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Mint Milano Cookie Cake

Mint Milano Cookie Cake


I was crazy for this idea the moment I saw Pepperidge Farms Milano Cookie Cake. What?? Cake “and” cookies?!! Milano cookies, particularly Mint Milano cookies have been a long time favorite. Years ago when my husband and I were first dating, we often packed Mint Milano cookies on our picnics to the beach. I still get a warm fuzzy feeling when I buy a package at the store. So this Mint Milano Cookie Cake had been on my baking to-do list and it was about time I got around to it. While I really liked the crunch the cookie adds to the buttercream, I liked it even better a day or two later when it softens just a bit. Now I’m looking forward to making other cake and cookie combinations!


Disclaimer: No compensation was received for any products mentioned above. All opinions are 100% mine.

Mint Milano Cookie Cake
Recipe type: Dessert

Use your favorite chocolate or vanilla cake to start with.
Mint Buttercream
  • 1 cup butter, room temperature
  • 5 cups powdered sugar
  • 1-2 tablespoons milk or cream
  • 2 tablespoons Creme de menthe
  • 1-6 or 8″ (2 layers) cake, baked and cooled.
  • 1 package Pepperidge Farm Milano Mint Cookies, broken into small pieces.

Mint Buttercream
  1. In a bowl with electric mixer, cream butter until fluffy.
  2. Gradually add in powdered sugar; beating until smooth.
  3. Stir in milk or cream.
  4. Add Cream de menthe.
  1. Set on cake on a platter and frost top with mint buttercream.
  2. Spread a layer of cookie pieces over buttercream.
  3. Top with second layer of cake and frost entire cake.
  4. Cover the top of cake with remaining cookie pieces.

Recipe inspired by Pepperidge Farms

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