These chewy, decadent Milky Way Chocolate Chip Cookies are filled with chunks of one of my family’s favorite candy bars. This post Halloween Treat is even tastier than the the mini Milky Ways!!!
Perfect to make with leftover Halloween Candy, but I recommend making these Homemade Chocolate Chip Cookies more than once a year!
Milky Way Chocolate Chip Cookies
I’m back again with the monthly installment of Two Sweetie Pies. I bake up one of the decadent desserts from Danielle’s sweet as sugar blog, Hugs and Cookies XOXO , and she tries out one of mine. After veering off the chocolate path last month, I’m back on track. I took her chocolate chip laden cookies with Snickers chunks and made a Milky Way version for my nut avoiding family. Our oldest son, Tom, requested a few treats to take to a weekend cookout, so I sent him with these Milky Way Chocolate Chip Cookies and a Cherry Clafoutis (needed to expose those twenty-somethings to a rustic French dessert). I set a few aside for the family in residence to sample. Of course, they sampled, raved, then griped that I didn’t save more!
Tips for Making Homemade Chocolate Chip Cookies
- Use real butter, large eggs, and real vanilla extract. Margarine and artificially flavored vanilla will not give the best results.
- Have your butter and eggs at room temperature for easier and better incorporation into the dough.
- Note that this recipe calls for both baking soda and baking powder. Most bakers use much less baking powder than baking soda and it often expires while sitting in the pantry. Check the expiration date, and if in doubt, just replace it.
- Use a cookie disher to make even sized cookies.
- With the caramel in these cookies from the candy bars, sometimes some oozes when the cookie bakes. When the pan of baked cookies comes out of the oven, use a knife to cut and move the excess caramel away from the cookie. This will help make removal from the cookie sheet easier.
- Lining the baking sheets with parchment also helps the baked cookies release from the pan after they’re baked.
Hugs & Cookies
Be sure to head over to Danielle’s blog to see what recipe of mine she made this month. You’re certain to be inspired by all her marvelous sweets and you’ll even find some excellent gluten-free recipes she makes for her hubby.
Check out the other goodies I’ve made from Danielle’s Blog:
- Twix Bars
- Death by Chocolate Cookies
- Chocolate Cheesecake Brownies
- Brown Butter Chocolate Chunk Bars
- Chocolate Chip Butterfinger Cheesecake Bars
- Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze
- Classic Apple Pie
- Plus check out all my Best Dessert Recipes!
- 1 cup butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon coarse sea salt (or 1/2 teaspoon table salt)
- 12 ounces mini semi-sweet chocolate chips or regular chips
- 8 Fun-size Milky Way candy bars, chopped, then frozen
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Cream butter and sugars. Mix in eggs and vanilla.
- Add in flour, baking powder and soda and salt. Mix till combined.Fold in all chocolate chips and Milky Ways.
- For a rounded tablespoon sized cookie bake 8-10 minutes. If some of the caramel has oozed out of the cookie, use a sharp knife to scrape the excess away from the cookie before they cool.
Total time does not include freezing or cooling times.
Serving Size:1 cookie
Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 217mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 3g