These milk dud cookies are a soft, chewy, crunchy, delicious cookie treat that tastes great with flaked salt on top!
Recipe: $4.08 | Per Serving: $0.11 | Yields: 36 cookies
Milk Dud stuffed cookies blend soft, chewy dough with gooey caramel for a delightful treat. Hidden Milk Duds create pockets of melty caramel, adding richness to every bite. Ideal for sharing, they're perfect for using up Halloween candy.
Whether for a special occasion or a simple indulgence, these cookies are bound to please. Beware—they vanish quickly, so consider making a double batch!
Explore my Rolo Turtle Fudge, Butterfingers Hot Chocolate, and Rolo Stuffed Ritz Crackers for more candy-inspired recipes.
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🍯 Why This Recipe Works
- They're unexpected. Chocolate chip cookies and other "traditional" flavors are always expected, so do something unique and stuff a cookie with some candy.
- They're easy to make. Making these cookies is pretty quick and easy because we don't need to chill the dough. So you can go from mixing to eating in just a few minutes.
- Simple ingredients. If you already have the candies, then there's a good chance you have some of the other ingredients as well. Made with pantry staples like flour, sugar, and butter, these cookies are simple yet delicious.
🥘 Ingredients
Ingredient Notes:
Sugars- You will need both brown sugar as well as granulated sugar for chewy sweet cookies.
Baking soda- To help the cookies puff and spread as they bake, you will need some baking soda.
Milk Duds- Adding milk duds to the center of the cookies is how we get the chewy centers. The candies will melt as they bake and create a thin chewy center in every cookie.
Flaky Salt- This is an optional ingredient, but adding flaky sea salt over the top of the cookies really helps to elevate the flavors.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Milk Dud Cookies
Step 1: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Set the sheet aside.
Step 2: Cream together the butter and sugars in a mixing bowl until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Add in the eggs, one at a time, beating well after each addition. Add in vanilla and mix again.
Step 4: Add the flour, baking soda, and salt to the bowl, mix until just combined.
Step 5: Portion the dough out into rounded tablespoons and press a milk dud into the center of each dough ball, covering it up completely.
Step 6: Place about 8 well spaced cookies on each cooking sheet.
Step 7: Bake for 10 minutes. Sprinkle with flaky salt if desired.
The edges will look dark and set with the centers looking slightly underdone.
Step 8: Allow to rest on the baking sheet for at least 5 minutes before transferring to a wire cooling rack.
🍴 Recipe Tips
- Dough Consistency Tip- If the dough is too soft to wrap around the Milk Duds, refrigerate it for 1-2 hours before scooping. This firms up the dough, making it easier to handle.
- Cooling Process- After baking, allow the candy-stuffed cookies to cool on the baking sheet for several minutes. This prevents sticking and ensures the centers remain intact.
- Warning- Transferring the cookies while still warm can cause the melted Milk Dud centers to stick to the pan, resulting in a messy transfer and potential loss of filling.
💭 Recipe FAQs
These caramel stuffed cookies are good for about 3-5 days if kept stored in an airtight container at room temperature.
You can freeze these cookies! In fact, they freeze very well. After they have cooled completely, flash freeze them for an hour on a cookie sheet before transferring them to an airtight freezable container. Then keep them stored for up to 2 months, thaw, and eat.
You can either leave the Milk Duds whole or cut them in half, depending on whether you prefer large caramel pockets in your cookies or a more even distribution.
❤️ More Delicious Cookie Recipes
If you tried these Milk Dud Stuffed Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Milk Dud Cookies
Ingredients
- ¾ cup butter, softened ($1.49)
- 1 cup brown sugar, packed ($0.44)
- ½ cup granulated sugar ($0.18)
- 2 large eggs ($0.30)
- 2 teaspoons vanilla extract ($0.06)
- 2 ¾ cup all purpose flour ($0.36)
- 1 teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- 36 Milk Duds ($1.24)
- flaky sea salt *optional
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy, on high speed. About 2 minutes. Don't forget to scrape down the sides of the bowl a few times.
- Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Add in the flour, baking soda, and salt. Mix until combined.
- Portion the dough out by the rounded tablespoons and press a milk dud into the center of each, rolling them into a closed ball around the dud and then spacing out about 8 per baking sheet.
- Top with a sprinkling of flaky sea salt, if desired. Bake for about 10 minutes, until the tops have just barely browned.
- Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling.
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