These Milky Way cookies are fully loaded with melted Milky Way chocolate bars, making them even thicker and chewy. secret? Bake cookies in a serious style in a muffin top pan!
I chose the Milky Way bar filled with Nugato and caramel, but you can make these cookies in any mix you want. And if you love Uber-Thick Cookie Recipes, check out my cookie cups stuffed with Reese cups, then!
The secret to these “deep dish” milky wake cookies is the muffin top bread, also known as the Hoopy Pan (as it can also be used to bake Hoopy Pie). This type of bread has shallow wells rather than flat sheets, resulting in the thickest, softest, chocolate-filled cookies ever. I’ve never had a cookie like this!
*This recipe was originally published in 2011. Images and useful tips have been updated in 2025. The recipe remains the same.
Double the thickness. Even the thickest cookies baked on a baking sheet could dream of being as thick and gloomy as these Milky Way cookies baked in muffin top bread. It’s soft and moist. I make these cookies with more brown sugar than white sugar, so they are very damp and chewy. Even more so, as we leave them a bit covered in them due to the softer, freshly baked texture. It’s packed with chocolate. In case you’re not familiar, Milky Way is a type of candy bar with nougat stuffed with layers of caramel and milk chocolate. Yes, it’s just as luxurious as it sounds. And yes, it’s perfect for thick cookies!
Necessary materials
These Milky Way cookies require some simple ingredients that will give your cookies the ultimate chewy texture together. Check out my notes here and scroll down to the printable recipe card after your post for a complete list of amounts.
Butter – I always bake in salted butter, but if you wish, you can use unsalted. Bring the butter to room temperature before you start. Sugar – Like a chewy chocolate chip cookie, these Milky Way cookies use both brown sugar and white sugar. Eggs and vanilla – Eggs can also be at room temperature. Dried ingredients – baking soda, salt and all-purpose flour. Milky Way Bar – I use a fun-sized bar and roughly chopped it up. The same can be done with a full-size bar. Feel free to replace your favorite candy bar or chocolate chips if necessary.
Despite baking these Milky Way cookies in a different type of bread, the way I mix the dough is the same as my favorite cookie recipe. Also, if you don’t have a muffin top pan, it will be covered with instructions on the baking sheet below. Scroll to recipe cards for printable instructions.
Preparation. Coat the muffin top pan with baking spray while the oven is preheated to 350ºF. Next, round the bottom of each well and spray again.
Mix the wet ingredients. Start by creaming the butter and sugar together, then slowly mix the eggs and vanilla. Add the dry ingredients. Lower the mixer and add more dry ingredients. Finally, fold the Milky Way fragments, such that the dough is together.
Fill the pot and bake. Line up about ¼ cups of cookie dough and push it into the lined well. Bake cookies at 350ºF for 13-15 minutes, set on the edges and slightly covered in the center. nice. Let these Milky Way cookies rest in the bread for a few minutes, then carefully loosen the edges and pop out onto a wire rack.
Can I make these as drop cookies instead?
yes! If you don’t have a muffin top pan, you can bake these Milky Way cookies on a lined baking sheet as regular drop cookies. In this case, you will need to scoop about 1 tablespoon of dough for each cookie. Bake at 350ºF for 8-9 minutes or until cookies are golden on the edges.
Baking tips and variations
Do not overturn cookies. The key to soft, rich and chewy cookies is to make sure you don’t overbeck them! If you have cookies in the oven too long, dry them. These Milky Way cookies are pulled out of the oven when placed in the center. They continue to set up on the bread afterwards. Different ovens bake differently. This recipe gives you a range of baking times. It is recommended to check cookies at the earliest time as some ovens work hotter than others (13 minutes for deep dish cookies, 8 minutes for regular cookies). This avoids overbaking. Turn the butter brown. For an even richer flavor of these Milky Way cookies, brown the butter in advance. You can follow the instructions in my brown butter chocolate chip cookie recipe. Add frosting. These cookies are frosted with chocolate frosting or classic vanilla butter cream.
Storage method
At room temperature. Store Milky Way cookies in airtight containers on the counter for up to 4 days. Freeze. These cookies freeze great! Place in a frozen bag and freeze for up to 3 months. Thaw the cookies at room temperature.
printing
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explanation
These Milky Way cookies are muffin top breads, very thick and chewy, baked in a deep dish style! They are loaded with melted Milky Way candy bars, making them extremely attractive.
1 cup Butter, room temperature
1 cup Dark Brown Sugar
1/2 cup Granule sugar
2 Big egg
2 tsp Vanilla extract
1 tsp baking soda
1 tsp 1/2 Coarse sea salt
2 1/2 cup All-purpose flour
1 (11.24 oz) Fun-sized Milky Way Bar Bag, Carved
Preheat the oven to 350°F. Prepare muffin pans by spraying first with cooking spray, then arrange each tin with parchment. (Cut the parchment so that it fits at the bottom of the pan) and then lightly spray the parchment again. Please put it aside. Mix butter and sugar in a stand mixer with paddle attachment attached for 2 minutes. Add the eggs, vanilla, baking soda and sea salt and mix for 30 seconds or until smooth, until scraping the sides of the bowl as needed. Lower the mixer and add the flour. Once mixed, fold in the chopped Milky Way. Press the cookie dough 1/4 cup on top of each muffin and bake for 13-15 minutes until the edges are golden and the center is set. Remove from the oven and let it cool in a pot for 5 minutes. Loosen the edges with a knife and tip the cookies over onto a wire cooling rack.
Note
If you want to create these without using muffin top pans, line them up with parchment or silpatto on a baking sheet. Space the cookies 2 inches apart and then drop 1 tablespoon of rounded rounded onto a baking sheet. Bake for 8-9 minutes until the edges are golden. In this recipe, you will create about 12-15 “deep dish” cookies, or 24 regular drop cookies (large).
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