Mint chocolate Milano cookies are crisp and buttery homemade treats. These cookie sandwiches are filled with peppermint and orange-infused dark chocolate. A perfect holiday dessert or for a cookie exchange!
Recipe Science
- All-purpose flour contains 10 to 13% protein, creating a thinner, crunchier cookie that mimics the commercial Milano texture.
- Softened butter creamed with granulated sugar forms air pockets for a light texture, golden color, and crunch.
- Yolks add richness and binding, while whites provide structure. They create a smooth, pipable batter for evenly shaped cookies.
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Featured Comment 18
“Certainly one of my favorites! Thank you for all your information. I love knowing I can rely on your knowledge when I don’t have a clue sometimes! You are the Best!”—Dawn C.
Why It Works
Growing up, I always loved grocery shopping with my mom because she let me choose one special treat to take home. More often than not, my pick was Pepperidge Farm Milano cookies—a perfect balance of buttery, crisp cookies and rich, dark chocolate with a hint of refreshing mint. Each pair of cookies nestled in a white paper liner felt so elegant, and let’s be honest, it was impossible to stop at just one. That iconic combination of cookies and chocolate was always a win in my book.
I created homemade Milano cookies, starting with a simple yet precise base of flour, butter, sugar, and eggs. The batter is thick enough to pipe, creating both tender and crunchy cookies. Achieving the perfect texture comes down to understanding the key ingredients—like balancing the butter and sugar for just the right amount of crispness—and mastering techniques such as tempering chocolate for a glossy, smooth filling. Warning: You might never want the store-bought version again!
Ingredients You’ll Need
- Flour: All-purpose flour with a moderate protein level gives a thinner, more crunchy cookie, like the commercial product.
- Butter: Softened butter provides the right consistency for creaming with sugar. This process creates small air pockets in the dough, which help give the cookies their light, crisp texture.
- Sugar: Granulated sugar crystals contribute to the cookie’s crunchy texture. They caramelize slightly during baking, enhancing the cookies’ golden color and adding a subtle layer of sweetness.
- Eggs: Egg yolks and egg whites create a smooth, pipable batter for Milano cookies. Yolks add richness and fat, helping to bind the ingredients and create a tender texture. Egg whites provide structure and elasticity, allowing the batter to flow easily through a piping bag.
- Flavoring: Vanilla extra adds warm, baked notes, while salt enhances the cookies’ flavor. Peppermint extracts add a distinctive cooling effect. Orange zest adds a lingering citrus taste, but it is optional.
- Chocolate: Dark bittersweet chocolate chips like 60% cacao are ideal for the cookie filling because they provide a rich, intense flavor that complements the buttery cookies.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Milano cookies recipe is easy to customize! Try these tasty options:
- Make It Gluten-Free: Using gluten-free baking flour yields a thicker cookie and takes a minute or two to bake.
- Flavoring: Add almond extract, rose water, lemon or orange extract or zest, or crushed candy canes to the chocolate filling.
- Chocolate: For a sweeter flavor, use milk chocolate, semi-sweet chocolate, or white chocolate. If you are making this recipe gluten-free, make sure to find certified chocolate.
How to Make Milano Cookies
Step 1: Heat the Oven
Preheat the oven to 325°F (163°C) to ensure a consistent, gentle bake that prevents the cookies from over-browning. Line two baking sheets with parchment paper to create a nonstick surface.
Step 2: Mix the Dry Ingredients
Whisk together the flour and salt to evenly distribute the ingredients and ensure a uniform dough texture.
Step 3: Mix the Wet Ingredients
Cream the softened butter and sugar on medium speed until well combined, creating a smooth base for the batter. Add the eggs, egg white, and vanilla, then increase the speed to high. This aerates the mixture, incorporating air bubbles and contributing to the cookies’ light texture. Mix until the batter becomes light and fluffy.
Step 4: Make the Batter
Gradually add the flour mixture to the wet ingredients, mixing at a low speed to ensure even incorporation without overworking the batter. This helps maintain the cookies’ delicate texture.
Step 5: Pipe the Batter
I used a resealable plastic bag with a ¾-inch hole cut in the corner to pipe the oval shaped cookies. Piping the cookies can be tricky, so here’s a helpful tip: mark 2-inch sections on the parchment paper with a pencil to ensure consistent lengths. Flip the parchment over to avoid getting pencil marks on the cookies while still using the guide.
