MILO Checkerboard cookies transform a nostalgic chocolatey treat into an adorable shortbread cookie with a checkered pattern. Crafted with simple ingredients like butter, flour, sugar, and MILO, these cookies are easy to make for the holidays.
These MILO Checkerboard Cookies will make a beautiful addition to your holiday cookie gift boxes and party spreads. Their stunning checkered pattern and beloved MILO flavor are sure to delight all who try them!
I plan to bake a batch to include in my cookie tins this year, alongside other tempting treats.
If you love these cookies, check more of our cookies recipes like Modern Filipino Polvorons or dessert recipes like Hachiya Persimmon Float and Pandan Coconut Rice Krispies.
Keep reading for the recipe and important tips for success!
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Table of Contents
Making a Dessert with MILO
MILO is a malted chocolate powder that is commonly mixed with milk or water to create a beverage. While similar to hot cocoa powder, the use of malted barley in MILO enhances its toasty, chocolatey, and earthy flavors.
As part of the Nestlé brand, MILO has been popular worldwide, particularly in the Philippines, Malaysia, and other Southeast Asian countries, for over 90 years.
Elijah and I both have cherished memories of MILO. It tastes so good simply with milk or in a refreshing blended version – even better than a chocolate frappé, in our opinion. Elijah’s mom swears by adding a spoonful to her morning coffee or using it in champorado.
Beyond just a simple milk drink, MILO’s versatility allows you to create a wide variety of desserts. The powdered product dissolves easily, making it an ideal ingredient for incorporating into cake batters, cookie doughs, whipped creams, fillings, and more.
What is Milo Checkerboard Cookies
The MILO Checkerboard Cookies feature two shortbread doughs, sliced and arranged in a checkered pattern.
The light dough has a malted milk flavor, while the dark dough is milo-flavored.
We use actual MILO in the cookie dough, supplemented with additional malted milk powder and Dutch-processed cocoa to enhance the flavors. Using MILO alone resulted in a dough that was too sweet, so we opted to include these other ingredients to enhance flavor without going overboard on the sweetness.
The end result is a cookie that has a lovely nutty, slightly chocolatey taste – kinda like sipping on a refreshing MILO drink. They’re buttery, tender, and the perfect size to enjoy a few at a time.
Tips to Perfect the Checkerboard Pattern
Crafting the checkerboard pattern is the most challenging aspect of this recipe.
Don’t worry if your cookies don’t appear as perfectly checkered as those from large retailers or high-end bakeries. The imperfections lend a wonderful homemade charm.
Just do your best, and with these tips, your cookies will turn out super cute and comfy:
- We used a mold to create two doughs of identical size, such as a parchment paper box with a convenient square shape. The box is a little floppy, but it does the job.
- Chill time is very important to making clean cuts. Chill in the fridge at least two hours, but ideally overnight.
- For cleaner and straighter slicing, cut the cookie dough log in half if needed so your kitchen knife is longer than the log. Working with a shorter log can help you achieve a more uniform and precise checkerboard pattern.
- Carefully measure and mark your cuts with a ruler before slicing the dough. Alternatively, mark your cuts on one log and use that as a guide when cutting the others.
- During the process of slicing/swapping pieces, you may carefully trim the sides as needed so the log retains its modular shape.
- And if you are really struggling with it:
- If a 3×3 checkerboard is too challenging, consider trying a 2×2 pattern, which requires less precise slicing.
- If all else fails, mix the two doughs together into one log to create a beautiful marbled effect!
This is the approach I took when making my first batch of checkerboard cookies. I also use this technique with any leftover dough scraps.
With practice, you’ll master the checkerboard pattern, but don’t be afraid to fall back on these alternate options if you encounter any difficulties.
Storing and Preserving Freshness
Once you’ve made the checkerboard pattern in the log, you can freeze the cookie dough for up to 3 months.
Keep in mind that cookie dough is susceptible to freezer burn and absorbing odors. Wrap the log tightly with parchment or plastic wrap, then enclose it in foil or place it in a freezer bag to preserve freshness.
Once you are ready to start baking, simply remove it from the freezer and let it thaw slightly until you can easily slice it into individual cookies.
Then, bake the cookies directly from frozen, adding an extra minute or two to the normal baking time. Keep a close eye on them, though, and pull them out as soon as they’re fully baked.
Cool the baked cookies completely before storing them in an airtight container. You can leave it on the counter for about 4-5 days, or store it in the fridge for 7-10 days.
Serving Suggestions and Pairings
Enjoy MILO Checkerboard Cookies with a cold glass of milk, a steaming hot cup of coffee, or a refreshing cup of tea. For an adult pairing, try these cookies alongside our indulgent Whiskey Hot Cocoa.
If you’re putting together cookie tins as gifts for your loved ones, these MILO Checkerboard Cookies would make a wonderful addition! And don’t forget to check out our other tempting cookie recipes, like S’mores Biscoff Cookies and Ube Crinkle Cookies.
