• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies

    Published: Nov 21, 2020 by Nicole This post may contain affiliate links.

    Milk Dud Cookies

    Jump to Recipe Print Recipe

    These milk dud cookies are a soft, chewy, crunchy, delicious cookie treat that tastes great with flaked salt on top!

    milk dud stufed cookies piled together with one in front broken open to reveal gooey chewy caramel inside

    Did you know that milk duds melt? These cookies may start as round balls of dough around a hard lump of caramel, but they melt down into thin chewy cookies with a surprise inside.

    If you didn't know better, you'd have no idea that there were chewy chocolate and caramel center waiting to be discovered!

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    milk dud stuffed cookies scattered around and one broken open in back

    🥘 Ingredients

    • Butter
    • Brown sugar
    • White sugar
    • Eggs
    • Vanilla
    • Flour
    • Baking soda
    • Milk Duds
    • Flakey Salt *optional

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring spoons
    • Measuring cups
    • Mixing Bowls
    • Parchment paper
    • Baking sheet
    • Electric mixer

    🔪 Instructions

    Check out how to make milk dud cookies with these simple step-by-step instructions:

    Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Set the sheet aside.

    Cream together the butter and sugars in a mixing bowl until light and fluffy. Scrape down the sides of the bowl as needed.

    butter and sugars creamed together in metal bowl with milk dud boxes all around it

    Add in the eggs, one at a time, beating well after each addition. Add in vanilla and mix again.

    aerial view of cookie dough in bowl with scattered milk duds around

    Add the flour, baking soda, and salt to the bowl, mix until just combined.

    finished cookie dough in bowl surrounded by milk dud boxes

    Portion the dough out into rounded tablespoons and press a milk dud into the center of each dough ball, covering it up completely.

    a hand holding a scoop of dough with a milk dud pressed into the center

    Place about 8 well spaced cookies on each cooking sheet.

    scooped cookie dough on parchment lined baking sheet

    Bake for 10 minutes. Sprinkle with flakey salt if desired.

    baked cookies on parchment lined baking sheet with milk dud boxes around it

    The edges will look dark and set with the centers looking slightly underdone.

    milk dud stuffed cookies on a wire cooling rack

    Allow to rest on the baking sheet for at least 5 minutes before transferring to a wire cooling rack.

    🍴 Recipe Tips

    Sometimes, the dough can be rather soft and difficult to wrap around the Milk Duds. This can be because the butter was really really soft, or if the dough is warm. You can fix this by simply allowing the dough to chill for 1 or 2 hours before scooping.

    Once baked, allow the candy stuffed cookies to cool for several minutes on the baking sheet before transferring. This is because where the Milk Dud melted will be soft and want to stick to the pan- making it messy to transfer, and risking the center from falling out.

    If you let the cookies cool before moving, the problem is solved and the cookies remain whole and great.

    💭 FAQs

    How long are milk dud cookies good for?

    These caramel stuffed cookies are good for about 3-5 days if kept stored in an airtight container at room temperature.

    Can I freeze milk dud cookies?

    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 to an airtight freezable container. Then keep them stored for up to 2 months, thaw, and eat.

    a broken milk dud cookie to show the chewy caramel inside

    Other tasty cookie recipes to try soon!

    • Pumpkin Spice Snickerdoodles
    • Chocolate Chip Peppermint Cookies
    • Keylime Cookies
    • Flourless Double Chocolate Chip Cookies
    • Captain Crunch Cookies
    • Cookie Monster Cookies

    📖 Recipe

    Milk Dud Cookies
    Print Recipe
    4.50 from 4 votes

    Milk Dud Stuffed Cookies

    These milk dud cookies are a soft, chewy, crunchy, delicious cookie treat that tastes great with flaked salt on top!
    Prep Time 15 mins
    Cook Time 10 mins
    Coolint Time 5 mins
    Total Time 30 mins
    Servings: 36
    Calories: 335kcal
    Cost Recipe $3.31 / Serving $0.09
    Prevent your screen from going dark

    Equipment

    • Measuring Spoons
    • Measuring Cups
    • Mixing Bowls
    • Parchment Paper
    • Baking Sheet
    • Electric Mixer

    Ingredients

    • ¾ cup butter, softened ($1.13)
    • 1 cup packed brown sugar ($0.40)
    • ½ cup white sugar ($0.11)
    • 2 large eggs ($0.16)
    • 2 teaspoon vanilla ($0.04)
    • 2 ¾ cup flour ($0.22)
    • 1 teaspoon baking soda ($0.01)
    • 36 milk duds ($1.24)
    • Flakey Sea Salt *optional
    US Customary - Metric

    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 sugar 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 flakey 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.

    Notes

    Sometimes, the dough can be rather soft and difficult to wrap around the Milk Duds. This can be because the butter was really really soft, or if the dough is warm. You can fix this by simply allowing the dough to chill for 1 or 2 hours before scooping.
    Once baked, allow the candy stuffed cookies to cool for several minutes on the baking sheet before transferring. This is because where the Milk Dud melted will be soft and want to stick to the pan- making it messy to transfer, and risking the center from falling out. If you let the cookies cool before moving, the problem is solved and the cookies remain whole and great.
    You can rewarm the cookies for about 15 seconds in the microwave for a soft melty/gooey cookie experience that tastes like it's fresh out of the oven.
    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 to an airtight freezable container. Then keep them stored for up to 2 months, thaw, and eat.

    Nutritional Information

    Serving: 1cookie | Calories: 335kcal | Carbohydrates: 48.7g | Protein: 3.8g | Fat: 14.2g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Cholesterol: 26.3mg | Sodium: 174.9mg | Potassium: 114mg | Fiber: 0.7g | Sugar: 39.5g | Vitamin A: 53.1IU | Vitamin C: 0.4mg | Calcium: 78.8mg | Iron: 0.7mg
    Author NicoleDurham
    Course Dessert, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Cookie Recipes

    • Honey Chocolate Chip Cookies
    • Pumpkin Spice Snickerdoodles
    • Chocolate Chip Marshmallow Cookies
    • Oreo Chocolate Chip Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • 20 Minute Lazy Enchiladas
    • Jiffy Cornbread With Cake Mix
    • Roasted Whole Chicken with Potatoes and Carrots
    • Microwave Grilled Cheese

    Seasonal Recipes

    • Valentines Chocolate Chip M&M Cookies
    • Pink Chocolate Covered Strawberries
    • Simple Crepes (with Pancake Mix)
    • Valentine Cream Puffs with Raspberry Whipped Cream

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept