These Milky Way bar cookies are a fun, nostalgic dessert that will transport you straight back to childhood! They are stuffed with mini Milky Ways and topped with Magic Stars for a delicious sweet treat that you'll want to bake again and again!
Every year, as soon as spooky season hits, the supermarkets start pushing their fun-size chocolate bars for trick-or-treating. And I just can't resist them! I always end up with a bag (or three), especially when Milky Ways are involved. They've been one of my favourite chocolate bars since I was a kid, and I've always had SO much fun baking with them too.
Every Milky Way dessert I've made so far has been a hit with friends and family, so it felt only right to incorporate them into my favourite dessert of all: chewy chocolate cookies! They turned out exactly how I imagined- rich, fudgy, and packed with that classic chewy Milky Way nougat.
I tested a few variations to get the texture just right, and this version is the one that made everyone reach for seconds. I can't wait for you to try them at home!
Grab these ingredients
Here's everything you'll need to make this recipe...
- Butter: I prefer salted butter as these cookies are pretty sweet.
- Caster sugar: AKA 'superfine' white sugar.
- Brown sugar: Soft light brown sugar will give these cookies the best flavour and texture. It helps create those lovely chewy edges.
- Egg: This is our binder, helping to hold all the other ingredients together without crumbling. If you're egg-free, you can use a flax 'egg' or a small splash of milk to help the dough come together.
- Vanilla extract: One teaspoon.
- Self-raising flour: If you only have plain flour, add 2 teaspoons of baking powder at the same time, which will give your cookies a similar texture.
- Cocoa powder: Use unsweetened cocoa powder for best results (not hot chocolate powder!).
- White chocolate chips: I like the way white chocolate chips contrast with the chocolate dough but you can swap these out for milk or dark chocolate chips if you prefer.
- Milky Way bars: The tiny, fun-size bars are perfect for stuffing inside the cookie dough. I used the 15.5g bars, but if you can't find them, you can cut regular Milky Ways into smaller chunks.
- Milky Way Magic Stars: For decoration on top. I added them after baking so they wouldn't melt in the oven.
Kitchen equipment
- Baking trays: You'll need two large trays for this recipe. Because the cookies spread as they bake, there has to be enough space in between each ball of dough. I usually bake 5-6 per tray.
- Baking paper: To prevent sticking. You don't need to line non-stick cookie trays.
- Mixing bowl: A large one, for making the cookie dough.
- Utensils: A teaspoon for measuring and a wooden spoon for mixing.
- Kitchen scales: For best results with my recipes, use a scale to measure in grams. This is how I do all of my testing in the kitchen!
How to make chocolate Milky Way cookies
Got everything you need? Then let's get baking!
Step 1: Preheat your oven to 180°C (or 160°C for fan ovens) and line two large trays with baking paper.
Step 2: Place 150g of softened butter into a large bowl, along with 140g of caster sugar and 100g of soft light brown sugar. Mix well until soft and fluffy.
Step 3: Add 1 medium egg and 1 teaspoon of vanilla extract. Mix well until you have a smooth mixture.
Step 4: Add 225g of self-raising flour and 25g of cocoa powder to the bowl. Stir it into the wet mixture and when it's starting to stick, use your hands to press everything together into a ball of dough.
Step 5: Pour 100g of white chocolate chips into the bowl. Gently press them into the ball of dough using your hands.
Step 6: Divide the mixture into 12 equal-sized pieces, then roll each piece into a ball.
Step 7: Use your thumb to make a dent in the ball of dough, fill it with a fun-size Milky Way, then stretch the dough around it to cover it completely. Reroll to make a perfectly round ball, then repeat for the other 11 cookies.
Step 8: Place the balls of dough onto your lined trays, leaving some space in between to allow for spreading. I usually bake 5-6 per tray.
Step 9: Bake the cookies for 11-12 minutes, until they're firm to the touch around the edges. They will look underbaked in the middle when they first come out of the oven, but will become firm and chewy once cool.
Step 10: While the cookies are warm, top with more white chocolate chips and Milky Way Magic Stars. Let them cool completely, then enjoy!
My top cookie tips
- Soft light brown sugar will give a better flavour and texture than dark or coarse brown sugar.
- Use a scale when dividing your dough into portions. This will ensure all of your cookies turn out the same size.
- Bake your cookies on the middle shelf of the oven. If you can't fit both trays on the same shelf, bake one tray at a time.
- For a neat appearance, use an extra large round cookie cutter or tablespoon to shape the cookies while they're still warm from the oven.
- Add the decorations on top while your cookies are still warm. The residual heat will slightly melt them, helping them to stick properly when cool.
FAQs
These will last for up to 5 days if stored properly. You can keep them in an airtight container at room temperature, or in the fridge for extra chewiness.
Yes, you can wrap the dough in clingfilm and store it in the fridge for up to 5 days. If you're baking them straight from the fridge, add an extra 2-3 minutes to the baking time.
Yes, these can be frozen in airtight containers for up to 3 months. Alternatively, freeze them on a lined baking tray until they're solid, then pop them into freezer bags or airtight containers. This will prevent them from sticking together as they freeze. To defrost them, let them sit out at room temperature on a wire rack or plate for an hour or so. Do not refreeze.
Yes, you can add them to your cookie dough instead of the white chocolate chips if you like. If you're adding them on top for decoration, it's best to add them after baking, as they'll melt and lose shape in the oven.
More Milky Way desserts
I hope you like my Milky Way cookies! If you make them at home, please leave a comment and rating below to let me know what you think. Enjoy!
Milky Way Cookies
Ingredients
- 150 g Butter, softened
- 140 g Caster sugar
- 100 g Brown sugar
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 225 g Self raising flour
- 25 g Cocoa powder
- 100 g White chocolate chips
- 12 Fun-size Milky Ways (15.5g each)
Decoration
- Large Handful Milky Way Magic Stars
- Large Handful White chocolate chips
Instructions
- Preheat your oven to 180°C (160°C for fan ovens) and line two large trays with baking paper.
- In a large bowl, mix together the butter, caster sugar and brown sugar until soft and fluffy. Then stir in the egg and the vanilla extract.
- Mix in the flour and cocoa powder, then use your hands to press everything together into a ball of dough.
- Pour the white chocolate chips into the bowl and use your hands to press them into the dough.
- Divide the dough into 12 equal pieces and roll each piece into a ball.
- Use your thumb to make a small dent in each ball, place a fun-size Milky Way bar in there, then wrap the dough around to cover it completely. Reroll to make a perfectly round ball.
- Place the balls onto your lined trays, leaving a couple of inches in between to allow for spreading.
- Bake one tray at a time, for 11-12 minutes (they'll look a little underbaked at first but will firm up as they cool).
- While the cookies are warm, gently place the Magic Stars and extra chocolate chips on top.
- Leave the cookies on the tray until completely cool then enjoy!
Video
Notes
- Store leftover cookies in an airtight container for up to 5 days.
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