Milk Dud Cookies
These super easy and delicious Milk dud cookies are a sugar cookie base stuffed with yummy chocolate and caramel flavored milk duds. You can have these cookies ready in under an hour.
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
Tips & Substitutions:
- 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.