Tessa’s Recipe Rundown
Taste: The cookies are mildly sweet and pair beautifully with the semisweet chocolate filling.
Texture: The cookies are slightly crumbly with a little bite, while the chocolate is super smooth.
Ease: The assembly was probably the most hands-on (and messy) part. An offset spatula makes it much easier!
Pros: Impressive and scrumptious.
Cons: A little messy – but it would be a super fun recipe to make with your kids.
Would I make this again? I have made these countless times!
This post may contain affiliate links. Read our disclosure policy.
These homemade Milano cookies are even more delicious than the store-bought variety!
I’ve always loved Milano cookies, but the peppermint variety is my absolute favorite.
So, when I went to work on this recipe, I was eager to recreate the mint version – and guess what? They’re so easy to make.
I love creating copycat recipes. There’s something special about taking a store-bought item and creating a homemade version. It’s a fun challenge every time to see if I can make it just as good, or even better.
These cookies are perfect for any party, after-school snack, or really anytime you’re craving a delicious nostalgic snack!
How to Make Homemade Milano Cookies
What are Milano Cookies?
Sold commonly in grocery stores across the US, Milano cookies are deliciously buttery oval-shaped cookies, sandwiched together with a layer of chocolate. Based on Italian-style cookies, the cookie itself is a little crisp and somewhat shortbread-like in texture. They are available in a wide variety of flavors, such as Peppermint Chocolate, Orange Chocolate, Raspberry Chocolate, and Milk Chocolate. The same cookies are known as Monaco Cookies in Canada.
No Leavening Agent?
Much like shortbread and other similar cookies, these Milano cookies don’t contain baking powder or baking soda. Their only leavening comes from creaming the butter and sugar together. Learn more about creaming butter and sugar here. It’s important to avoid your butter getting too warm – about 67°F is perfect. Use an instant-read thermometer for accuracy – but if you don’t have one, see the image below to learn how to tell when your butter is the perfect temperature for creaming.
How to Pipe Milano Cookies
- As you pipe, press into the dough slightly so it doesn’t mound too much.
- Stop squeezing the dough before you pull away.
- Don’t worry about any lumps or bumps, they’ll smooth out when baking.
- If you want to make sure the cookies are uniform, you can draw a guide on your parchment paper using a ruler and a pencil. Draw 3-inch lines spaced an inch or two apart, and flip the parchment over so the pencil lines don’t get on the cookies. Eyeballing it totally works too!
Milano Cookie Recipe Tools
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier:
- Ateco plain tip (#808) and a disposable piping bag to pipe out uniform logs of cookie dough.
- You can also use a quart-size baggie and simply snip a 3/4-inch hole in one side to pipe the dough.
- Use a small offset spatula to spread the filling over the cookies.
- Place cookies in jumbo paper cupcake/muffin liners before serving, so they really look like the packaged Milanos!
Milano Cookie Flavor Variations
- I opted for peppermint extract, but feel free to experiment with other extracts to make other flavor variations.
- I haven’t tested anything but peppermint, but orange or raspberry would also be delicious – just keep in mind that other extracts may vary in strength, so start with less and add a little more as needed, to taste.
- Feel free to omit the mint layer if you prefer the plain chocolate variety!
- You can also use dark chocolate, milk chocolate, or white chocolate if you prefer.
How to Store Milano Cookies
Store the cookies in an airtight container at room temperature for up to 5 days.
Can You Freeze Milano Cookies?
Yes, but I recommend just freezing the baked, cooled cookies before adding the chocolate. Place in an airtight container or a freezer bag for up to a month. Thaw for a few hours and allow to come to room temperature before adding the chocolate and assembling.
More Cookie Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Soft & Chewy Sugar Cookies
- Glazed Lemon Cookies
- Peanut Butter Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
More Nostalgic Recipes:
Homemade Milano Cookies
Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon vanilla
- 1 large egg, at cool room temperature
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 4 ounces (113 grams) semisweet chocolate chips
Mint Layer (optional)
- 3/4 cup (94 grams) powdered sugar
- 1/4 teaspoon pure peppermint extract
Instructions
- In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Scrape down the bowl. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
- Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 logs, about 3-inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, 30 minutes.
- Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
- Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth.
- If desired, in a separate bowl, whisk together confectioners’ sugar, peppermint extract, and 3 to 4 teaspoons of water.
- With a small offset spatula, spread the melted chocolate on the flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together.
- Cookies can be stored in an airtight container up to 5 days.
Recipe Notes
This post was originally published in 2016 and updated with weight measurements, additional recipe tips, and a step-by-step video.
oooh you’re an angel! I love Milano cookies. It’s the perfect recipe and easy to make. I recently bought their “orange” chocolate variety. The orange/chocolate flavor is similar to the flavor of the See’s orange/chocolate wafers they offer in the Fall. How would you incorporate the orange flavor into your recipe? With flavoring? With liquor? Love your website!.
Hi Leigh! As Tessa mentions in the pink tip box, “I haven’t tested anything but peppermint, but orange or raspberry would also be delicious – just keep in mind that other extracts may vary in strength, so start with less and add a little more as needed, to taste.” Feel free to experiment with extracts or even adding fine orange zest to the chocolate. I hope that helps! We can’t wait to hear what you think of these cookies! Happy baking 🙂
I’m so excited to try out this homemade Milano cookie recipe! They sound just as delicious as the name brand ones, but with better ingredients; of course. And I’m so glad it won’t take very long to make them.
Has anyone tried freezing these? Hoping to get a jump start on holiday baking…
Hi Gigi! We haven’t tried freezing these, and I don’t believe the fully assembled cookies would freeze super well, as the chocolate in the middle might be weird in the freezing/thawing process. You could try freezing the dough, as Tessa explains in this article here! I hope that helps!
My dough is so thick that normal and cookie were hard as a rock
Sorry to hear you didn’t have success with this recipe, Deb! Do you use a digital scale to measure your ingredients? Also, what type of pan did you bake them on and for how long?
We failed at piping the cookies, but I think it’s still going to taste good. 😀
Tessa, my favorite Milano cookies are the chocolate orange ones. Would a teaspoon or half a teaspoon of orange extract work with the melted chocolate chips? Thank you for the recipe and video.
Yes, that should work!
Reply to Terry: Did you try adding the orange extract? How did it work?
Followed the recipe exactly and these were a hit!! Even my siblings who don’t usually like the bagged kind could not stop eating these. The perfect amount of sweetness. I used mediterranean sea salt for a special touch. Will be making these again and again!
I’m so happy to hear this! Hooray!