These homemade mint chocolate milano cookies are so fun to make and even more fun to eat! Similar to the store-bought version, the sweet, crisp cookie softens when dunked in milk, and with each bite, a rich mint chocolate ganache center is revealed.
Everyone loves a homemade version of a store-bought classic, and these homemade mint chocolate Milano cookies are one of my favorites! The sweet, pipe-able sugar cookies bake up into an oblong shape, and are then sandwiched together with a smooth mint chocolate ganache, making the perfect cookie for snacking. Before you replenish your pantry stash, try making them from scratch: they're super easy to make, and are filled with delicious, nostalgic flavor in every bite!
For more unique cookie recipes, try Chocolate Gochujang Caramel Cookie Ice Cream Sandwiches, Brown Butter Milk Chocolate Chip Toffee Cookies, and Chocolate Marshmallow Cookies.
Jump to Recipe
Why you'll love these homemade mint chocolate Milano cookies
- Classic Mint Chocolate Flavor: These cookies are brought to life with the classic combination of bright mint and rich chocolate.
- Quick & Simple Recipe: Making Milano cookies by hand might seem daunting, but this recipe is much easier than it looks, and only takes about an hour to complete!
- Better Than Store-Bought: Sure, you could buy the Pepperidge Farm Milano cookies from the grocery store - but baking them with love from scratch makes them taste even better!
Ingredient Notes
- Butter: Use high quality European-style butter for best overall flavor.
- Powdered Sugar: Powdered sugar is key to achieving that melt-in-your-mouth texture.
- Vanilla: Vanilla bean paste adds a warm depth of flavor. Alternatively, you can use vanilla extract.
- Eggs: Two egg whites in addition to one whole egg act as a binder for these cookies without adding a yellow tint.
- Flour: Use high quality unbleached all-purpose flour best results.
- Chocolate: Use a high quality dark, milk, or semi sweet chocolate for the mint chocolate ganache.
- Mint Extract: Add ½ teaspoon of mint extract to the ganache for the perfect mint chocolate flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this homemade Milano cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Cream butter and sugar. In a large bowl, or in the bowl of a stand mixer with the paddle attachment, cream together the butter, powdered sugar, salt, and teaspoon vanilla until light and fluffy.
STEP 2: Add eggs. Add the egg and egg whites and beat on high speed until fully combined.
STEP 3: Add flour. Add the flour and mix on low speed until just combined.
STEP 4: Pipe, chill, and bake. Pipe the batter onto your cookie template, then place the baking sheets in the fridge for at least 20 minutes to prevent the cookie dough from spreading. Bake the Milano cookies, one baking sheet at a time, for 8-10 minutes or until just barely golden brown on the edges. Allow them to cool completely on the baking sheet.
STEP 5: Make the ganache. In a small saucepan, bring the heavy cream to a simmer, or about 190 degrees F. Add the chocolate, then place a plate on top for one minute to help melt chocolate. Remove the plate, then stir with a rubber spatula until smooth. Stir in the mint extract, then transfer to a piping bag with a small round piping tip. Place the piping bag in the fridge until the ganache has firmed up to a pipe-able consistency.
STEP 6: Assemble cookies. Pipe the mint chocolate ganache onto the flat side of one Milano cookie, then sandwich together with another. Repeat until all your cookies are assembled. You can also simply spread the ganache onto the cookies using an offset spatula.
Enjoy immediately or place in the fridge to crisp up like a store-bought Milano cookie!
Expert Baking Tips
- To smooth out the pointed ends of the batter... dip a finger in water and gently pat them down.
- Chill the piped milano cookie batter. After piping the batter onto the parchment lined baking sheets, chill them in the fridge for at least 20 minutes so they keep their oblong shape.
- Store the Milano cookies in the fridge! When chilled, the cookies crisp up and have the same texture as the store-bought version.
Recipe FAQs
Be wary of over-heating the cream or chocolate or over-mixing, or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.
