We have new neighbors who have only been in town a few months. Last week they added a sweet baby boy to their young family. I’m exhausted just thinking about having a kindergartner, preschooler AND an infant in the house…and I knew a dinner would be appreciated. First I narrowed down the entree, then focused on what I’d bring for dessert.
I love taking a basic chocolate chip cookie dough and adding all sorts of delicious components: dried fruit, nuts, chocolate chips or chopped candy. Anything with caramel or toffee is always at the top of my list…so I picked up a bag of Mini MIlky Ways. There will be some melting and leaking of caramel from the chopped candy as the cookies bake, but that adds to their charm…just call those misshapen ones “rustic.” Katie LOVED these…saying they were even better than chocolate chip cookies. Make sure to have a big glass of milk as a chaser for these babies, they are rich and sensational.
Tip of the Day: If your cookies come out of the oven misshapen, you can used your spatula (coated with a bit of non-stick cooking spray if caramel is involved) to reshape. Make sure to do this while your cookies are still hot and pliable.
Milky Way Cookies…inspired by Cookies and Cups
2 sticks (8 ounces) butter, at room temperature
1 cup dark brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 bag fun sized Milky Way bars (11.50 ounces), cut into quarters and frozen
Preheat oven to 350º.
If you haven’t chopped your Milky Ways, do so and pop them in the freezer. Line cookie sheets with parchment.
Cream butter and sugars till well blended. Mix in eggs and vanilla. Stir in baking soda, salt and flour. Carefully break apart and add frozen Milky Way chunks. Scoop out rounded tablespoonfuls of dough and place 2 inches apart on baking sheets. Bake about 10 minutes or till golden.