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Milky Bar Cookies

Thick and Chewy Milky Bar Cookies


  • Author: Kelly
  • Total Time: 25 minutes
  • Yield: 26 cookies 1x

Description

Milky Bar Cookies – soft, buttery cookies with crispy golden edges and chunks of Milky Bar white chocolate – they’re irresistible! Quick and easy to mix up by hand with no chilling time!


Ingredients

Scale
  • 2 cups plus 2 tablespoons (10.67oz, 302g) all-purpose flour
  • 3/4 teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled to 65-70° F
  • 1 cup packed (7oz, 198g) light brown sugar
  • ½ cup (3.5oz) granulated sugar
  • 1 large egg plus 1 large yolk, room temperature
  • 2 teaspoons vanilla
  • 1 ½ cups (9oz, 255g) Milky Bars cut into chunks

Instructions

  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside. Adjust the baking rack to the middle to lower middle of the oven.
  2. Whisk the dry ingredients together in a bowl. Set aside.
  3. In a mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together.
  4. Whisk in the egg, egg yolk, and vanilla until thoroughly combined.
  5. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. Fold in the Milky Bar chunks.
  6. Roll into 1.5oz (42g) balls and place 2 inches apart on a parchment lined baking sheet. You can press some chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired.
  7. Bake one sheet at a time for about 8-10 minutes in a 350° F oven until the tops of the cookies are set and no longer shiny, and some of the edges are turning golden. They will look soft and underbaked.
  8. Don’t overbake or you’ll lose their chewiness. The cookies will firm up while cooling.
  9. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute another white chocolate for the Milky Bars.

The dough should be about 65-70° F before baking so it spreads to the proper thickness. If it’s too warm, the cookies will spread too far and be flat. If your kitchen is warmer than 70°F or if your butter wasn’t cooled to 70°, you can put the dough in the refrigerator to cool it to 65-70°F.

Store cookies in an airtight container at room temperature for up to a week.

To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.

  • Prep Time: 5
  • Cook Time: 20
  • Category: dessert
  • Cuisine: American

Keywords: milky bar, cookies, white chocolate

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