Description
These Milky Way cookies are extra thick and chewy, baked deep-dish-style in a muffin top pan! They’re loaded with melty Milky Way candy bars and are seriously irresistible.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoon coarse sea salt
- 2 1/2 cups all-purpose flour
- 1 (11.24 ounces) bag of fun-sized Milky Way bars, chopped
Instructions
- Preheat oven to 350°F.
- Prepare your muffin pan by first spraying with cooking spray, next lining each tin with a parchment round. (Cut the parchment to fit in the bottom of the pan) and then spraying the parchment again lightly. Set aside.
- Mix the butter and sugars together in your stand mixer fitted with the paddle attachment for 2 minutes. Add in the eggs, vanilla, baking soda, and sea salt and mix for 30 seconds, or until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour. When just mixed together, fold in your chopped Milky Way.
- Press 1/4 cup the cookie dough into each muffin top and bake for 13-15 minutes until the edges are golden and the center is JUST set.
- Remove from oven and let cool in pan for 5 minutes. Loosen the edges with a knife and flip the cookies onto a wire cooling rack.
Notes
- If you make these without using a muffin top pan, line your baking sheet with parchment paper or a Silpat. Space the cookies out 2 inches apart and drop by rounded tablespoons onto the baking sheet. Bake for 8-9 minutes until edges are golden.
- This recipe makes approximately 12-15 “deep-dish” cookies, or 24 regular drop cookies (large-size).
