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Milky Way Chocolate Chip Cookies

These Milky Way Chocolate Chip Cookies are a delightful explosion of flavor with gooey candy chunks in every bite!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1 cup butter at room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 ounces mini semi-sweet chocolate chips or regular chocolate chips
  • 8 Fun-size Milky Way candy bars chopped, then frozen

Instructions

  • Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal.
  • In a large mixing bowl, use an electric mixer to cream together 1 cup of softened butter, 3/4 cup light brown sugar, 1/4 cup dark brown sugar, and 1/2 cup sugar until the mixture is light and fluffy.
  • Add the 2 eggs and 1 tablespoon of vanilla extract to the creamed mixture. Beat until well combined.
  • In a separate bowl, whisk together 2 3/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
  • Gently fold in the 12 ounces of mini semi-sweet chocolate chips and the frozen, chopped Milky Way bars.
  • Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers might look slightly underbaked, but they will continue to cook on the baking sheet.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your warm, gooey Milky Way Chocolate Chip Cookies with a glass of milk for an indulgent treat!

Equipment

  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Notes

  • For lighter cookies, substitute half of the butter with unsweetened applesauce.
  • Use coconut sugar instead of regular sugar for a lower glycemic index.
  • Freeze cookie dough scoops for up to 3 months for easy baking later.