Milky Way Cookie Recipe

Ingredients

• 1 cup unsalted butter (softened)
• 1 1/2 cup light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 13-15 ounces Milk Way bars (I used 4 – 3.63 oz bars.)
• Optional Garnish – flake salt to sprinkle on top

Instructions

1. 1

   Preheat the oven to 350°F. Lay out several baking sheets and line them with parchment paper.

2. 2

   Combine the softened butter and light brown sugar in a mixing bowl. Using an electric mixer, beat the sugar and butter together total ultra-light and fluffy, approximately 3- 5 minutes.

3. 3

   Scrape the bowl with a rubber spatula and add in the eggs and vanilla extract. Beat well to incorporate the ingredients into the butter mixture.

4. 4

   Scrape the bowl with a rubber spatula again. In a separate mixing bowl, combine the flour, baking powder, and salt. Mix well. Then a little at a time, mix the flour mix mixture into the cookie dough. Once the flour is fully incorporated, and cookie dough is completely smooth, stop mixing.

5. 5

   Unwrap the Milky Way bars. Cut them in half, length wise, to expose the layers within. Then cut each half into ½-inch pieces so that each piece has all layers.

6. 6

   Use a spatula to mix the candy bar chunks into the cookie dough batter by hand. Do not try to use an electric mixer for this.

7. 7

   Measure out 2-tablespoon portions of cookie dough, making sure there are candy bar chunks in each portion. Roll the dough balls gently then place them on the cookie sheets about 2 ½ inches apart to account for spreading. *For the prettiest cookies, make sure any exposed chunks of candy bar are facing up.

8. 8

   Bake the cookies for 10-12 minutes, until lightly golden around the edges and puffed in the centers. (Sometimes cookies with large chunks spread abnormally. When you take the cookies out of the oven, use a rubber spatula to push the cookies back into circles, if needed.) Then sprinkle the tops of the cookies with flake salt or kosher salt. Allow the cookies to dry completely on the baking sheets before moving.