Milky Way Cookies
If you love rich, chocolatey treats with a cosmic twist, Milky Way Cookies are about to become your new favorite dessert. Inspired by the classic Milky Way candy bar, these cookies are soft, chewy, and filled with layers of caramel and chocolate that melt in your mouth.
Whether you’re baking for a special occasion, a cozy night in, or just to satisfy your sweet tooth, these homemade Milky Way Cookies bring the perfect blend of indulgence and nostalgia. In this post, we’ll show you how to make them step-by-step, share baking tips, and explore why these cookies truly live up to their stellar name.
Why You Will Love This Milky Way Cookies Recipe
- Irresistible Flavor Combination: The classic pairing of chocolate and caramel is elevated with a hint of sea salt, creating a perfectly balanced sweet and savory profile.
- Gooey Caramel Center: Each bite reveals a molten, chewy caramel surprise that will have you reaching for another cookie.
- Easy to Make: Despite their impressive appearance, these cookies are surprisingly simple to whip up, even for novice bakers.
- Gluten-Free Friendly: This recipe uses gluten-free flour, making it accessible for those with dietary restrictions without compromising on taste or texture.
- Perfect for Any Occasion: Whether it’s a cozy night in, a potluck, or a special celebration, these cookies are always a crowd-pleaser.
- For another fun candy bar inspired dessert, make my Homemade Peanut Butter Cups!
Ingredients & Substitutes
These are the main ingredients and substitutions for these gluten free Milky Way cookies. Scroll down to the recipe card for the full ingredients list and instructions.
First, use unsalted cold butter from the fridge. Cut into small cubes.
Cream the butter with the granulated sugar.
Only one egg is needed for this recipe. If you are egg free, instead use 1/4 cup unsweetened applesauce.
A little vanilla extract adds a delicious homemade flavor.
Both gluten free flour and all purpose flour work. I used King Arthur Flour gluten free flour.
Cocoa powder adds the rich chocolate flavor.
Baking soda helps these cookies rise.
Use chocolate chips or chocolate chunks. I usually use dark chocolate chunks for these cookies.
A pinch of sea salt helps balance out the sweetness.
Lastly, use caramels for the middle.
Taste & Texture
These Milky Way Cookies offer a truly amazing experience! The cookie itself is a rich, dark chocolate with a soft and slightly chewy texture. It’s not overly sweet, allowing the deep cocoa flavor to shine through.
The star of the show is, of course, the molten caramel center. As you bite into the cookie, the warm, gooey caramel stretches and melts in your mouth, providing a luxurious contrast to the cookie.
A sprinkle of sea salt on top adds a subtle pop that enhances both the chocolate and caramel, adding a sophisticated touch!
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamed together.
Step 3
Then, add in the eggs and vanilla extract. Beat to combine.
Step 4
Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
Step 5
Fold in the chocolate chips. Unwrap the caramels.
Step 6
Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
Step 7
Place a caramel on top of this flattened ball of dough.
Step 8
Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the caramel with cookie dough.
Step 9
Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
Step 10
Finally, remove the Milky Way cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack. Then, sprinkle with sea salt on top!
Expert Tips and Tricks for Perfect Milky Way Cookies
Follow these expert tips to make the best Milky Way cookies.
- Cold Butter is Key: Using cold butter cut into small cubes ensures proper creaming with the sugar, leading to a tender cookie texture. Don’t be tempted to use softened butter!
- Thick Dough is Normal: Don’t worry if your cookie dough seems thick; this is intentional and helps to encase the caramel perfectly.
- Fully Enclose the Caramel: This is crucial to prevent the caramel from oozing out during baking. Take your time to completely seal the caramel within the cookie dough.
- Don’t Overbake: Bake until the edges are just set, but the middle still looks soft and slightly gooey. This ensures a wonderfully chewy cookie and a perfectly melted caramel center. Overbaking will result in a harder caramel.
- Cooling Time Matters: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This allows the cookies to set and the caramel to firm up slightly, making them easier to handle.
- Sprinkle Sea Salt Immediately: For best adherence and flavor, sprinkle the sea salt on top of the cookies as soon as they come out of the oven.
Flavor Variations & Add-Ins
While these Milky Way Cookies are fantastic as is, feel free to get creative with these delicious variations.
- Nutty Twist: Add 1/4 cup of chopped pecans or walnuts to the cookie dough for an added crunch and nutty flavor.
- Espresso Boost: A teaspoon of instant espresso powder added to the cocoa powder will deepen the chocolate flavor beautifully.
- White Chocolate Drizzle: Once cooled, drizzle melted white chocolate over the cookies for an extra layer of sweetness and visual appeal.
- Different Caramel Flavors: Experiment with different caramel types, such as salted caramel bits or even homemade caramel.
How to Serve & Store
Serve these warm Milky Way Cookies with a glass of cold milk or a scoop of vanilla ice cream for an ultimate dessert experience. They are also fantastic on their own as a sweet pick-me-up.
Store the cooled Milky Way Cookies in an airtight container at room temperature for up to 4 days.
Do not store them in the refrigerator, as the caramel inside will turn hard. For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQs)
Yes, you can. The recipe uses gluten-free flour, but you can substitute it with an equal amount of regular all-purpose flour if you don’t need a gluten-free option.
This usually happens if the caramel wasn’t fully enclosed by the cookie dough. Make sure to use your fingers to completely seal the caramel inside the dough before baking.
Storing the cookies in the fridge will cause the caramel inside to harden, making it less enjoyable. Room temperature storage is best for these cookies.
The most common reason for the caramel hardening is overbaking. The notes mention to bake until the edges are just set and the middle still looks soft. Also, as noted, avoid storing them in the fridge.
Equipment Needed
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent these cookies from sticking.
USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gooey Milky Way cookies.
KitchenAid Stand Mixer: I always use this stand mixer for baking!
Hand Mixer: If you do not have a stand mixer, use this handy hand mixer.
Check out all of my kitchen favorites!
You May Also Enjoy
- Gluten Free Snickers Bars
- Kitchen Sink Cookies
- Caramel Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies
If you make this Milky Way cookie recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Desserts Recipes page.
Get the Recipe: Milky Way Cookies
Ingredients
- ½ cup cold butter, cut into small cubes
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 ¼ cups gluten free flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ cup chocolate chips, or chunks
- Pinch sea salt
- 10 caramels
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamed together.
- Then, add in the eggs and vanilla extract. Beat to combine.
- Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
- Fold in the chocolate chips. Unwrap the caramels.
- Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
- Place a caramel on top of this flattened ball of dough.
- Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the caramel with cookie dough.
- Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
- Finally, remove the Milky Way cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack. Then, sprinkle with sea salt on top!
Notes
- Use cold butter right from the fridge. Cut into small pieces.
- The cookie dough will be thick.
- Be sure to fully enclose the caramels with cookie dough.
- Bake until the edges are set, but the middle will still look soft and gooey.
- Allow the cookies to cool for at least 10 minutes before removing to a wire rack.
- Do not store in the fridge; the caramel inside will turn hard.
- Place in an airtight container for up to 4 days.
- Check out all of my kitchen favorites!
4 Comments on “Milky Way Cookies”
Is it possible to add a marshmallow/marshmallow fluff like nought to your batter? If so how?
You might be able to place it inside the cookie dough instead of the caramel. I haven’t tried it yet, but I bet it’s delicious!
Hi there,
What brand of caramels did you use ? It’s so hard to find clean ingredients caramels. Thank you !
Hi Kelly! I used a brand called Sweet Apricity. They are clean and delicious!