Store these Milano cookies in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes you'll love
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📖 Recipe
Homemade Mint Chocolate Milano Cookies
Ingredients
For the Milano Cookies:
- 113 g (8 tablespoon) unsalted butter, room temp
- 170 g (1 ½ cups) powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg + 2 egg whites
- 180 g (1 ½ cups) all-purpose flour
For the Mint Chocolate Ganache:
- 113 g (½ cup) heavy cream
- 113 g (4 oz) dark chocolate
- ½ teaspoon mint extract
Instructions
For the Milano Cookies:
- Create a template on one piece of parchment paper with 2" lines. You'll place this underneath the other pieces of parchment paper as a guide for piping the batter.
- In a large bowl, cream together the butter, powdered sugar, salt, and vanilla until light and fluffy.
- Add the egg and egg whites and beat on high speed until fully combined.
- Add the flour and mix on low speed until just combined.
- Transfer batter to a piping bag with a ½" round piping tip. (I used Ateco #806).
- Place the template on a baking sheet and another piece of parchment paper on top. Pipe the batter onto the 2" lines. To smooth out the pointed ends, dip a finger in water and gently pat them down.
- Place the baking sheets in the fridge for at least 20 minutes. This prevents the cookies from spreading too much!
- Meanwhile, preheat the oven to 350 degrees F.
- Bake the Milano cookies, one baking sheet at a time, for 8-10 minutes or until just barely golden brown on the edges. Allow them to cool completely on the baking sheet.
For the Mint Chocolate Ganache:
- In a small saucepan, bring the heavy cream to a simmer, or about 190 degrees F.
- Add the chocolate, then place a plate on top for one minute. Remove the plate, then stir with a rubber spatula until smooth.
- Stir in the mint extract, then transfer to a piping bag with a small round piping tip. Place the piping bag in the fridge until the ganache has firmed up to a pipe-able consistency.
- Assemble the Milano cookies with the mint chocolate ganache. Enjoy immediately or place in the fridge to crisp up like a store-bought Milano cookie!
Notes
- To smooth out the pointed ends of the batter... dip a finger in water and gently pat them down.
- Chill the piped milano cookie batter. After piping the batter onto the parchment lined baking sheets, chill them in the fridge for at least 20 minutes so they keep their oblong shape.
- Store the Milano cookies in the fridge! When chilled, the cookies crisp up and have the same texture as the store-bought version.
Ashley says
Hi! I've made these three or four times now and I can't seem to get them to crisp up! I've tried keeping them in the fridge, I've tried adjusting the baking time, position in oven, pan, etc. I weigh my ingredients. Still not sure what to do! They taste fantastic, don't get me wrong, but when giving them to friends I always have to preface them with, "they're a soft-baked version of milanos" because they just never crisp up. Any advice? Thanks!
Sloane says
I would bake them a minute or two longer until they reach the desired texture!
Maria says
Just want to THANK YOU for the Milano cookies recipe which I will make for the upcoming holiday. Will let you know how the cookie turns out!
Pamela says
Dangerously delicious. Like imaging eating a Mint Milano but thinking, "Wow, this Mint Milano is better than all the Mint Milanos in the history of the galaxy". I had the strangest problem getting the butter and powdered sugar to cream. It mostly sprayed out at me all over the place in microscopic butter-sugar balls. I had to stop the mixer, mashed it together with my fingers into a sloppy mess of little butter/sugar clumps and then after two additional minutes it creamed together. I made these five times in one week and had the same issue each time. Rather than draw the lines I used a toothpick for length reference. By the third batch I didn't need any size reference. I'm rather lazy that way. I doubled the mint extract in the filling. What can I say I'm extra minty. Best eaten out of the fridge for whatever reason, but the entire batch won't last the day. These are seriously fun to make, which as a very tired mother of small boys, is not something I say about much lately. Also try Sloane's Overnight Buttermilk Cinnamon Star! Best Christmas brunch recipe ever!