After a few tries, you’ll find your rhythm. Aim for similar lengths and widths so the cookies can be paired evenly, but don’t stress if some are mismatched—it adds a homemade charm, and no one will mind once they take a bite! The surface won’t be completely smooth, but it will even out beautifully during baking.
Step 6: Bake
Bake one tray at a time, allowing the cookies to bake uniformly. Bake for 13 to 15 minutes or until the edges are light golden brown, indicating they are perfectly crisp and ready.
Step 7: Cool
Cool the cookies on the baking sheet for 5 minutes to allow them to set and harden. Transfer them to a cooling rack to cool completely, ensuring a crisp texture. Once cooled, pair the cookie halves by matching similar shapes and sizes to prepare for filling.
Step 8: Melt the Chocolate
Melt the chocolate in a double boiler until smooth, ensuring gentle, even heating to prevent scorching. Stir in the peppermint extract to infuse the chocolate with a refreshing flavor. Remove from the heat and allow it to cool for 10 minutes, ensuring it thickens slightly for easier spreading onto the cookies.
Expert Tip: I used Ghirardelli 60% cacao bittersweet chips and added a hint of peppermint extract and fresh orange zest to give the cookie a little more zing.
Step 9: Fill the Cookies
Apply the melted chocolate to one flat side of the cookie and let it cool at room temperature for about 10 minutes before adding the tops. This helped the tops stay put once cooled and then lightly pressed together. Allowing the chocolate to cool once spread onto the cookie allows it to set faster.
Pro Tip: For extra security, refrigerate the cookies on the tray on a flat surface for a few minutes after cooling and assembling.
Who will you share these irresistible cookies with? This homemade version of Milano cookie treats are fun and perfect for homemade gifts, cookie exchanges, or simply enjoying a hot cup of coffee or tea. I hope they earn a spot on your must-bake list!
Frequently Asked Questions
Pepperidge Farm created the Milano cookie in the 1950s as a solution to melting chocolate in their Naples cookie. They crafted the iconic treat we love today by sandwiching the chocolate between two crisp, buttery cookies.
To keep homemade Milano cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer or with parchment between layers for up to 2 months. When ready to serve, defrost them at room temperature for about an hour to restore their crisp texture.
Yes, you can make Milano cookies gluten-free! For best results, substitute regular flour with gluten-free baking flour, such as Bob’s Red Mill. The cookies will be slightly thicker and may require an additional minute or two of baking time. If you’re making a gluten-free version, ensure all ingredients, including the chocolate, are certified gluten-free.
More Cookie Recipes
If you tried these Milano Cookies, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mint Chocolate Milano Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 2 large whole eggs
- 1 egg white
- 2 teaspoons vanilla extract
- 8 ounces chocolate chips, semi-sweet or bittersweet
- 1/2 teaspoon peppermint extract
- orange zest, optional
Instructions
- Heat the Oven – Preheat oven to 325°F (163ºC). Line two baking sheets with parchment paper, set aside.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour and salt. Set aside.
- Mix the Wet Ingredients – Using the paddle attachment of a stand mixer, mix the softened butter and sugar over medium speed for about 30 seconds. Add the whole eggs, egg white, and vanilla. Continue to mix on high until light and fluffy for about 1 minute, scraping the sides of the bowl as needed.
- Make the Batter – Gradually add the flour mixture and mix over low speed until just incorporated.
- Pipe the Batter – Transfer the batter to a pastry bag or resealable bag with a ¾-inch opening snipped in one corner. Pipe batter into 2-inch long strips, ¾-inch wide onto the parchment paper lined sheets, about 2-inches apart.
- Bake – Bake one tray at a time in the center of the oven for 13 to 15 minutes, or until the edges of the cookies just begin to brown.
- Cool – Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely. Arrange cookie halves in pairs of similar shape and size.
- Melt the Chocolate – Melt the chocolate in a double boiler until smooth. Stir in peppermint extract. Remove from heat and let cool for 10 minutes.
- Fill the Cookies – Spoon ½ to 1 teaspoon chocolate onto one cookie half. Sprinkle on orange zest if using. Repeat with half of the other cookies. Place cookies on a baking sheet and allow to cool for 10 minutes. Gently press the other half on top until the chocolate just reaches the edges. Let the sandwiches sit until the chocolate has set. You can refrigerate them to set the cookies quicker if needed.
