Homemade Milano Cookies

Yield: 12 sandwich cookies

Prep Time: 15 minutes

Cook: 15 minutes

Tessa Arias

Impress your friends with these Homemade Milano Cookies! They’re even better than store-bought and surprisingly simple to make. YUM.


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Impress your friends with these Homemade Milano Cookies! They're even better than store-bought and surprisingly simple to make. YUM.

Impress your friends with these Homemade Milano Cookies! They're even better than store-bought and surprisingly simple to make. YUM.

I don’t know what it is about taking something that is usually store-bought and turning into something homemade that just makes me so excited. I guess it’s a small (an unusual) way of sticking it to ‘the man’ by saying “ha! I don’t need you! I can make anything you can. And better.”

Impress your friends with these Homemade Milano Cookies! They're even better than store-bought and surprisingly simple to make. YUM.

It’s actually weird that I feel this way because I am so far from being rebellious. To this day the idea of getting ‘in trouble’ still terrifies me, and I’m in my mid twenties now!

Actually, DIY or homemade is a common theme around here. If you peruse my Recipes page or check out my YouTube channel, you’ll notice I love to take things you might commonly buy or order and show you how to make them right in your own kitchen.

If you ever have any special requests, be sure to send them my way!

Homemade Milano Cookies Recipe Tools

For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier. I like to use my Ateco plain tip and a disposable piping bag (I buy them in bulk for cheap on Amazon – so handy!) to pipe out uniform pieces of cookie dough so they look just like the regular Milanos after they’re baked. I also like to use a small offset spatula to spread the filling over the cookies. Lastly, jumbo paper cupcake/muffin liners are perfect for serving these so they really look like the packaged Milanos. It makes it so much more fun to say they’re homemade!

Recipe Rundown

Taste: The cookies themselves are mildly sweet and pair beautifully with the semisweet chocolate filling. I added the option to make the mint layer if you wanted to take on refreshing Mint Milanos!
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!
Appearance: Almost identical to the store-bought kind!
Pros: Impressive and scrumptious.
Cons: A little messy, but I actually think making these might be fun with with your friends or your kids.
Would I make this again? Yesssss.

How to make Homemade Milano Cookies

Yield: 12 sandwich cookies

Prep Time: 15 minutes

Cook: 15 minutes

I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.

Ingredients

1 stick (133 grams) unsalted butter, room temperature
2/3 cup (132 grams) granulated sugar
1 teaspoon vanilla
1 large egg
1 1/4 cups (159 grams) all-purpose flour
1/2 teaspoon fine salt
4 ounces (133 grams) semisweet chocolate chips

Mint Layer (optional)

3/4 cup (94 grams) confectioners’ sugar
1/4 teaspoon pure peppermint extract, optional

Directions

In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. 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 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.

Preheat the oven to 325°F. Bake until cookies are light golden at 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 another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.

With a small offset spatula, spread the melted chocolate on 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.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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17 Responses to “Homemade Milano Cookies”

  1. #
    Anonymous — October 22, 2010 at 5:14 pm

    YUM.

  2. #
    claire — October 22, 2010 at 6:03 pm

    i would do just about anything for a milano cookie… these are too cute!

  3. #
    Dee D. — October 22, 2010 at 9:06 pm

    Ooh, milanos! i love them so much, but i've never made them. these look so good 🙂

  4. #
    Tara — October 23, 2010 at 3:11 pm

    Yes! I can't tell you how many time we are in a store and the kids are begging for some packaged treat and I tell them “No way am I paying $4.00 for something I can make for far less AND healthier!”. Mean mama I am!

    On that note: I've never had a Milano cookie but they do look delicious!

  5. #
    Diki — March 18, 2016 at 3:07 am

    I have (in over 80 years) never had a Milano cookie, but my curiosity has been aroused and I will rectify that error even if I have to go out and buy some.

  6. #
    Emily — March 18, 2016 at 3:21 am

    Hi Tessa, these look amazing! Could you please do a recipe for raspberry Milanos?

  7. #
    Mariette — March 18, 2016 at 4:47 am

    Here in South Africa we do not have Milanos…..but I guess now we will, because I’m gonna make ’em! Yeah! They do look delicous and just the kinda cookie I adore….so guess what I’m going to be doing this weekend!!!

  8. #
    CJ hawley — March 19, 2016 at 9:06 am

    Tessa,our computer facilities went haywire and we lost everything and were told it could not be retrieved.Would it be possible for you to resend the two books we purchased from you? This time I will print out hard copies so I won’t have to bother you again. Thank you for whatever assistance you can provide. Kind regards, CJ

  9. #
    stephanie — March 20, 2016 at 8:05 am

    This is the best version I have ever seen. I think a butter rum extract version would be to die for!! Thank you, Tessa!

  10. #
    Noreen Abel — March 20, 2016 at 9:05 pm

    I received your email for these cookies and immediately went to my kitchen. Wow what a great recipe.
    I left some plain, joined some with chocolate and the rest with chocolate and mint , just divine, thank you.

  11. #
    Vaishnavi — March 21, 2016 at 4:51 am

    Hi Tessa,
    I love love love your blog….great recipes ..I tried making these today but mine didn’t brown around the edges and the centres still seemed undone ..popped it back in the oven for a while longer but they were the same;(.. Can you please tell me what I may have done wrong? Looking forward to hearing back from you …
    Thanks

  12. #
    Bunny — March 31, 2016 at 12:40 am

    Hi Tessa.. I love ur recipes.. I wanna ask, can I try these cookies in a microwave??
    Plz help..

    • #
      Tessa — March 31, 2016 at 8:36 am

      No, they need to be baked in an oven.

  13. #
    Sammi — May 20, 2016 at 3:06 pm

    Please! How do you get these flat (thin) & round??

    Mine came out domed; tasted great

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