Pepperidge Farm Milano Cookies
Recreate the irresistible allure of classic Pepperidge Farm Milano Cookies with this easy homemade recipe! These delicate, crisp butter cookies feature a luscious dark chocolate filling that’s melted with a touch of heavy cream for an ultra-smooth texture. With just a few simple ingredients like unsalted butter, powdered sugar, and vanilla extract, you’ll create elegant, oblong-shaped cookies that are baked to golden perfection in under 10 minutes. Perfect for afternoon tea, gifting, or indulgent snacking, these sandwich cookies maintain their rich, buttery flavor and crisp texture for up to five days. Whether you’re a fan of the store-bought original or simply love baking elegant treats at home, this homemade Milano cookie recipe will not disappoint!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Powdered sugar
- 1.5 teaspoons Vanilla extract
- 2 large Egg whites
- 1 cup All-purpose flour
- 1 cup Dark chocolate chips or chopped dark chocolate
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat the softened butter and powdered sugar together using a hand or stand mixer until light and fluffy.
Add the vanilla extract and mix until incorporated. Gradually add the egg whites, one at a time, mixing until smooth.
Slowly mix in the all-purpose flour until a smooth, thick batter forms. Be careful not to overmix.
Transfer the batter into a piping bag fitted with a medium round tip, or use a plastic bag with the corner snipped off. Pipe 2-inch-long, oblong shapes onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies turn golden brown. Remove from the oven and let the cookies cool completely on the baking sheets.
While the cookies cool, prepare the chocolate filling. Melt the dark chocolate with the heavy cream in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly until thickened but still spreadable.
Once the cookies are completely cooled, spread a small amount of the melted chocolate onto the flat side of one cookie, then sandwich it with another cookie flat-side down.
Repeat until all the cookies are paired. Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy your homemade Milano cookies!
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 141.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
