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Homemade Milano Cookie Recipe

Recipe Hack: Homemade Milano Cookies

This holiday season, treat your friends, family, and loved ones to a homemade edible gift. We've compiled 30 of our favorite edible gifts — including this recipe — so you can deliciously DIY.

It's nearly impossible to stop at one Pepperidge Farm Milano cookie. But did you know the treat can be made at home? The cookie dough takes minutes to make, and the chocolate ganache center is easier than you think! Watch the video to learn the process, then print out the recipe.

Homemade Milano Cookies

Homemade Milano Cookies

Homemade Milano Cookies

Ingredients

For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour

For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar

Directions

  1. To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
  2. In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
  3. Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
  4. To make ganache: In a small saucepan over medium heat, melt butter then add cream.
  5. In a heatproof bowl, combine chocolate chips and powdered sugar.
  6. As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
  7. To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.

Transcript