Pepperidge Farm Milano Milk Chocolate Cookies Copycat
A proper copycat of the Pepperidge Farm Milano milk chocolate cookie, made at home with the right shaping technique and a personal pistachio twist.
Ingredients
Cookie Dough:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 3 large egg whites at room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
Milk Chocolate Filling:
- 1 cup milk chocolate chips or chopped milk chocolate bar
- 2 tbsp heavy cream
Instructions
Step 1: Make the Dough
- Beat butter and powdered sugar until light and fluffy.
- Add egg whites one at a time. Stir in vanilla.
- Add flour and salt and mix until just combined.
Step 2: Pipe the Cookies
- Transfer dough to a piping bag with a large round tip.
- Pipe 2 to 2.5-inch ovals onto parchment-lined baking sheets, 2 inches apart.
Step 3: Bake and Crisp
- Bake at 350°F (175°C) for 10 to 12 minutes until edges are lightly golden.
- Turn off oven, crack the door, and leave cookies inside for 5 to 10 more minutes.
- Cool completely on a wire rack.
Step 4: Make the Ganache
- Melt milk chocolate and heavy cream in 20-second microwave intervals, stirring each time.
- Let cool for 5 to 10 minutes until thickened.
Step 5: Assemble
- Spread ganache on the flat side of one cookie.
- Add crushed pistachios if using. Press a second cookie on top.
- Let set for 10 to 15 minutes.
Notes
- Pipe the dough, do not roll and cut. Piping creates the correct Milano shape and texture.
- Leave cookies in the turned-off oven with the door cracked to finish crisping. This is the key technique for getting the right snap.
- Cool cookies completely before filling or the ganache will melt.
- Store in an airtight container at room temperature for up to 5 days.