If childhood had a flavor, it might just be the sweet, buttery taste of Milano cookies. To many, the Pepperidge Farm originals would go head-to-head with Oreos in the battle of which sandwich cookie will mom would put in the shopping basket? And moms can’t resist Milano, either. Two thin, crisp, vanilla cookies with a layer of bittersweet chocolate in between? Forget about it. Thanks to Food52, there’s a way to revisit your childhood and reproduce the classic cookie from the comfort of your own kitchen.
The best part of the recipe? No limits on how much chocolate you can stuff in the middle (and what other fillings you can add).
HOMEMADE MILANO COOKIES
Makes approximately 3 1/2 dozen
2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 ⅓ cups sugar
2 whole eggs
1 egg white
2 teaspoons vanilla extract
8 ounces dark chocolate, chopped
Zest of one orange (optional)
Butter, sugar, eggs, flour, salt, and vanilla come together to form the cookie dough.
When spooning the chocolate onto the cookies, do take a moment to lick the spoon.
The finished product looks like the real thing and tastes even better.
This article and recipe originally appeared on Food52.
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