Milky Way Cookies are exactly what they sound like (if you’re not thinking of the constellation)… chopped fun-sized Milky Way bars mixed into a basic cookie recipe. The chopped up Milky Way chunks create craters of oozing caramel that occupy the landscape of a chewy, buttery cookie. But don’t stop at just Milky Ways, this cookie is also a solid base for other add-ins. So get your creative juices flowing and stuff these cookies to your heart’s content.
Milky Way Cookies
(from Cookies & Cups)
Makes about 3 dozen medium sized cookies
1 cup butter, 2 sticks, room temp
1 cup dark brown sugar
½ cup granulated sugar
2 teaspoons vanilla
1 teaspoon baking soda
1½ teaspoons coarse sea salt
2½ cups all purpose flour
1 (11.24 oz) bag of fun sized Milky Way bars, chopped (I usually cut the the bars into 6 pieces)
- Preheat the oven to 350°F.
- Line your cookie sheets with parchment paper or a Silpat and set aside. This is very important as the caramel from the Milky Ways will ooze out and stick to the cookie sheet if it’s unlined.
- In a separate bowl, combine the flour, baking soda, and sea salt, and set aside.
- In the bowl of a mixer, cream the butter, brown sugar, and white sugar together.
- Add and mix in the eggs one at a time.
- Add the vanilla, and mix well. Scrape down the sides as needed
- Turn mixer to low, and add in the flour mixture. Don’t overmix.
- Stir in the chopped Milky Way.
- Using a cookie scoop or spoons (the dough will be soft), drop the dough by rounded tablespoons onto a baking sheet, and space the dough balls about 2″ apart.
- Bake the cookies for 8-9 minutes until the edges are golden. The caramel may ooze out the sides, or the cookie may lose a little of its nice rounded shape, but don’t worry, they’ll still be delicious.
- Remove the cookies from oven, and let them cool on the pan for 5 minutes. Then transfer to a cooling rack to cool completely.