What Are Milano Cookies?
The Milano cookie is one of the indulgences crafted as part of Pepperidge Farm’s European-inspired Distinctive Cookie collection, which was launched in 1955 in response to increased demand for premium products.
Did you know that the Milano cookie we adore is a second iteration of another cookie? The Naples cookie was released in 1956 as a delicate shortbread cookie with a chocolate coating. During distribution, it was discovered that the cookie didn’t travel well due to the chocolate ganache melting at warmer temperatures.
How did Pepperidge Farm solve this problem? Placing another cookie on top for a wafer sandwich filled with rich chocolate ganache, thus spurring the creation of the Milano cookie.
The Naples cookie today is a citrus-flavored, meringue-shaped cookie half-dipped in chocolate.
You may notice that many Pepperidge Farm cookies, including the Milano cookie, bear the name of a European city. According to the cookie brand’s website, its founder was inspired to name each Distinctive Cookie following a Belgium trip searching for Europe’s best cookies.
Milano is the Italian name for the Italian city of the same name. Canadians will see the Monaco cookie on store shelves due to a naming conflict with another local Italian cookie brand.
Milano Cookie Ingredients
Each ingredient plays a role in guaranteeing delicious Milano cookies. Here’s the breakdown.
- Unsalted Vegan Butter: Butter is best for the buttery-soft texture Milano cookies are known for. Keep it at room temperature to ensure it mixes evenly and doesn’t create lumps in the dough.
- Granulated Sugar: This is the most common sweetener used in baking.
- Egg: Keep the egg at room temperature for looser, easier-to-mix cookie dough.
- Non-Dairy Milk: Use your favorite plain plant-based milk.
- Cake Flour: Did you know there’s a difference between cake flour and all-purpose flour? Cake flour uses soft wheat that contains less protein and gluten, resulting in a more delicate cookie. Use a trusted gluten-free cake flour if you follow a gluten-free diet.
- Salt: A pinch does wonders in enhancing the flavor and tenderness of your Milano cookies.
- Vanilla Extract: Vanilla extract enhances and balances the flavor of baked goods, including cookies.
- Dark Chocolate Chips: This is the key to your chocolate ganache filling.
It’s worth noting that product availability varies by region since Pepperidge Farm doesn’t outsource its operations. The good news is that you’re never far from a fresh batch of yummy Milano cookies!
How Many Milano Cookie Flavors Are There?
There are fourteen delectable Milano cookie flavors on the market, meaning there’s a flavor for every mood or moment! The first flavor, mint, was released in 1968. Since then, a total of 20 flavors have been introduced over time.
- Double Milk Chocolate
- Double Dark Chocolate
- Dark Chocolate Sea Salt
- Dark Chocolate
- Milk Chocolate
- Caramel Macchiato
- Amaretto Hot Cocoa
- Toasted Marshmallow
- Pumpkin Spice
Want mint chocolate Milano cookies? Add a few drops of mint extract to your chocolate ganache ingredients before mixing them.
Similarly, mix pumpkin pie spice into your ganache for a fall-ready take on your Milano cookies.
Add your favorite jam or preserves to your Milano cookie sandwich for a play on texture.
Why Do Milano Cookies Have a Bump?
Milano cookies get their signature bump on one side from the piping of the dough. It is left behind when the tip is raised.
Compared to the store-bought kind, homemade cookies made without preservatives have a naturally shorter shelf life. Leftover Milano cookies can be stored in the fridge or at room temperature for up to a week. Store them in an airtight container, such as a Ziploc bag, to prevent them from getting stale and dry.
Freezing Milano cookies is a great way to make them last a bit longer. To avoid freezer burn, wrap them in a few tight layers of plastic and store them in a freezer-safe container, where they will remain for up to two months.
Keep in mind, however, that they soften when defrosted, so skip the freezer if you prefer crisper cookies.
Defrost the Milano cookies overnight in the fridge or on your kitchen counter. They will take about an hour to thaw at room temperature.
You can also freeze the unassembled vanilla wafer cookies to prepare later. When you’re ready to serve them, remove the cookies from the freezer, prepare the ganache, and assemble your Milano cookies. Once put together, the cookies can also be frozen for up to two months in a freezer-safe container.
Have leftover chocolate ganache? Swirl a spoonful into hot milk for delicious hot chocolate or hot coffee and cream for a quick mocha.
The chocolate ganache can be prepared ahead of time, and it’s a good idea to do so since refrigeration gives it time to firm up before being sandwiched between the vanilla wafers.
For the most pleasant cookie-eating experience, note the size of each vanilla wafer as you assemble your cookies and make sandwiches out of similarly-sized cookies.
The vanilla wafer dough can be prepared up to two days before baking. When cookie day comes, prepare the ganache, bake your cookies, and assemble them.
It’s a good idea to revive your frozen, unassembled Milano cookies before spreading ganache on them. Reheat frozen cookies in the oven at 350°F for five minutes.
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