What’s better than a bag of delicious Milano slices? Homemade Milano Cookies! Like any baked good, these sweet, minty and chocolate topped slices, are better when made from scratch.
These copycat Milano cookies are simple to make, look great and – most importantly – taste divine! Plus this recipe makes a big batch of around 50 cookies. A good thing too as they will go quick!
How To Make Copycat Milano Cookies
In a small bowl, combine the baking soda and vinegar. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, mix until the mixture is fluffy and creamy. Then add the egg and baking soda/vinegar, flour and salt.
Transfer the dough to plastic wrap and shape into a disk; chill for 30 minutes. Then cut dough into rounds and transfer the cut dough to prepared baking sheets.
Bake cookies at 350°F for 11-14 minutes or until golden brown and crisp. Transfer cookies to a cooling rack and completely cool before icing.
Melt the chocolate in the microwave on HIGH until melted and creamy. When the cookies have cooled, spread with melted chocolate and sprinkle with crushed peppermints.
Let the chocolate set before serving and before storing.
Enjoy!
Milano Cookies – Perfect For Christmas!
These milano slice cookies are the perfect Christmas cookies! Firstly, this recipe makes up a big ol batch of cookies, around 50, great for laying out on the Christmas spread. Secondly the crushed peppermint topping adds a crunchy texture and looks so festive.
What To Serve With These Milano Cookies
These cookies go great with a good ‘ol glass of cold milk, but you can also pair them up with a variety of drinks. Here’s a few suggestions:
How To Store These Milano Cookies
These cookies will stay fresh when stored in an airtight container at room temperature for about five days. After that, it’s best to freeze them.
Top Tips For These Milano Cookies
- Use a preheated oven.
- Make sure the chocolate on the cookies is set before serving or storing.
- The dough spread slightly when baking, so leave 1 inch between cookies.
- To crush the peppermint canes, place the canes in a zip lock bag and crush with a rolling pin.
Check Out These Other Delicious Cookie Recipes
- Twix Cookies
- Chocolate Vanilla Pinwheel Cookies
- Strawberry Cookies
- S’Mores Cookies
- Soft Molasses Cookies
- Chocolate Thumbprint Cookies
- Chocolate Peppermint Crinkle Cookies
- Stuffed Red Velvet Cookies
Recipe Card
Copycat Pepperidge Farm Milano Slices Cookies
What's better than a bag of delicious Milano slices? Homemade Milano Cookies! Like any baked good, these sweet, minty and chocolate topped slices, are better when made from scratch.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 3 Baking Sheet
- Rolling Pin
Ingredients
- ½ teaspoon baking soda 3 grams
- 1½ teaspoon white distilled vinegar 7 grams
- ½ cup unsalted butter 113 grams (1 stick)
- ¾ cup granulated sugar 150 grams
- 1 large egg 50 grams
- 2⅓ cups all-purpose flour 280 grams
- 1 teaspoon kosher salt 3 grams
- 6 ounces semisweet chocolate 170 grams, melting wafers recommended
- 8 peppermint candies 40 grams, such as Brach's Star Brites
Instructions
- In a small bowl, combine the baking soda and vinegar. Stir until baking soda is dissolved.½ teaspoon baking soda, 1½ teaspoon white distilled vinegar
- Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on HIGH until the mixture is fluffy and creamy, about 3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the egg and mix 1 minute.1 large egg
- Add the baking soda/vinegar and mix well.
- In a medium bowl, whisk the flour and salt together and add to the creamed butter mixture. Mix on low just until the flour is incorporated.2⅓ cups all-purpose flour, 1 teaspoon kosher salt
- Transfer the dough to plastic wrap and shape into a disk; chill for 30 minutes.
- Heat the oven to 350°F and adjust the oven rack to the middle position. Line 3 large baking sheets with parchment.
- After the dough has chilled, place it on a lightly floured work surface and roll to ⅙-inch thickness.
- Cut into rounds (I used 1¾-inch fluted rounds), and transfer the cut dough to the prepared baking sheets. The dough spreads very slightly, so leave about 1-inch between rounds.
- Bake cookies at 350°F for 11-14 minutes, or until golden brown and crisp. (I prefer these cookies extra crispy.)
- Transfer cookies to a cooling rack and completely cool before icing.
- Melt the chocolate in the microwave on HIGH until melted and creamy. Stir every 15 seconds with a dry, clean rubber spatula.6 ounces semisweet chocolate
- Place the peppermint candies in a zipper-style plastic bag and crush with a rolling pin.8 peppermint candies
- When the cookies have cooled, spread with melted chocolate and sprinkle with crushed peppermints.
- Let the chocolate set before serving and before storing.
Becky's Tips
- Use a preheated oven.
- Make sure the chocolate on the cookies is set before serving or storing.
- The dough spread slightly when baking, so leave 1 inch between cookies.
- To crush the peppermint canes, place the canes in a Ziplock bag and crush with a rolling pin.
Serving: 1cookieCalories: 77kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 62mgPotassium: 29mgFiber: 1gSugar: 5gVitamin A: 66IUCalcium: 4mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
