For some reason we always bring a bag of Pepperidge Farm Mint Milano cookies when we go to Cape Cod for the weekend. It became a tradition because we had brought them so many times that the kids associate those cookies with going to the beach. It’s funny how that happens. I love that they will remember a simple little thing like that when they are adults.
Traditions change and I’m planning on not needing to buy those Mint Milano cookies anymore. This recipe is a perfect copy. My husband wondered how I got the recipe for Mint Milano cookies and the kids gobbled them up. My son actually started dancing around the kitchen after his first bite. These cookies were a hit and they’ve already asked me to make them again this week. Chocolate mint is not a stretch for my family but I needed to make something to appease them about an incident concerning brussel sprouts that I’ll tell you about tomorrow.
Mint-Chocolate Sandwich Cookies (from September 2010 issue of Everyday Food)
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1 large egg
- 4 oz semisweet chocolate, coarsely chopped
- 3/4 cup confectioners’ sugar
- 1/4 tsp pure peppermint extract (They have great organic peppermint extract at Trader Joe’s.)
In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixture, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined.
Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
Preheat oven to 325 degrees, with racks in the upper and lower thirds. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
Melt chocolate in a glass bowl in the microwave, about 1 1/2 minutes stirring every 30 seconds. In another bowl whisk together confectioners’ sugar, peppermint extract and 4 tsp water.
With a table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together. I ended up chilling the cookies again to get the chocolate and mint glaze to set.
These were really very simple to make. Putting together the cookies was a little messy considering I dropped the knife for the chocolate on the flour. I will definitely be making this again and again. The magazine suggests swapping the peppermint extract for almond extract and I can’t wait to try that. It also says to store the cookies in an airtight container, up to 5 days but I don’t think they would last that long in this house.
Try It You Might Like It 
OMG! Homemade mint milano’s? You are my hero. If you ever want to come spend the weekend at my house just let me know. hahaha
Ooooh, milanos are the most delicious of all store-bought cookies. How awesome that you found a recipe that nails it!
i love your recipes!! i’ve added you to my blogroll :),,,,this is just love!!!
You always post the most delicious recipes! Thank you!
Sounds great. My son is allergic to eggs and wanted to try this for him. I didn’t see where the egg was added in the recipe though and thought I may be able to leave it out if it is for egg wash.
Sorry, the egg is mixed into the dough. I left it out as a typo originally but I’ve fixed it now.
What do you normally substitute for eggs? That might work.
Yum! These would go fast in our house too. Thanks for sharing this recipe with us!
Never thought of making my own milanos. Now I most definitely will. They look like HEAVEN!
Geni and I might have to try this recipe together 🙂 Thanks for sharing!
The snadwich cookies look so gorgeous and sounds so simple to make. I love mint and choco combo always… 🙂
Growing up this was my mother favorite cookies, we always get one, considering I was the youngest of six that was pretty generous of her, but sadly she cannot have chocolate any more. How ever i am am going to tweak this recipe to make the filling with white chocolate (that she can have) and surprise her with an old friends who has been dearly missed! Thank you so much for sharing this wonderful recipe!
I tried a different recipe for homemade mint milanos cookies, and while it was good, it wasn’t “it”. I can’t wait to try this recipe! It sounds and looks like it might be the one. I am wondering if mint extract will work instead of peppermint extract? Thanks!!
Mint extract should work just as well as peppermint extract. Let me know how this works for you.
I tried it with the mint, and while it was very good, it was a little medicinal. I think they chose peppermint for a reason 🙂 lol. Today I am going to make another batch, this time with the peppermint! I have a cookie exchange to go to in December, and I am bound and determined to have perfected homemade Mint Milanos-my absolute favorite cookie!! (oh, besides Dutch Cocoa cookies by Archway)
Thanks!!
You could also leave out the mint and have plain Milanos or add any other flavoring for a unique version.
These little gems came out terrific! But i do have to say that i only got 10(!) cookies out of this recipe. I was pretty shocked when my dough only piped out 20 “fingers.” i didnt use a ruler or anything to measure the size but i think they were pretty close to the instructions.
The cookies are small compared to the ones you buy. The recipe doesn’t make a lot though I must admit. I’m glad you tried them.