The Ultimate Milky Way Cookie Recipe (Caramel-Stuffed!)

The Milky Way Cookie: A Caramel-Stuffed Chocolate Masterpiece

Have you ever looked at a delicious, soft chocolate cookie and thought, “This is great, but what if it were also a candy bar?” If you’ve ever stared deep into the cosmos of your pantry, yearning for a dessert that’s truly out of this world, then prepare for liftoff. We’re about to embark on a mission to create the ultimate milky way cookie—a rich, chewy chocolate malt cookie with a gooey, molten caramel core. It’s the cosmic collision of two of the best things on Earth, and frankly, it’s the only cookie you’ll want to make from now on.

Why This Recipe Is Awesome (It’s a Delicious Black Hole of Goodness)

So, what makes this cookie a celestial event for your taste buds? It’s the surprise inside. You bite into what looks like a classic, albeit perfect, chocolate cookie, and you’re met with a warm, stretchy river of golden caramel. It’s a textural and flavor masterpiece. The cookie itself is infused with malted milk powder, giving it a deep, rich flavor that perfectly mimics the nougat in a Milky Way bar.

This recipe is surprisingly easy for something that looks so impressive. It’s the perfect “I’m a baking genius” dessert to bring to a party in your Barishal neighborhood, and the ideal comfort food for a cozy Friday night. Get ready to launch your baking skills into a whole new galaxy.

Ingredients: Your Interstellar Baking Supplies

This mission is broken down into two key components: the cookie vessel and its molten caramel core.

For the Gooey Caramel Core:

• 24 soft caramel candies (like Kraft or Werther’s Original Soft Caramels), unwrapped

For the Chocolate Malt Cookie Dough:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder, sifted
• ¼ cup malted milk powder (like Ovaltine or Horlicks – this is the nougat secret!)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: Melted chocolate, for drizzling

A Note on the Secret Ingredient:

• Malted Milk Powder: Don’t skip this if you can help it! It’s a powder made from malted barley, wheat flour, and milk, and it adds that distinct, toasty, sweet flavor you find in malted milkshakes and the nougat of a Milky Way bar. You can usually find it in the coffee/tea or baking aisle.

Tools & Kitchen Gadgets Used: Your Mission Control

You’ll need some standard baking equipment to ensure a successful launch.

• Stand Mixer or a Hand Mixer
• Mixing Bowls
• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Medium Cookie Scoop (A 1.5 to 2-tablespoon scoop is ideal.)
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons

Step-by-Step Instructions: 3… 2… 1… Liftoff!

This is a multi-stage mission. Read the briefing carefully before you begin.

Act 1: Preparing the Caramel Core

1. Unwrap: The most tedious part of the mission. Unwrap your 24 soft caramel candies. Maybe put on some good music.
2. Roll ‘Em Up: Roll each soft caramel into a smooth ball. If they are sticky, you can lightly grease your hands. Place the caramel balls on a small plate and pop them in the freezer for about 15-20 minutes while you make the dough. This makes them much easier to handle.

Act 2: Creating the Cookie and Assembling

1. Prep for Launch: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, malted milk powder, baking soda, and salt.
3. Cream the Butter and Sugars: In the bowl of your stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy.
4. Add the Wet Stuff: Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
5. Form the Dough: With the mixer on low, gradually add the dry ingredients and mix until just combined. Do not overmix! The dough will be soft and a little sticky.
6. The Assembly (The Fun Part!): Take about 1.5 tablespoons of cookie dough using your scoop. Flatten it into a disc in the palm of your hand. Place one of your chilled caramel balls in the center.
7. Seal the Deal: Carefully fold the edges of the dough up and around the caramel, rolling it gently into a smooth ball. Make sure the caramel is completely sealed inside with no cracks. This is the key to preventing a caramel explosion in your oven.
8. Bake the Cookies: Place the cookie balls about 2 inches apart on your prepared baking sheets. Bake for 10-13 minutes. The edges should be set, but the centers will look soft and slightly puffy.
9. Cool Down: Let the cookies cool on the baking sheet for 5-10 minutes. This is crucial, as the caramel inside is molten lava. After they’ve set up a bit, transfer them to a wire rack to cool further.
10. Optional Drizzle: Once the cookies are mostly cool, you can drizzle them with a little melted chocolate for that authentic candy bar look.

