Forget those ordinary cookies! My Milky Way cookies are not only bigger but also incredibly delicious, boasting a taste and texture that’s simply irresistible. This simple recipe creates the softest, chewiest cookies packed with everyone’s favorite chocolate, caramel, and nougat candy bar. As a final flourish, we add a sprinkle of flaky sea salt. And the best thing? You can transform any holiday candy into these fantastic candy bar cookies!
For years, repurposing leftover Halloween candy by chopping it up and baking it into soft, chewy cookies has been a family tradition. It’s an effortless way to elevate the standard salted chocolate chip cookies recipe and give a humble candy bar a new life, creating a treat that’s perfect for sharing with friends and neighbors. While we’ve experimented with nearly every type of candy bar in cookie form, Milky Way cookies stand out as the absolute best, in my humble opinion! The exquisite harmony of chocolate, caramel, and creamy nougat truly enhances the flavor of the classic cookie dough. In fact, this essential candy cookie recipe is so versatile that it’s now used to create treats with Valentine’s Day, Easter, and Christmas candies too!
Key Ingredients for Perfect Milky Way Cookies
- Butter: I always prefer unsalted butter in baking recipes. Since we’re adding table salt to the dough and flaky sea salt on top of the baked cookies, there’s no need to add salted butter.
- Light Brown Sugar: Many cookie recipes call for both brown and white sugar to achieve a balance of warmth and sweetness. However, because Milky Way candies contain a significant amount of granulated white sugar, I use only brown sugar. This gives the cookies a delectable sweet flavor that isn’t overwhelming.
- Eggs: Using cold eggs can affect baking time and cookie texture. For best results, let the eggs sit on the counter for 15-20 minutes to reach room temperature before using.
- Vanilla Extract: Don’t skimp on the vanilla! High-quality vanilla extract is a must-have for delicious cookies. You can use liquid extract or vanilla bean paste.
- Dry Ingredients: The usual pantry staples – all-purpose flour, baking powder, and salt – are all you need.
- Milky Way Bars: Milky Way bars vary in size and shape. To account for this, the recipe uses 13-15 ounces of candy bars, regardless of the bar size you choose.
- Sea Salt: A sprinkle of flaky sea salt on top of a freshly baked cookie is the secret ingredient that makes the caramel and chocolate flavors truly shine!
Step-by-Step Guide to Making Milky Way Cookies
Find the full ingredient list with proportions, detailed instructions, storage tips, and a video tutorial in the printable recipe card at the end of this post.
Prep: Preheat the oven to 350 degrees F (175 degrees C). While it heats up, gather the ingredients and line a couple of baking sheets with parchment paper.
Make the Cookie Dough: Use an electric hand mixer in a large bowl or a stand mixer. Cream together the softened butter and sugar until smooth and fluffy. This will take a few minutes, so be patient! Then, blend in the eggs and vanilla until the mixture is silky and golden.
In a separate bowl, whisk together the dry ingredients to ensure the flour, salt, and baking powder are evenly combined. Gradually add the dry ingredient mixture to the main mixing bowl. Adding too much too quickly can cause the dough to become clunky.
Milky Way Time: Unwrap the Milky Way bars and use a sharp knife to chop them into even-sized pieces, ensuring each piece contains layers of caramel, nougat, and chocolate. Now, reward yourself with a few pieces – you deserve a treat! Then, use a rubber spatula or wooden spoon to gently mix the remaining Milky Way pieces into the cookie dough by hand.
Trust me, attempting to use an electric mixer to incorporate the chocolate chunks into the cookie dough is not a good idea. Cookie dough is simply too thick, and the pieces will get stuck. Take the time to mix them in by hand for the best results.
Scoop and Roll: Treat yourself to a proper cookie dough scooper if you don’t already have one. It will make a world of difference! Use a 2-tablespoon scoop to evenly portion the cookie dough, making sure to get a few candy bar chunks in each ball. Gently roll each portion into a golf ball-sized ball and place it on the prepared cookie sheet, spacing them about 2 1/2 inches apart to prevent them from merging.
