hand mixer to beat butter, powdered sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes. Then, add in the vanilla and egg, and beat until well combined; use 1/2 cup of butter, 1/2 cups of powdered sugar, 1/3 cup of granulated sugar, 1 egg, and 1 tsp of vanilla extract
- Add the dry ingredients to the wet ingredients and mix until combined. Lastly, beat in the milk (1 tbsp of milk).
- Next, transfer the batter into a large piping bag with a 1/2-inch round tip. Use the markings you made earlier to pipe the batter onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Take it out of the oven and let cool for 5 minutes, then transfer to a cooling rack. Repeat the previous steps with the remaining batter.
- Pour the chopped chocolate into a medium-sized bowl to begin making the ganache. Then, heat the heavy cream in a saucepan until it starts to simmer. Do not let it boil! Add the chocolate and allow it to sit for 2 to 3 minutes. Stir the mixture gently until the chocolate has completely melted. Let it cool and thicken to a spreadable consistency.
- Spreading the ganache on the flat side of a cookie and sandwiching it with the flat side of another cookie. Then, continue with the remaining cookies you baked for this batch.
Frequently Asked Questions
How do I properly store Pepperidge Farm Milano Cookies?
Keep the cookies covered at room temperature up to 5 days.
Is it okay to freeze Pepperidge Farm Milano Cookies?
Yes, these cookies freeze well! The vanilla wafers can be frozen in a freezer-safe container. Once you’re ready to eat the cookies, take them out of the freezer, prepare the ganache, and assemble. The assembled cookies can also be frozen in a freezer-safe container for up to 3 months.
Can I make this Pepperidge Farm Milano Cookie recipe ahead of time?
Vanilla wafers can be prepared and baked up to 2 days ahead of assembling. Once you are ready to serve them, prepare the ganache, and assemble your cookies.