These milk dud cookies are a soft, chewy, crunchy, delicious cookie treat that tastes great with flaked salt on top!
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!
- Brown sugar
- White sugar
- Baking soda
- Milk Duds
- Flakey Salt *optional
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Measuring spoons
- Measuring cups
- Mixing Bowls
- Parchment paper
- Baking sheet
- Electric mixer
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.
Add in the eggs, one at a time, beating well after each addition. Add in vanilla and mix again.
Add the flour, baking soda, and salt to the bowl, mix until just combined.
Portion the dough out into rounded tablespoons and press a milk dud into the center of each dough ball, covering it up completely.
Place about 8 well spaced cookies on each cooking sheet.
Bake for 10 minutes. Sprinkle with flakey salt if desired.
The edges will look dark and set with the centers looking slightly underdone.
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.
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.
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
Milk Dud Stuffed Cookies
- 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
- 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.