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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 minutes
Cook Time: 20 minutes
chill: 30 minutes
Total Time: 35 minutes
Servings: 48 cookies
Calories: 77kcal
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. 
Print Recipe

Ingredients

  • ½ teaspoon baking soda 3 grams
  • 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

Serving: 1cookie | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 66IU | Calcium: 4mg | Iron: 1mg