Recipe Video
Notes
- Storing: Cookies can be stored in an airtight container for up to 5 days, frozen for up to 2 months, and defrosted for an hour before serving.
- Make it Gluten-Free: Use gluten-free baking flour and chocolate.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Johannah Delunas says
My son has been missing these, I cut out processed food in our home. So, I was thinking madeleines, and bought the Silpat molds. I found your recipe afterwards. I really want to use the molds, will that mess it up?
Jessica Gavin says
I don’t think the molds will work with the milano cookie recipe. To get the crisp cookie texture, it’s better for the batter to be piped flat on the pan.
Dawn Caro says
I really want to try these. Certainly one of my favorites! I have found some wonderful flavoring emulsions that I love and feel they give a more honest flavor to the products I am making. I plan to use tat for the mint in here. And may try some raspberry as well. Thank you for all your information. I love knowing I can rely on your knowledge when I don’t have a clue sometimes! You are the Best!
Jessica Gavin says
Thank you, Dawn! I can’t wait to hear how to the cookies turn out with the flavor emulsions. I’d love to hear the result!
Sophie says
Hi, I’m trying to use this quarantine time to experiment with baking and want to make these to send my family. Are the pictures the regular or GF version? I like your recipe most, but the cookies look thick. And is the 3/4″ hole in the ziploc just literally the length of the cut I make? Or do I have to calculate diameter? And do you have any tips for shipping/making them last so my family can enjoy them a few states away? Thanks a lot, I can’t wait to try these!
Jessica Gavin says
Hi Sophie, great questions! The picture is the gluten-free version which was a bit thicker than the all-purpose flour (check out the video for that thickness). Yes, make the length of the cut 3/4-inch (when the bag is flat). Fo shipping, I would place a few in cupcake liners (if you have any) and then wrap each of those in plastic wrap, then place them in a resealable plastic bag, or plastic container would work even better. Make sure to put newspaper or the styrofoam popcorn to surround all sides of the box. Also, since these have chocolate you may want to put one of those durable ice packs in the box below the cookies or ask the shipping center the best way to keep them cool. Sometimes they can designate where to keep them in the trucks, room temperature and below is good.
Sophie says
Hi Jessica,
Thank you so much for the information! I will do all that 🙂
Mika says
They are good but I will use 1cup of sugar instead. I didn’t use orange zest. Definitely keeping this recipe. Thanks for the recipe!?❤
Rica says
These look delicious! I have a few questions though. Some recipes mix heavy cream with the chocolate. How do you think this affects it? Also, some recipes make use of powdered sugar instead of granulated sugar. Does this make a difference? And lastly (hehe), does using white eggs instead of the whole egg make a difference? I saw other recipes using just white eggs. Hehe i can’t wait to hear back!
Jessica Gavin says
Love all of the food science questions Rica! Mixing cream and chocolate creates a luscious chocolate ganache. The chocolate will be a little softer once cooled so it won’t have the chocolate “bite”. It’s totally up to you which texture you prefer. Granulated sugar is better for creaming with butter if you are trying to add some air into the cookie batter. Granulated sugar will also make you cookies more crisp, powdered sugar tends to make cookies a little more chewy but may hold shape a little better. Egg whites are mostly protein so it will give a crisp and drier cookie. If you include the egg yolk it will give a more tender cookie, richer flavor and more golden color. I hope that helps!
Angie says
I think you forgot to mention when to add the peppermint extract, but I assume it’s added to the melted chocolate.
Thanks, they look delicious.
Jessica Gavin says
Hi Angie- Thank you so much for the comment! I updated the recipe with the changes 🙂
Tiffany says
I’ll definitely be trying these soon! I grew up on those cookies and can’t get enough of them. Yours look delicious!
Jessica Gavin says
Thank you Tiffany! I would love to hear how yours turn out 🙂
brita says
Jessica these look SO good! I adored these growing up (and still do). Definitely saving this to cook over my Christmas break. Beautiful pictures as well!
Jessica Gavin says
Thank you Brita! There are definitely some cookies that are nostalgic that I will always love! Let me know if you get a chance to make the recipe 🙂
CakePants says
I wouldn’t have thought to pair peppermint extract and orange zest, but these look fantastic! That’s such a sweet little tradition you and your mom had at the store.
Jessica Gavin says
Thank you CakePants! The orange is pretty subtle and the mint anhances the flavor of chocolate just the right amount. I think it was the only way for my mom to keep me calm while she shopped, hehe.