Milky Way Cookie Recipe

A Milky Way cookie on white surface with a bite taken out of it.

5 stars (2 reviews)

Move over chocolate chip cookies, these Milky Way cookies are bigger and even more irresistible in taste and texture! This easy recipe makes the most soft, chewy cookies stuffed with my favorite chocolate caramel and nougat Halloween candy, with a sprinkle of flaky sea salt on top. Or make candy bar cookies with whatever holiday treats you like!

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert, Holiday

Cuisine: American

Servings: Cookies

Calories: 166kcal

Author: Sommer Collier

Ingredients

1 cup unsalted butter softened
1 ½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
13-15 ounces Milk Way bars I used 4 – 3.63 oz bars.
Optional Garnish – flake salt to sprinkle on top

US Customary - Metric

Instructions

Preheat the oven to 350°F. Lay out several baking sheets and line them with parchment paper.
Combine the softened butter and light brown sugar in a mixing bowl. Using an electric mixer, beat the sugar and butter together total ultra-light and fluffy, approximately 3- 5 minutes.
Scrape the bowl with a rubber spatula and add in the eggs and vanilla extract. Beat well to incorporate the ingredients into the butter mixture.
Scrape the bowl with a rubber spatula again. In a separate mixing bowl, combine the flour, baking powder, and salt. Mix well. Then a little at a time, mix the flour mix mixture into the cookie dough. Once the flour is fully incorporated, and cookie dough is completely smooth, stop mixing.
Unwrap the Milky Way bars. Cut them in half, length wise, to expose the layers within. Then cut each half into ½-inch pieces so that each piece has all layers.
Use a spatula to mix the candy bar chunks into the cookie dough batter by hand. Do not try to use an electric mixer for this.
Measure out 2-tablespoon portions of cookie dough, making sure there are candy bar chunks in each portion. Roll the dough balls gently then place them on the cookie sheets about 2 ½ inches apart to account for spreading. *For the prettiest cookies, make sure any exposed chunks of candy bar are facing up.
Bake the cookies for 10-12 minutes, until lightly golden around the edges and puffed in the centers. (Sometimes cookies with large chunks spread abnormally. When you take the cookies out of the oven, use a rubber spatula to push the cookies back into circles, if needed.) Then sprinkle the tops of the cookies with flake salt or kosher salt. Allow the cookies to dry completely on the baking sheets before moving.

Video

Notes

Store the cookies in an airtight container at room temperature for up to two weeks. I'm gonna say it again: Do not store them in the fridge!

Baked cookies will freeze well for up to six months in an airtight Ziploc plastic bag. If you need to stack them in the bag, I suggest placing a piece of wax or parchment paper between the layers to keep the cookies from sticking together.

Nutrition