These copycat Milanos are so close to the original I kind of feel like I can sell them. JUST KIDDING. But, they are truly amazing – the chocolate ganache filling stuffed in between two crunchy cookies. *chefs kiss* Dip them in milk and oooooooo baby.

They are actually so easy to make, too. Growing up, Milanos were like the superior cookie – I could open up a pack and it would be gone in 5 minutes. There is something that is just so simple and delicious of a perfectly crisp cookie with some sweet chocolate in the middle. Dipped in milk, the cookie becomes a bit soft and basically melts in your mouth.

Milano cookies are manufactured by Pepperidge Farm as a part of their series of “European” cookies. Each cookie consists of a thin layer of chocolate sandwiched between two biscuit cookies. They are not technically Italian, but they are inspired by Italian-style cookies. Which we all know are amazing.

What ingredients do I need?

For the cookie, you will need:

  • All purpose flour
  • Salt
  • Unsalted butter, room temperature
  • Powdered sugar
  • Egg whites, room temperature
  • Vanilla extract

For the chocolate layer, you will need:

  • Semi-sweet/milk/dark chocolate
  • Heavy cream/heavy whipping cream

How do I make copycat Milanos?

We start by making the cookies which are really simple. We beat the butter and powdered sugar together on medium speed until light and creamy. Add the egg whites and vanilla and mix until well combined. Add the flour and salt and mix on low speed until a creamy dough forms. It will be sticky and impossible to roll, which is why we use a piping bag!

Put the dough in a piping bag with a 1/2 inch round tip and pipe 2 1/2-3 inch lines on parchment paper. These cookies will spread a lot, so make sure there is enough room in between cookies! Bake the cookies for 9-11 minutes at 350 degrees until crisp on the edges.

While the cookies are baking, make the filling. Chop your chocolate and place it in a heat-proof bowl. Warm the heavy cream in a sauce pan over medium heat until it begins to simmer (not boil). Pour the warmed heavy cream over the chocolate and let it sit for three minutes. The finer your chocolate is chopped, the quicker it will melt.

After the three minutes, use a rubber spatula to gently fold the chocolate and cream together until combined and super creamy and delicious. Once the cookies are done and slightly cooled, place a thin layer of chocolate on one cookie, and press another on top of the chocolate. Repeat with all the cookies! Let the chocolate harden at room temperature, or in the refrigerator/freezer if you’re impatient like me. Then enjoy!

The greatest part about these copycat Milanos is they actually come together so quickly. Not to mention you can eat the leftover chocolate ganache filling with a spoon. Enjoy baking, babies!

Some other great cookie recipes are my Chocolate Chip Cookies and S’mores Cookies!

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Yield: 20 cookies

Copycat Milanos

Ingredients
 

Cookie

  • 2 1/2 cups all purpose flour, spooned and leveled
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups powdered sugar
  • 4 egg whites, room temperature
  • 1 tbsp vanilla extract

Chocolate Ganache Filling

  • 4 oz good quality semi-sweet chocolate, chopped
  • 1/2 cup heavy cream or heavy whipping cream

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Draw 2 1/2-3 inch lines on the parchment paper, a couple of inches apart. This will be for later when we are piping the dough.
  • Beat the butter and powdered sugar together on medium speed until light and creamy. Add the egg whites and vanilla extract and mix on medium speed until well combined.
  • Add the flour and salt and mix on low speed until a creamy dough forms. It will be sticky and impossible to roll, which is why we use a piping bag.
  • Put the dough in a piping bag with a 1/2 inch round tip and pipe the dough on the previously drawn out lines. These cookies will spread a lot, so make sure there is enough room in between cookies. Bake the cookies for 9-11 minutes until crisp on the edges.
  • While the cookies are baking, make the filling. Chop your chocolate and place it in a heat-proof bowl. Warm the heavy cream in a sauce pan over medium heat until it begins to simmer (not boil). Pour the warmed heavy cream over the chocolate and let it sit for 3 minutes. The finer your chocolate is chopped, the quicker it will melt.
  • After the three minutes, use a rubber spatula to gently fold the chocolate together until combined. Once the cookies are done and slightly cooled, place a thin layer of chocolate on one cookie, and press another on top of the chocolate. Repeat with all the cookies. Let the chocolate harden at room temperature, or in the refrigerator/freezer. Then enjoy!
Tried this recipe?Let us know how it was!