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Giant Homemade Milano Cookies

This recipe for homemade giant Milano cookies is a great example of what I like to call ‘happy accidents.’  A women named Sarah who worked for me brought this recipe to Sweet along with the story of how it came to be. She was originally making a different type of cookie for a party, but the texture came out wrong for her intended plan. She realized that the texture was exactly like Milanos, so she stuffed them and a new recipe was born. Being a huge fan of Milano cookies since I was a child, I for one am thrilled that this ‘mistake’ happened — and I think you will be too.

Giant Homemade Milano Cookies

Homemade Giant Milano Cookies

Course: Dessert
Cuisine: American
Keyword: Milano Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 4-inch sandwiches
Calories: 203 kcal
Author: Alina Eisenhauer



  • 6 ounces unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • cups granulated sugar
  • 2 teaspoons vanilla
  • 3 large eggs
  • 1⅔ cups all-purpose flour
  • ¼ teaspoon kosher salt


  • 8 ounces semisweet chocolate (can use milk or dark )
  • ¼ cup heavy cream
  • Zest of one orange (optional)



  1. Preheat the oven to 325 degrees.. Line four baking sheets with parchment or silicone baking mats.

  2. In a medium bowl using an electric mixture, beat the butter, cream cheese and granulated sugar on medium-high speed until light and fluffy. 

  3. Add the vanilla and eggs (one at a time), and beat to combine. With mixer on low, gradually add the flour and salt, and beat until just combined.

  4. Transfer the batter to a piping bag or zip-top bag. Fit the piping bag with a large plain tip (½-¾ inch), or snip a ¾-inch hole in one corner of the zip-top bag. I strongly recommend using a proper piping bag and tip.

    Holding the bag at about a 90 degree angle, pipe cookies that are four-inches long and at least 1½ inches apart onto baking sheets. 

  5.  Bake 18-20 minutes, until the cookies are light golden at edges, rotating sheets halfway through baking. Transfer to wire racks, and let cool.


  1. Melt the chocolate in a glass bowl in the microwave for about 1½ minutes, stirring every 30 seconds, until smooth. 

  2. With a small spoon or offset spatula, spread the melted chocolate on flat side of half the cookies. Top the chocolate-covered cookies with the remaining half of the cookies. Cookies can be stored in an airtight container up to a week.

Nutrition Facts
Homemade Giant Milano Cookies
Amount Per Serving
Calories 203 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 24mg8%
Sodium 42mg2%
Potassium 72mg2%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 14g16%
Protein 1g2%
Vitamin A 280IU6%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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