Milano cookies. You know what we’re talking about, yes? The buttery cookies made by Pepperidge Farm that are darn near impossible to not inhale by the fistful? This is the homemade version. And they’re better than you can even imagine.
Milano cookies are, in case you’re somehow unfamiliar with the marvel of mid-century American processed foods, “those European vanilla cookies sandwiched together with chocolate from the folks at Pepperidge Farm,” explain the authors of this recipe. [Editor’s Note: Our friends in Canada will know these as Monaco cookies.] And it’s pretty hard to stop at just one. Why bother making them from scratch, you ask? Won’t homemade Milano cookies take longer than a jaunt to the store for a bag of Pepperidge Farm that you rip open the second you get into the car? Why yes, it will. But where’s the satisfaction in that? Where’s the pride? Where’s the strangely soothing longing that comes with prolonged anticipation? Where’s the loveliness that comes with a perfectly imperfect homemade touch? Because seriously, folks, the Pepperidge Farm Milano cookies simply can’t compete with these magnificently lovely homemade Milano cookies. They’re so excellent we actually named the book in which the recipe is found one of our favorite cookbooks of the year. Originally published July 11, 2015.–Renee Schettler Rossi
Homemade Milano Cookies
- Quick Glance
- 1 H, 30 M
- 4 H
- Makes about 36
Special Equipment: Ateco tip #895 for piping the cookies and filling them with hot fudge
IngredientsEmail Grocery List
Recipe Testers Reviews
Though this Milano cookies recipe requires a little time and effort, the end result is a buttery, fudgy indulgence. The folding of parchment paper made piping the strips of batter easy. I baked 1 sheet of cookies at a time. I had the browned edges but the inner portion of the cookies were on the soft side, so I turned the oven off and left the cookies inside for about 30 minutes. They were crisp at this point. The hot fudge sauce is easy to make and spreads easily. The end result is homemade Milano cookies that taste better-quality than store-bought Milanos. The cookies taste buttery and the chocolate is fudgy. I made the second batch with a thicker layer of fudge.
These copycat Milano cookies are very tasty, but when it comes to making them, they’re not for the faint of heart!
You absolutely do not need the Ateco pastry tip, which even in a town the size of Atlanta was impossible to find. I used a disposable Walton pastry bag with no tip. The key is to hold the opening of the pastry bag on the parchment as you move it to keep the cookies thin. I found it far simpler to pipe 3 continuous lines, rounding the ends at the beginning and end with a short segment in the middle as the second stroke. It may take a bit of practice but your technique will improve with each cookie.
Making the cookies and the fudge at the same time led to problems for me. I highly recommend making the fudge the night before and refrigerating it overnight in a disposable piping bag. This will allow for a much more satisfying baking experience. Piping the hot fudge onto the cookies was pretty routine, and the end result was great shortbread-like cookies with a rich and super fudgy center.