Who doesn’t enjoy a sweet treat consisting of a delicately crunchy wafer cookie that sandwiches indulgent dark chocolate or raspberry filling? Kids and adults alike favor the “Milano Cookie” made by Pepperidge Farms for its satisfying rich butter taste and delicate flavors. Did you know that it’s super easy to replicate these tasty morsels at home, use your own wholesome ingredients and customize the fillings to your liking? Well… it is, if you have a recipe in front of you. I’ve done the hard work of testing and tweaking the recipe for the past 2 weeks and much to my surprise, my family has not tired of eating these cookies! Truthfully, I have really enjoyed making Milano cookies. Go ahead, you make them. You won’t be disappointed and your friends and family will love you.
- 3 Sticks (12 ounces, 342 grams) Butter, softened
- ½ Cup Sugar
- 1 Cup Powdered Sugar
- 1 Cup (about 8) Egg Whites, room temperature
- 1 teaspoon Vanilla Extract
- 2¾ Cups All-Purpose Flour (*see notes for whole-grain)
- ¼ Cups Cornstarch
- ½ teaspoon salt
- 4 ounces dark chocolate
- ½ cup heavy cream
- 1 Tablespoon butter
- pinch salt
- 4 Tablespoons Butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup raspberry puree (mash fresh or frozen and thawed raspberries and force through a fine-meshed sieve)
- pinch salt
- In a bowl combine flour, cornstarch and salt. Set aside.
- In a mixer with a paddle attachment cream the butter and both sugars for 3-5 minutes or until light in color and fluffy.
- Add the egg whites and vanilla extract gradually to the creamed butter mixture. Scrap down the bowl.
- Add the flour in 2-3 additions until thoroughly combined.
- Preheat the oven to 400 degrees.
- Scoop cookie batter into a piping bag fitted with a ½" round tip or just a large ziploc bag.
- Pipe the batter into 2-3" long fingers on a parchment lined baking sheet, spacing them about an inch apart as they will spread. You can use scissors to make clean cuts.
- Bake for a total of 10-12 minutes, turning the pan around halfway through baking for even browning.
- Meanwhile make the fillings.
- To make the chocolate Ganache:
- Heat ½ cup heavy cream and 1 tablespoon butter up to the boiling point. Pour over 4 ounces of chopped dark chocolate and salt and cover with plastic wrap. Let sit for 3 minutes, then whisk to make a smooth ganache.
- To make the raspberry filling:
- Mix the softened butter with powdered sugar and salt. Add vanilla extract and ¼ cup raspberry puree.
- If your filling looks too runny, chill in the fridge for 20 minutes or until "spoonable" consistency.
- Pipe or spoon the filling onto one side of the cookie then sandwich with a matching cookie. Chill to let the filling set then stack in a container and store in the fridge.
A tip on the perfect consistency of the cookie batter: If your batter is thick enough to cut with scissors as you pipe them then its good.
Photo Step-By-Step
In a bowl combine flour, cornstarch and salt. Set aside.
In a mixer with a paddle attachment cream the butter and both sugars for 3-5 minutes or until light in color and fluffy.
Add the egg whites and vanilla extract gradually to the creamed butter mixture. Scrap down the bowl.
Add the flour in 2-3 additions until thoroughly combined.
Preheat the oven to 400 degrees.
Scoop cookie batter into a piping bag fitted with a 1/2″ round tip or just a large ziploc bag.
Pipe the batter into 2-3″ long fingers on a parchment lined baking sheet, spacing them about an inch apart as they will spread. You can use scissors to make clean cuts.
Bake for a total of 10-12 minutes, turning the pan around halfway through baking for even browning.
Meanwhile make the fillings.
To make the chocolate Ganache:
Heat 1/2 cup heavy cream and 1 tablespoon butter up to the boiling point. Pour over 4 ounces of chopped dark chocolate and salt and cover with plastic wrap. Let sit for 3 minutes, then whisk to make a smooth ganache.
To make the raspberry filling:
Mix the softened butter with powdered sugar and salt. Add vanilla extract and 1/4 cup raspberry puree. If your filling looks too runny, chill in the fridge for 20 minutes or until “spoonable” consistency. Pipe or spoon the filling onto one side of the cookie then sandwich with a matching cookie. Chill to let the filling set then stack in a container and store in the fridge.
I am going to make these this week! Any suggestions for the egg yolks that don’t get used in the recipe?
Yes! If you’re into yeast breads, Brioche bread or rolls are great to use up yolks. We love homemade Hollandaise sauce for Eggs Benedict or Crepes Florentine. If you need a good recipe for any of these I’d love to share my favorites! Unfortunately I do not have any of the above mentioned recipes on the blog…yet.
Victoria you guessed it they’re my favorites!!!!