As we near the close of another month that means it’s time for another Daring Bakers reveal. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. We had the choice of making one… or both… of the cookie recipes and I chose the Milans.  They’re very similar to Pepperidge Farm’s Milanos which are close to being our favorite store-bought cookies so of course I had to make the Milans.  Ha!… as if I had a choice! LOL!!

These cookies really could not be any easier to make.  The ingredient list is rather simple and I’m betting you have most, if not all, of the items in your pantry right now!  Butter, sugar, flour, egg whites, lemon and vanilla extract, chocolate and cream. See, I knew it, you have them!  And I’m also willing to bet you’ll soon be making these delectable cookies… oh, did I say “soon”?  I meant “very soon” :)

Make this recipe a keeper!


Milan Cookies

Recipe courtesy Gale Gand, from Food Network website

Makes about 3 dozen cookies


• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested


1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

I chose to omit the orange zest and instead use mint extract… not measuring it, just adding “some” to the chocolate mixture.  This created my version of “Mint Milano” cookies… yes… yes… yes… from Pepperidge Farms! LOL!!  Seriously these are some really good cookies and thanks to the Daring Bakers I’m glad I learned to make them.

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26 Responses to "Milan Cookies – Daring Bakers July Challenge"

  1. rachel says:

    The milans are such a beauty!

  2. Zita says:

    It look more delicious than store-bought ones :)

  3. Looks great; probably better than pepperidge farm.

  4. Lisa says:

    Em, perfection is not easy, but you always seems to reach it with your baking and photos. Those are some gorgeous Milanos (Pep Farm would be jealous) and your photos are spectactular..love the composition!

  5. pontch says:

    Beautiful Milan cookies.
    great job!

  6. Monica H says:

    I was just thinking how good thee would be with orange or mint, but you covered that already!

    Do we get to see another fondant cake of yours soon :-)

  7. Amanda says:

    I didn’t complete this month’s challenge, but your post is making me feel like I could run into the kitchen and make it happen before midnight. Hmm… nap first, but maybe later!

  8. ingrid says:

    They look good! Just like the real ones if I remember right.

  9. Laura says:

    I am so with you on the mint milanos! I added mint to my chocolate filling, too. Plus I added cocoa to make chocolate chocolate mint. Mmmmm.

    Great job!

  10. Eva says:

    gorgeous! those look so much better than the pepperidge farm ones. and i love those too.

  11. Jill says:

    Your pictures are so great and I think that mint is such a great idea with the Milans–I will do mint next time. :)

  12. Lauren says:

    Mmm, your cookies look amazing =D. I love your photos!!

  13. MandyM says:

    Lovely photos :)

  14. Natalie says:

    The chocolate-mint combination sounds just wonderful.
    I’ll do the mint filling the next time I bake them.

  15. isa says:

    Mint Milanos, sounds delicious!
    Your Milans are absolutely delicate and beautiful!

  16. Memoria says:

    Your cookies and photos are perfect!! you’re right that these are pretty easy to make. I had to buy only the lemon extract.

  17. Your cookies look great! And so easy! I really want to try out both the DB recipes!!

  18. What beautiful delicate Milanos. Yummy to adding peppermint to the chocolate filling – I would like to try that when I have another bash at making these.

  19. Beautiful delicate Milanos. Yummy to adding peppermint to the chocolate filling – I think I will try that next time I attempt these cookies.

  20. [...] Cookies – Daring Bakers July Challenge « The Repressed … Syndicated from Milan Cookies – Daring Bakers July Challenge « The Repressed ….She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the [...]

  21. Christina says:

    These are some of favorite store bought cookies too. They look delicious!

  22. Megan says:

    Gorgeous, gorgeous, gorgeous! They look just like the real thing!

  23. Jeff says:

    Like so many of the recipes I’ve seen on your blog, these look amazing! I’m actually trying to make them tonight, I hope I get the color as beautiful as what you achieved.

    Full disclosure: I’m doing mint, though, b/c I always liked it a little better.

    Again, thanks for posting!

    • Em says:

      Jeff! Welcome! Nice to see you drop by! Yes, definitely do the mint!!!! Or… how about orange? Chocolate-orange filling would be yum as well :)

      Have a great day :)

  24. Muffins says:

    I tried to make these and for some reason I can’t get the cookies to be the right consistency.. They seem a bit chewy in the middle despite the edges being stiff and brown, I guess I expected them to be more like the Pepperidge Farm versions (more crisp I guess?). I know I did something wrong, but I’m not sure what! Lol. I ended up making too much chocolate, so I guess I have to try again sometime soon. Thanks for the recipe!

  25. Heather says:

    I tried making these last night. I have the same problem with the middle being chewy but the edges browned. Still delicious but definitely not the consistency I was looking for. I’m not really sure where I went wrong, but milanos are definitely something I’d like to try again. Yours look amazing!

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