These Milk dud cookies are literally stuffed full of chocolate and caramel flavor. If you are looking for a fun and delicious candy filled cookie, then these are a must try. They are super easy to make and the surprise candy center is yummy.
Milk dud stuffed cookies are filled with a melty chocolate and caramel center. They are super easy to make as you only need a few simple ingredients. Once you mix it all together, all you have to do is wrap the dough around the milk duds and bake.
Adding candy to these cookies makes a great flavor combination. Much like with these Reese's Pieces Peanut Butter cookies. You can also add cereal or other add-ins in the same way, like with these Cap'n crunch cookies.
🍪 Why To Try This Recipe
Easy to make - these cookies are super easy to make. Simply mix up your ingredients, wrap the dough around the milk duds and bake.
Delicious flavor - enjoy the delicious flavor combination of chocolate and caramel all melted into a sweet cookie base.
Perfect Texture - if you love a chewy cookie, you'll love these. They are the perfect texture with a lightly crisp outer edge and chewy and melty centers.
Jump to:
🥄Equipment
- Measuring Spoons
- Measuring Cups
- Cookie Sheet
- Hand or Stand mixer
- Mixing Bowl
- Wooden spoon or spatula
📋Ingredients
- Granulated Sugar
- Brown Sugar
- Butter
- Milk Duds
- Eggs
- Vanilla
- Salt
- Baking Soda
- Flour
See recipe card for quantities.
📖Substitutions & Variations
If you are looking for some ingredient substitutions or flavor variations, here are a few ideas to try out.
- Dip in sugar - give them a little extra sweetness by dipping the balls of dough into granulated sugar before baking.
- Use all white or brown sugar - you can use all white or all brown sugar in the cookies if you desire. The main thing is you want 2 total cups of sugar. Brown sugar is nice to have added in because it helps them to be more moist and chewy.
- Press instead of roll - instead of rolling the dough in a ball around the milk dud, you can make your dough balls and then press the milk dud into the center without covering it. The resulting cookies aren't quite as pretty, but you can taste the milk dud flavor a little more.
- Sprinkle with salt - sweet and salty is a classic flavor combination. Try giving the tops of the balls of dough a little sprinkle with coarse salt before baking.
- Add chocolate or caramel chips - you can add 1 cup of chocolate or caramel chips to your cookie dough. Or, you can melt them and then drizzle over the top of the baked cookies to enhance the flavors in the milk duds.
Like candy add-ins for your cookies? Try out these skittles cookies also.
⏲️Instructions
Use these easy to follow step-by-step instructions to learn how to make these perfect and chewy milk dud cookies.
Step one: Go ahead and preheat the oven to 350 degrees Fahrenheit. You'll also want to ensure you have greased your cookie sheets with cooking spray or a thin layer of butter if they are not non-stick.
Step two: Toss your softened butter, white sugar and brown sugar into the mixing bowl.
Step three: Turn the hand or stand mixer on medium-high speed and cream butter and sugar together for about 1.5 - 3 minutes. They should be thoroughly combined when finished.
Step four: Toss the eggs and vanilla into the mixing bowl.
Step five: Mix thoroughly for a minute or two until well combined. Be sure not to overmix.
Step six: Toss your salt, baking soda and flour together in a separate bowl. Then, while the mixer is on low, slowly add the flour mixture into the eggs, butter and sugar. Mix until completely combined.
Step seven: Place the cookie dough into the freezer for 20 minutes or the fridge for 45 minutes to allow it to chill a little while.
Step eight: Remove chilled dough and use a tablespoon to scoop heaping spoonfuls (1.5 - 2 tablespoons worth) of dough. Place one milk dud in the center of each ball of dough and then wrap the dough around the milk dud so it is totally encased.
Step nine: Place your balls of dough a few inches apart on the greased cookie sheet and bake at 350 degrees Fahrenheit for around 10 - 12 minutes.
Hint: cooking times may vary, so start checking cookies around 8 minutes. The edges of each cookie should be firm, but the centers will be soft. They will continue to firm up as they cool on the baking sheet.
