Milky Way Stuffed Cookies
These stuffed cookies with candy bars are outrageously good and surprisingly easy to make. We use our homemade chocolate chip cookie dough and then stuff mini candy bars inside. You will love them! My family loves these gooey stuffed cookies. We take our favorite mini candy bars and stuff them inside chocolate chip cookie dough, bake, and devour them while they are still a little warm. In our photos, we’ve used Milky Way bars, which melt down inside the cookies, adding gooey chocolate and caramel to the middle. Snickers would be fantastic, as would Reese’s cups, which we also use in our easy cookie bars, and these Reese’s rice krispie treats! Key Ingredients Butter: It’s the reason these cookies taste so incredible. Use unsalted or salted. If you use salted, omit the salt called for in our recipe below. Sugar: I use brown sugar and granulated sugar for these cookies. You can thank the brown sugar for the cookie’s flavor and chewy center, while the granulated sugar helps with crisp edges. Flour: I use all-purpose flour, but bread flour is also a great option for cookies. Eggs: These make our cookies rice and chewy. Baking Soda: I love baking soda for cookies. It helps them rise in the oven and then fall to create those crinkly edges. It really helps with chewier cookies and has the bonus of helping them brown. Vanilla and Salt: These make our cookie batter taste amazing. For an extra pop of flavor, consider a little espresso powder, which we use in our easy chocolate chip cookies! Here’s a little more about baking with espresso powder if you are interested. Chocolate Chips: Use semi-sweet, dark, or white chocolate chips. Small Candy Bars: In the photos, I’ve used fun-size Milk Way candy bars, but any small, mini, or fun-size bar will do the trick. Use what you love or have on hand. This is the perfect recipe to save for after Halloween! Butter: It’s the reason these cookies taste so incredible. Use unsalted or salted. If you use salted, omit the salt called for in our recipe below. Sugar: I use brown sugar and granulated sugar for these cookies. You can thank the brown sugar for the cookie’s flavor and chewy center, while the granulated sugar helps with crisp edges. Flour: I use all-purpose flour, but bread flour is also a great option for cookies. Eggs: These make our cookies rice and chewy. Baking Soda: I love baking soda for cookies. It helps them rise in the oven and then fall to create those crinkly edges. It really helps with chewier cookies and has the bonus of helping them brown. Vanilla and Salt: These make our cookie batter taste amazing. For an extra pop of flavor, consider a little espresso powder, which we use in our easy chocolate chip cookies! Here’s a little more about baking with espresso powder if you are interested. Chocolate Chips: Use semi-sweet, dark, or white chocolate chips. Small Candy Bars: In the photos, I’ve used fun-size Milk Way candy bars, but any small, mini, or fun-size bar will do the trick. Use what you love or have on hand. This is the perfect recipe to save for after Halloween! How to Make Stuffed Cookies Stuffed cookies are surprisingly easy to make! It only takes 5 to 10 minutes to tuck a fun-size Milky Way bar inside the cookie dough before baking. We use our easy homemade chocolate chip cookie dough (shared in the recipe below), but you could use store-bought dough too. Roll the dough into balls, then flatten them into disks. Place a Milky Way in the center of one disk, top with another disk, and crimp the edges to seal. Bake until golden brown, and get ready for a treat! These cookies are amazing served warm. The Milky Way melts into a gooey, chocolatey caramel dream. It’s pure heaven! Trust me, you’ve got to try these stuffed cookies!! Milky Way Stuffed Cookies PREP 25 mins COOK 15 mins TOTAL 40 mins PREP 25 mins COOK 15 mins TOTAL 40 mins 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. Makes 12 to 14 cookies 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 1Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone baking mat. 2In 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. 3Add eggs, one at a time, beating until blended. 4In a medium bowl, whisk the flour, baking soda, and salt until blended. 5Add the flour mixture, in three parts, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. 6Fold in the chocolate chips. 7Use 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. 8Bake 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). 9Cool 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. 1Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone baking mat. 2In 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. 3Add eggs, one at a time, beating until blended. 4In a medium bowl, whisk the flour, baking soda, and salt until blended. 5Add the flour mixture, in three parts, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. 6Fold in the chocolate chips. 7Use 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. 8Bake 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). 9Cool 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. 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. Nutrition Per Serving Serving Size 1 cookie / Calories 387 / Total Fat 19.9g / Saturated Fat 12g / Cholesterol 61.8mg / Sodium 194.7mg / Carbohydrate 50.1g / Dietary Fiber 1.9g / Total Sugars 33.1g / Protein 4.6g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us