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What’s better than a bag of delicious Milano slices? Homemade Milano Cookies! Like any baked good, these sweet, minty, and chocolate-topped slices taste way better when made from scratch. I take a basic cookie and transform it into a Pepperidge Farm knockoff by adding a layer of semi-sweet chocolate and crushed peppermint candies. I love having these cookies on hand at Christmas.
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Pin ItMarvelous Milano Cookies
These copycat Milano cookies are simple to make, look great, and taste divine. Plus, this recipe makes a big batch of around 50 cookies, which is great for the holidays.
It couldn’t be easier to make these copycat Milano cookies. I prepare a basic cookie dough, and once the cookies are baked and cooled, it’s just a matter of adding a layer of melted chocolate and the crushed peppermint candies. Simple, chocolatey, minty, and festive, these cookies are great for cookie exchanges, holiday celebrations, class parties, or to have on hand with a cup of coffee or tea. The dough does need time to chill, so if you add them to your holiday to-do list, make sure to allocate about 30 minutes or so.
Though store-bought Milano cookies are oval and prepared as sandwiches, I’ve made these cookies round and added the chocolate mint as a topping. Different shape but still the same great taste.
Tips for Beginners
- Don’t overpack the flour. Use the spoon and level method. Spoon the flour into the measuring cup and then level off with a knife. If you scoop the flour directly into the cup, you may end up with too much flour, which will affect the texture of the cookie.
- Don’t forgo chilling. Chilling the dough helps solidify the butter so the cookies don’t spread too much when you bake them. If the cookies spread too much, they may turn out too thin and burn.
- Change up the chocolate and candies. While the semi-sweet chocolate and peppermint candies mimic Milano’s flavor, you can use any type of chocolate and a different candy for a different flavor profile.
Copycat Pepperidge Farm Milano Slices Cookies
Ingredients
- ½ tsp baking soda 3g
- 1½ tsp white distilled vinegar 7g
- ½ cup unsalted butter 113g (1 stick), room temperature
- ¾ cup granulated sugar 150g
- 1 large egg 50g, room temperature
- 2⅓ cups all-purpose flour 280g
- 1 tsp kosher salt 3g
- 6 oz. semisweet chocolate 170g, melting wafers recommended
- 8 peppermint candies 40g, such as Brach's Star Brites
Instructions
- In a small bowl, combine the baking soda and vinegar. Stir until baking soda is dissolved.½ tsp baking soda, 1½ tsp white distilled vinegar
- Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on HIGH until the mixture is fluffy and creamy, about 3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the egg and mix 1 minute.1 large egg
- Add the baking soda/vinegar and mix well.
- In a medium bowl, whisk the flour and salt together and add to the creamed butter mixture. Mix on low just until the flour is incorporated.2⅓ cups all-purpose flour, 1 tsp kosher salt
- Transfer the dough to plastic wrap and shape into a disk; chill for 30 minutes.
- Heat the oven to 350°F and adjust the oven rack to the middle position. Line 3 large baking sheets with parchment.
- After the dough has chilled, place it on a lightly floured work surface and roll to ⅙-inch thickness.
- Cut into rounds (I used 1¾-inch fluted rounds), and transfer the cut dough to the prepared baking sheets. The dough spreads very slightly, so leave about 1-inch between rounds.
- Bake cookies at 350°F for 11-14 minutes, or until golden brown and crisp. (I prefer these cookies extra crispy.)
- Transfer cookies to a cooling rack and completely cool before icing.
- Melt the chocolate in the microwave on HIGH until melted and creamy. Stir every 15 seconds with a dry, clean rubber spatula.6 oz. semisweet chocolate
- Place the peppermint candies in a zipper-style plastic bag and crush with a rolling pin.8 peppermint candies
- When the cookies have cooled, spread with melted chocolate and sprinkle with crushed peppermints.
- Let the chocolate set before serving and before storing.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 3 Baking Sheet
- Rolling Pin
Becky’s Tips
- Use the spoon and level method to measure the flour so you don’t end up with too much flour.
- Allocate time to chill the dough so the cookies don’t spread too much.
- Change up the chocolate or use a different candy for a different flavor cookie.
- Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
These cookies will stay fresh when stored in an airtight container at room temperature for about five days, or place them in the fridge for up to 1 week. After that, it’s best to freeze them.
Freeze
Freeze leftover cookies for up to 1 month. Thaw at room temperature.
Serving Suggestions
These cookies go great with a glass of cold milk or a cup of oat milk. But I also like to pair these cookies with a cold and creamy caramel frappuccino, or if I’m in the mood to serve the cookies with a hot drink, this banana bread latte is a great option. This recipe makes a big batch of cookies, which is great when I’m entertaining.
More Cookie Recipes to Try
- I make these No Bake Cookies with cocoa powder, sugar, peanut butter, and oats for a soft, chewy, chocolatey cookie that’s irresistible.
- These Chocolate Chip Cookies are soft and chewy with bursts of yummy chocolate.
- Hermit Cookies are old-fashioned spice cookies made with molasses for a rich sweetness.
