Well, I decided to incorporate Milky Way bars into a soft and chewy chocolate cookie. The original recipe called for M&Ms, but I didn't have any in my entire house (totally shocking since M&Ms are my second favorite candy). I found the cookie base from my baking friend Kim at Just Baked and just swapped the M&Ms for chopped up Milky Way bar pieces.
How did they taste? Amazing, as expected. The cookie base was as advertised - the outsides baked up light and crispy, and the insides were soft and chewy. I got a bite of Milky Way in every bite I took, which made me very happy. Plus, because the candy bar didn't completely melt into the cookie, the Milky Way bits provided a nice textural contrast to the cookies.
Foolishly, I gave a bunch of these away. I should have saved them for myself... and perhaps put them on my desk at work so I could stare at them all day. But, I'm sure someone would have swiped them and eaten them without me seeing!
Soft and chewy chocolate Milky Way bar cookies
- 1 and 1/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 full-sized Milky Way bars (or about 6 fun sized bars), chopped
Preheat your oven to 350 degrees F.
Line two standard baking pans with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, cocoa powder, corn starch, baking soda and salt. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes.
Add the egg and vanilla and mix until combined.
Turn the mixer down to low and gently add the dry ingredients and mix until just combined.
Turn the mixer off and fold in the chopped Milky Way pieces.
Using a cookie scoop, scoop out portions of dough and place on the baking pan. Place each piece of dough about 2 inches apart.
Bake in your preheated oven for about 4 minutes, then rotate the pan and bake another 4 minutes or until the cookies look 'set' on the top. The middles might look slightly underdone, but that is OK. Do not overbake these cookies.
Allow the cookies to cool completely on a wire rack before serving.
Cookies should be stored in an airtight container at room temperature and will keep for several days - if they last that long.
Yield: Approximately 18 cookies
Source: Barely adapted from Just Baked; originally from Tracey's Culinary Adventures