Milky Way Stuffed Cookies
- PREP 25min
- COOK 15min
- TOTAL 40min
This is such a fun cookie recipe and one I almost always make with leftover Halloween candy! Choose your favorite fun-size or mini candy bars. I love Milky Way for these stuffed cookies, but Snickers, Reese’s cups, or other favorite candy bars work really well, too.
You Will Need
16 tablespoons (230g) butter, softened, 1 cup
3/4 cup (150g) granulated sugar
3/4 cup (150g) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 ¼ cups (292g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 ½ cups (255g) chocolate chips, 9 ounces
14 miniature candy bars, fun-size or mini, like Milky Way or Snickers
Directions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, beat the butter, sugars, and vanilla extract on medium speed with a hand mixer until creamy, light, and fluffy, scraping down the sides as necessary. This should take about 2 minutes.
Add eggs, one at a time, beating until blended.
In a medium bowl, whisk the flour, baking soda, and salt until blended.
Add the flour mixture, in three parts, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary.
Fold in the chocolate chips.
Use the palms of your hands to roll cookie dough balls, using 2 tablespoons of dough for each. Flatten one cookie dough ball and place a candy bar in the middle. Flatten a second cookie dough ball and cover the Milk Way. Crimp the edges so that the Milky Way is completely covered. Repeat with the remaining dough. I get 12 to 14 stuffed cookies.
Bake the cookies for 10 to 15 minutes or until the cookies are light golden brown. (It’s helpful to rotate baking sheets halfway through baking).
Cool cookies on the baking sheet for 10 minutes, then move to a cooling rack to cool completely. Or enjoy warm while the stuffed center is still molten.
Adam and Joanne's Tips
- Storing: Baked cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Base cookie dough recipe adapted from Nestle’s Chocolate Chip Cookie Recipe
- Nutritional information provided are estimates.