These milk dud cookies are a soft, chewy, crunchy, delicious cookie treat that tastes great with flaked salt on top!
Milk dud stuffed cookies
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!
Milk dud cookie ingredients
- Brown sugar
- White sugar
- Baking soda
- Milk Duds
- Flakey Salt *optional
What you’ll need to make this recipe
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Tips for making candy stuffed cookies
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 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 about caramel stuffed cookies
These 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.
How to make milk dud cookies
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 and bake for 10 minutes. Sprinkle with flakey salt if desired.
Other tasty recipes to try soon!
- Rolo Stuffed Ritz Crackers
- Garlic Roasted Brussel Sprouts
- Mini Spinach Dip Bread Bowls
- Creamy Beef Stroganoff
- Stovetop Candied Sweet Potatoes
Milk Dud Stuffed Cookies
- ¾ cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 teaspoon vanilla
- 2 ¾ cup flour
- 1 teaspoon baking soda
- 36 milk duds
- 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.