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Have you ever had a stuffed cookie? We hadn’t until these amazing, ooey gooey stuffed cookies with Milky Way bars. We’re still cleaning our fingers from all that chocolate and caramel. (Not that we’re complaining). We made our own cookie dough, but if you have a favorite store-bought cookie dough in mind, use it. It will work great.
If you do make your own cookie dough, you probably have most of the ingredients in your kitchen right now.
This time, we used unbleached all purpose flour from Gold Medal Flour and it worked great. Gold Medal Flour paid us to develop a couple of recipes using their flour, so we thought we’d share with you.
If you can’t find Gold Medal Flour, feel free to use your favorite brand of flour.
You’ve Got to Make Our Milky Way Stuffed Cookie Recipe, It’s So Good
These are really easy to make — all you need is an extra 5 to 10 minutes so you can stuff a fun-size Milk Way inside cookie dough before baking. We make our own cookie dough, but if you’re in a pinch, use a store-bought cookie dough, it will still work.
See how we sneak a whole Milk Way in into the middle? It’s almost wrong! (We said almost).
By the way, if you like another small or fun-size candy bar a little better than Milky Way bars, use it. Snickers would be amazing!
Did you like our Milky Way Stuffed Cookie Recipe? If so, we bet you’ll love these:
- Chewy Double Chocolate Cookies Recipe from Inspired Taste
- Chewy Oatmeal Rasin Cookie Recipe with Video from Inspired Taste
- Skillet Baked Candy Bar Stuffed Double Cookie from Picky Palate
- Oreo Stuffed Chocolate Chip Cookie Recipe from Bakerella
- Salted Chocolate Covered Caramels Recipe from Inspired Taste
- Oreo and Caramel Stuffed Cookie Recipe from Recipe Girl
- Soft Chocolate Mint Cookie Recipe from Inspired Taste
- 1 cup (227 grams) butter, softened (2 sticks)
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (161 grams) packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups (315 grams) all-purpose flour (we used Gold Medal Unbleached)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces (283 grams) chocolate chips
- 12 to 14 “fun-size” Milk Way candy bars
- Heat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, beat butter, both sugars and the 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. Then, add one egg and beat until combined. Repeat with second egg.
- In a medium bowl, use a whisk to combine the flour, baking soda and the salt. Whisk about 10 times to make sure everything is well combined.
- Now, add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. Stir in the chocolate chips.
- Use the palms of your hands to roll about 12 cookie dough balls, using 2 tablespoons of dough for each. Then, flatten one cookie dough ball, place a Milky Way into the middle. Flatten a second cookie dough ball and cover the Milk Way. Squeeze/crimp together the edges so that the Milky Way is completely covered. Repeat with remaining dough. This should make between 12 and 14 stuffed cookies.
- Bake cookies 10 to 15 minutes or until the cookies are light golden brown. (It may be helpful to rotate baking sheets half way through baking). Cool cookies on baking sheet for 10 minutes then move to a cooling rack to cool completely. Or, do what we do and eat the cookie now, while the Milky Way is still molten.