⭐Recipe Tips for Success
- Chill dough - we usually try to make our cookies no-chill so there's not waiting time. However, these cookies spread a lot due to the large milk dud wrapped in the center. So, it's important to chill the dough for at least 20 mins in the freezer or 45 mins in the fridge.
- Quickly soften butter - since you have to spend time chilling the dough, speed up softening the butter. Do it at normal speed by placing the sticks of butter at room temperature for 60 minutes. Cut it into chunks and place it at room temperature for about 30 minutes. Or, place it at defrost in the microwave for 30 seconds, flip and do another 30 seconds. Just make sure not to let it melt.
- Don't cook too long - overcooking the cookies will cause them to get hard and also to overmelt the milk duds. Make sure that the edges are firm, but the centers are still soft when you remove them from the oven.
Storage
Freezing: you can freeze cookie dough by wrapping it in cling wrap and then placing it in an airtight container or ziplock bag for up to 3 months. You can freeze baked cookies for up to a year in a ziplock bag or airtight container.
Storing: keep cookie dough wrapped in cling wrap in the fridge for 3 -5 days. Keep baked cookies in an airtight container at room temperature for a week or in the fridge for 2 weeks.
💭FAQ
Yes, the dough for these milk dud cookies does need to be slightly chilled. The milk duds are large and cause the cookies to spread too thin if the dough is not chilled.
These milk dud cookies are best eaten within about 5 days if kept at room temperature in an airtight container.
Milk Dud Cookies
Equipment
- Measuring Cup
- Measuring Spoon
- Stand or Hand Mixer
- cookie sheet
- Wooden spoon or spatula
Ingredients
- 30 Milk duds 3 - 5 oz boxes
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter
- 2.5 Cups Flour
- 1.25 Teaspoons Baking Soda
- .25 Teaspoons Salt
- 2 Eggs
- 1 Teaspoon Vanilla
Instructions
- Pre-grease cookie sheets with butter or cooking spray if they are not non-stick.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Add 1 cup of softened butter, .75 cups of brown sugar and 1.25 cups of granulated sugar into mixing bowl.
- Cream the butter and sugars together using a hand or stand mixer at medium-high speed for 1.5 - 3 minutes. They should be thoroughly combined and will become a little lighter in color and fluffier.
- Toss 2 eggs and 1 teaspoon of vanilla into the mixing bowl and make sure they are completely mixed in.
- In a separate bowl, add 2.5 cups flour, .25 teaspoons salt and 1.25 teaspoons baking soda.
- Turn the mixer on low and slowly pour the flour mixture in with the eggs, vanilla and creamed sugar and butter. Mix until all of the flour mixture is well combined.
- Place dough into freezer to chill for about 20 minutes (or fridge for 45 minutes).
- Remove chilled dough and use tablespoon to scoop heaping scoops of dough (about 1.5 - 2 tablespoons worth).
- Press one milk dud into the center of each ball of dough and wrap the dough all the way around the milk dud tightly.
- Place each ball of cookie dough a few inches apart on the baking sheet.
- Bake at 350 degrees Fahrenheit for around 10 - 12 minutes or until the edges of the cookies are firm and light golden brown.
Notes
- Chilling Dough - it's important to chill the dough for these cookies due to the fact that the large milk duds in the center cause the cookies to spread. Chilling the dough helps to keep them from spreading too thin.
- Add some toppings - you can drizzle melted chocolate and caramel on top, sprinkle coarse salt or even dip the cookie dough balls in a little sugar.
- Don't bake too long - be careful not to bake these too long or they will get hard and crisp. The center of the cookies will still be soft when removed from the oven, they will firm up as they cool.
- Storing - store the dough in the fridge for 3 - 5 days wrapped tightly in cling wrap. Store the baked cookies in an airtight container at room temperature for 5 - 7 days or in the fridge for about 2 weeks.
- Freezing - freeze cookie dough by wrapping in cling wrap and placing in ziplock bag or airtight container for up to 3 months. Freeze baked cookies by placing in ziplock bag or airtight container for up to a year.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