Calories & Nutritional Info (Per Cookie, Estimated)

This cookie is a decadent, astronomical event. Enjoy the ride.

• Estimated Calories per cookie: ~200-240 calories
• Fat: ~11g
• Carbohydrates: ~28g
• Protein: ~3g
• Sugar: Out of this world.

Common Mistakes to Avoid: Don’t Let Your Mission Fail!

Avoid these cosmic blunders for a perfect batch every time.

• Leaky Caramel: This is the #1 issue. It’s caused by either not sealing the dough completely around the caramel or by using a runny, liquid caramel sauce. Use soft, solid caramels and make sure there are no seams in your dough ball.
• Overbaking: If you bake these until they look totally “done,” they will be dry and hard once they cool. Pull them out when the centers are still soft to ensure a chewy cookie and a gooey center.
• Using Hard Caramels: Don’t use hard candy caramels. They won’t melt into the right gooey consistency and might just become a hard lump inside your cookie.
• Skipping the Malt Powder: You can, but you’ll lose that signature nougat-like flavor. It will just be a chocolate caramel cookie (which is still delicious, but not a Milky Way cookie).

Variations & Customizations: Explore the Cookie Cosmos

The galaxy of flavor is vast!

• “Milky Way Midnight” Edition: Use black cocoa powder instead of regular for a deep, dark cookie. Use a salted caramel for the filling and sprinkle the finished cookies with flaky sea salt.
• The Deconstructed Version: Don’t want to stuff them? Chop up 12 fun-size Milky Way bars and fold them into the cookie dough instead of using caramels.
• Nutty Galaxy: Fold in 1 cup of chopped, salted peanuts into the cookie dough to add a satisfying crunch and a hint of salty flavor.

FAQ Section: Your Interstellar Inquiries, Answered

You have questions about this cosmic creation. I have answers.

• Q: What is the best kind of caramel to use? A: The individually wrapped, soft square caramels (like Kraft or Werther’s Original Soft Caramels) are the most reliable and easiest to work with.
• Q: How do I really stop the caramel from leaking out? A: Two things: chill the caramel balls before you wrap them, and make sure you use enough dough to completely encase the caramel with no thin spots or cracks.
• Q: Can I make my own caramel filling? A: You can, but it needs to be a very thick, firm caramel that you can cool and roll into balls. A standard liquid caramel sauce will be too thin and will leak out.
• Q: What if I can’t find malted milk powder? A: You can omit it. The cookies will still be delicious chocolate caramel cookies, but they won’t have that specific malty “nougat” flavor.
• Q: How can you tell when the cookies are done baking? A: Look at the edges. They should be set and matte (not shiny). The center of the cookie should still look soft and slightly puffy. That’s your cue to pull them out.
• Q: Can I freeze these cookies? A: Yes! You can freeze the baked cookies in an airtight container for up to 3 months. To get that gooey center back, warm them in the microwave for 10-15 seconds. You can also freeze the unbaked, stuffed dough balls and bake from frozen (add 2-3 minutes to the baking time).
• Q: Why is my cookie dough sticky? A: This is a soft, moist dough, so a little stickiness is normal. If it’s unmanageable, you can chill the dough for 30 minutes before scooping and assembling.

Final Thoughts: You’ve Conquered the Cosmos

Houston, we have a cookie! You have successfully created a dessert that is truly out of this world. You’ve mastered the art of the caramel-stuffed cookie and launched your taste buds into a new galaxy of flavor. So go on, take a bite, and enjoy that magnificent caramel pull. You’ve earned it, space ranger.