Copycat Pepperidge Farm Milano Slices Cookies

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

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4.58 from 19 votes

Copycat Pepperidge Farm Milano Slices Cookies

These Homemade Milano Cookies are topped with a layer of semi-sweet chocolate and crushed peppermint candies.

Prep Time15

Cook Time20

chill30

Total Time1 5

Course: Snack

Cuisine: American

Difficulty: Easy

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Stand Mixer
3 Baking Sheet
Rolling Pin

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.

Notes

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