Copycat Pepperidge Farm Milano Slices Cookies

copycat pepperidge farm milano cookies topped with crushed peppermint on a plate

Copycat Pepperidge Farm Milano Slices Cookies

Course: Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

chill: 30

Total Time: 35

Servings: cookies

Calories: 77kcal

Author: Becky Hardin

What's better than a bag of delicious Milano slices? Homemade Milano Cookies! Like any baked good, these sweet, minty and chocolate topped slices, are better when made from scratch.

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Equipment

Ingredients

½ teaspoon baking soda 3 grams
1½ teaspoon white distilled vinegar 7 grams
½ cup unsalted butter 113 grams (1 stick)
¾ cup granulated sugar 150 grams
1 large egg 50 grams
2⅓ cups all-purpose flour 280 grams
1 teaspoon kosher salt 3 grams
6 ounces semisweet chocolate 170 grams, melting wafers recommended
8 peppermint candies 40 grams, such as Brach's Star Brites

Instructions

In a small bowl, combine the baking soda and vinegar. Stir until baking soda is dissolved.
½ teaspoon baking soda, 1½ teaspoon 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 teaspoon 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 ounces 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.

Notes

Use a preheated oven.
Make sure the chocolate on the cookies is set before serving or storing.
The dough spread slightly when baking, so leave 1 inch between cookies.
To crush the peppermint canes, place the canes in a Ziplock bag and crush with a rolling pin.

Storage: Store Milano slices 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