Equipment
Ingredients
Light Dough (Malted Milk Flavor)
- 1½ cup all-purpose flour (225g)
- 2 tbsp malted milk powder sifted (17g)
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp (113g)
- ¼ cup sugar (46g)
- 1 egg room temp
Dark Dough (MILO Flavor)
- 1½ cup all-purpose flour (225g)
- 4 tbsp MILO sifted (34g)
- 1 tbsp Dutch-processed cocoa powder (6.5g)
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp (113g)
- 2 tbsp sugar (23g)
- 1 egg room temp
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Dutch-processed cocoa powder is a powerful ingredient that provides a richer, more intense chocolate flavor.
Using MILO alone results in a cookie that lacks a pronounced chocolate taste. Incorporating the Dutch cocoa enhances both the flavor and color of the cookie.
If you don’t have fine sea salt, you can use regular table salt at half the amount specified in the recipe. We advise against using Morton kosher salt, as its flakes may not dissolve consistently.
Recipe
Mix the Dry Ingredients
- For the light dough, whisk together the flour, malted milk powder, and fine sea salt. Set aside.
- For the dark dough, whisk together the flour, MILO, cocoa powder, and fine sea salt. Set aside.
Prepare the Two Cookie Doughs
- In a mixing bowl, beat butter and sugar together until fluffy.
- Add egg and mix until just incorporated.
- Slowly add the dry mix for the light dough. Scrape down the sides as needed. Mix until everything is incorporated and a dough ball forms.
- Set the light dough aside on a tray or plate lined with parchment paper. Wipe down the mixer and repeat the last 3 steps to make the dark dough.
Shaping the Dough
- Shape the two cookie doughs into identically sized logs of 1.5″ height x 1.5″ width. Use a ruler, or mold them into this shape. We used a parchment paper box as our mold by lining it with parchment, then pressing and smoothing them into the box.
- Cover and refrigerate the two cookie doughs overnight, or a minimum of 2 hours until the dough is firm.
Create the Checkerboard Pattern
- Use a ruler to measure and cut each log in half.
- Cut each log lengthwise into 3 vertical sections. Make “sandwiches” by trading the middle sections between the light and dark logs. If the pieces don’t fit perfectly, trim as needed.
- Turn the logs over so the sections are now stacked horizontally. Slice again as before.
- Trade the middle sections again, resulting in a 3×3 checkerboard pattern.
- Cover and chill the checkerboard logs in the fridge for at least 30 minutes until firm.
Slice and Bake the Cookies
- Preheat the oven to 350℉ / 176℃.
- Slice the checkerboard logs into ½” thick cookies. Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-16 minutes until the edges begin to brown and the top of the cookie is set.
Final Thoughts
Evoke a nostalgic feeling with the beloved flavor of MILO in these beautifully checkered shortbread cookies. Prepare in advance as cookie gifts for your loved ones – freeze the dough now and bake it later to streamline your holiday preparations.
Is your sweet tooth craving more? Explore more of our dessert recipes like Buko Pocket Pie and Matcha Pastillas!
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Milo Shortbread Checkerboard Cookies
Ingredients
Light Dough (Malted Milk Flavor)
- 1½ cup all-purpose flour 225g
- 2 tbsp malted milk powder sifted, 17g
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp, 113g
- ¼ cup sugar 46g
- 1 egg room temp
Dark Dough (MILO Flavor)
- 1½ cup all-purpose flour 225g
- 4 tbsp MILO sifted, 34g
- 1 tbsp Dutch-processed cocoa powder 6.5g
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp, 113g
- 2 tbsp sugar 23g
- 1 egg room temp
Instructions
Mix the Dry Ingredients
- For the light dough, whisk together the flour, malted milk powder, and fine sea salt. Set aside.
- For the dark dough, whisk together the flour, MILO, cocoa powder, and fine sea salt. Set aside.
Prepare the Two Cookie Doughs
- In a mixing bowl, beat butter and sugar together until fluffy.
- Add egg and mix until just incorporated.
- Slowly add the dry mix for the light dough. Scrape down the sides as needed. Mix until everything is incorporated and a dough ball forms.
- Set the light dough aside on a tray or plate lined with parchment paper. Wipe down the mixer and repeat the last 3 steps to make the dark dough.
Shaping the Dough
- Shape the two cookie doughs into identically sized logs of 1.5" height x 1.5" width. Use a ruler, or mold them into this shape. We used a parchment paper box as our mold by lining it with parchment, then pressing and smoothing them into the box.
- Cover and refrigerate the two cookie doughs overnight, or a minimum of 2 hours until the dough is firm.
Create the Checkerboard Pattern
- Use a ruler to measure and cut each log in half.
- Cut each log lengthwise into 3 vertical sections. Make "sandwiches" by trading the middle sections between the light and dark logs.
- Turn the logs over so the sections are now stacked horizontally. Slice again as before.
- Trade the middle sections again, resulting in a 3×3 checkerboard pattern.
- Cover and chill the checkerboard logs in the fridge for at least 30 minutes until firm.
Slice and Bake the Cookies
- Preheat the oven to 350℉ / 176℃.
- Slice the checkerboard logs into ½" thick cookies. Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-16 minutes until the edges begin to brown and the top of the cookie is set.
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References & Further Reading
https://www.eater.com/23416448/milo-drink-chocolate-milk-history-asia
https://en.wikipedia.org/wiki/Milo_(drink)
https://www.southernliving.com/can-you-freeze-cookie-dough-8640976
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