Pro Tip: For the most visually appealing cookies, make sure any exposed candy bar chunks are facing up!
Bake: Bake the cookies for approximately 10 minutes, until they begin to turn firm and golden around the edges.
Since large chunks of candy can sometimes cause the cookies to spread unusually, use a rubber spatula to gently push the cookies back into circles if needed as soon as they come out of the oven.
Sprinkle Some Salt: Once the cookies come out of the oven, sprinkle them with a pinch of sea salt while they are still warm. Like my salted caramel chocolate chip cookie bars recipe, the salted caramel makes these cookies with Milky Way bars seem more… sophisticated? Perhaps not, but it certainly elevates the deliciousness!
Expert Baking Tip
Overbaking is one of the worst things you can do to cookies (been there, done that!). This is especially true for these chunky cookies, as the caramel will harden into a rock. To avoid this, always err on the side of caution and check the cookies around 10 minutes.
Remove the baking sheet from the oven as soon as the edges of the cookies look set and the tops are no longer doughy. These cookies shouldn’t really turn brown; in fact, they’ll appear *almost* underbaked with a pale-ish color. But don’t worry, they will continue to cook and firm up as they cool on the baking sheet.
Proper Storage for Milky Way Cookies
Store the cookies in an airtight container at room temperature for up to two weeks. And let me emphasize this again: Do not store them in the fridge!
Baked cookies freeze well for up to six months in an airtight Ziploc plastic bag. If stacking them in the bag, place a sheet of wax or parchment paper between the layers to prevent them from sticking together. When ready to enjoy, thaw on the counter for approximately 20 minutes until they reach room temperature.
Microwave leftover cookies for a short 5-10 seconds to soften them again. Wrap loosely in a paper towel to prevent the chocolate from melting everywhere.
Frequently Asked Questions About Milky Way Cookies
Should I use cold or room temperature butter?
The butter needs to be softened, but not melted, to cream together with the sugar until it’s soft, light, and fluffy. This ensures the cookies are soft, light, and fluffy too!
Are these cookies better served warm or at room temperature?
They’re delicious both ways, *but* warm cookies boast that ultra-gooey caramel wow factor! I love microwaving the cookies for a few seconds to warm them and melt the candy bar pieces again. Wrap each cookie individually in a paper towel, then heat for 5-10 seconds.
How do I prevent the caramel from leaking out?
Chop the Milky Way bars uniformly, so the chunks of caramel don’t separate from the chocolate. The chocolate-coated caramel will melt and ooze out slightly, but not excessively.
Why did the caramel turn hard after baking?
As mentioned, the caramel will harden and become chewy if the cookies are overbaked. So, avoid overbaking!
Caramel always hardens a bit when it cools. But it’ll get super hard if you refrigerate the cookies. So, don’t do that either!
More Tempting Cookie Recipes
Explore More Cookie Delights
Milky Way Cookie Recipe
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!
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
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3-5 minutes.
- Scrape the bowl and add the eggs and vanilla extract. Beat well to incorporate.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the cookie dough until smooth.
- Unwrap the Milky Way bars. Cut lengthwise to expose layers, then cut each half into ½-inch pieces.
- Use a spatula to mix the candy bar chunks into the cookie dough by hand.
- Measure 2-tablespoon portions of cookie dough, ensuring each portion contains candy bar chunks. Roll into balls and place on cookie sheets 2 ½ inches apart.
- Bake for 10-12 minutes, until lightly golden around the edges. (Push back into circles if needed.) Sprinkle with flake salt. Let cool completely.
Notes
Store cookies in an airtight container at room temperature for up to two weeks. Do not refrigerate!
Baked cookies can be frozen for up to six months in an airtight bag with parchment paper between layers.
Nutrition
Serving: 1 cookie, Calories: 166 kcal, Carbohydrates: 24g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 89mg, Potassium: 57mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 182IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 1mg