Dessert

Gooey Milky Way Cookie Recipe

ByMarina Montclair April 5, 2026April 5, 2026

Introduction

This Gooey Milky Way Cookie recipe combines soft, buttery dough with chunks of caramel-filled Milky Way bars and melty chocolate chips. The result is an irresistible treat perfect for satisfying any chocolate and caramel craving.

A close-up of two chocolate chip cookies stacked on a wooden board, with the top cookie broken in half to show its gooey, melted chocolate center. The cookie dough is golden brown with a slightly crisp edge and a soft, chewy texture inside. The melted chocolate appears rich and thick, oozing out from the middle and embedded in chunks on the surface of the cookies. The background is softly blurred with a neutral tone, highlighting the cookies as the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tbsp milk
¾ cup chopped Milky Way bars
½ cup milk chocolate chips

Instructions

Step 1: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 2: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 4: Gradually fold the dry ingredients into the wet mixture, adding the milk to soften the dough as you mix.
Step 5: Stir in the chopped Milky Way bars and milk chocolate chips evenly throughout the dough.
Step 6: Chill the dough in the refrigerator for 20 to 30 minutes to improve texture and ease of handling.
Step 7: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Step 8: Scoop portions of dough onto the prepared tray, spacing them evenly to allow for spreading.
Step 9: Bake the cookies for 9 to 12 minutes, aiming to keep the centers soft and gooey.
Step 10: Let the cookies cool on the tray for about 10 minutes before serving to allow the caramel to set and avoid messiness.

Tips & Variations

Tuck pieces of Milky Way bars inside the dough balls instead of just mixing them in to prevent caramel from leaking out during baking.
Chilling the dough longer will produce thicker, bakery-style cookies with a chewier texture.
Add a pinch of espresso powder to enhance the chocolate flavor without making the cookies taste like coffee.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven until soft and gooey again.

How to Serve

Two soft, thick cookies are shown close-up on a wooden board with a white marbled texture background. The front cookie is broken in half, revealing a thick layer of melted, glossy chocolate inside. Pieces of solid milk chocolate rest on top of the cookie. The cookies have a golden-brown color with a slightly crispy edge and a soft, chewy inside. The texture looks moist and rich, with the melted chocolate oozing out from the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Milky Way bars with other candy bars?

Yes, you can use similar caramel-filled chocolate bars like Snickers or Twix. Just chop them into small pieces for even distribution in the cookies.

What’s the best way to prevent caramel from leaking during baking?

Embedding the candy pieces inside the dough balls rather than just folding them in helps contain the caramel as the cookies bake, reducing leakage and mess.