Milky Way Cookie Cups
By Lizzie on November 13, 2018
Hey Everyone!! I hope you are all enjoying this beautiful holiday season!! This happens to be my favorite time of the year, as you all know by now 🙂 Starting in November through January, I am just in love with the holidays and all of the wonderful things that go along with these few months!! Thanksgiving means family to me and in our home, we celebrate Hanukkah and Christmas, so it’s extra special!! Am I the only one that loves all of the holiday movies this time of year, not to mention all of the baking shows that feature holiday treats? I don’t think my DVR is going to be able to hold too many more episodes of the Holiday Baking Championship or Martha Stewart Baking shows 🙂 I watch the holiday baking shows all year ’round, so that when it’s 100 degrees here in Florida, I can dream of cooler days and holiday treats 🙂
I know it’s hard to believe, but I found 3 extra bags of Halloween candy in my pantry yesterday. Our local market will take bags back if they are unopened, but I asked myself, why?? Why would I take perfectly good candy back to the store when I can create a new treat for my blog 🙂 As a dessert blogger, I follow many of the other bloggers, as we all seem to do. I saw a cookie cup recipe last week and thought I would change it up a bit and make it my own. When I first created this recipe, I used caramel nibs, but I have to say that they didn’t do this recipe justice. Once cooled, they became hard and difficult to chew, so using cut caramels is a much better solution. Just buy the Kraft Caramels and cut each one into quarters. They will remain soft in the cookie even after they are cooled. Just make sure not to let the cookie cups sit in the pan for too long. You will need to run a knife around the cookies after they have cooled for a few minutes in the pan, then use an offset spatula to get them safely out of the pan. I am a big believer in eating these cookies warm, so microwave them for a few minutes if you like for an over the top decadent treat!! Enjoy these yummy bites of deliciousness and tell me what you’re baking this holiday season!! xo
Look at all this yummy candy!! You can stuff these cups with whatever you like!
Full disclosure, I used caramel nibs, but they turned out hard after baking, so use cut caramel squares!!!
You’ll be sandwiching the candy between 2 layers of cookie dough!
Make sure to grease your pans well so the cookies come out after they cool!
Don’t let them stay in the pan too long after they come out of the oven or the caramel will stick to the sides!
Not much better in life than a warm cookie!! 🙂
I used an offset spatula to go around the cookies while they were warm in the pan so I knew I could get them out!
These are ridiculously delicious warm, and I wouldn’t eat them any other way 🙂
Aren’t they gorgeous?!
Are you getting tired of looking at these yet? Not me 🙂
What a perfect way to use leftover Halloween candy…yes, I still have several bags 🙂
Milky Way Cookie Cups
Makes: 18-20 cups Prep time: 20 minutes Bake time: 10-12 minutes
1 and 1/2 cups unsalted butter
2 cups Dixie Crystals brown sugar
1 tablespoon vanilla
3/4 teaspoon salt
2 teaspoons baking soda
3 teaspoons corn starch
3/4 cup mini chocolate chips
1 cup caramels, cut into quarters
20 mini Milky Way candies, or your favorite mini chocolate candy
4 cups all purpose flour
Milk chocolate chips for sprinkling on top of the dough
Preheat your oven to 350 degrees. Butter or spray two standard sized muffin pans. The recipe makes 18-20 cups total.
Melt and cool your butter and add to your mixing bowl.
Add in the brown sugar, vanilla, and eggs and mix until all incorporated.
In another bowl, whisk together the dry ingredients.
Slowly add the dry ingredients to the wet ingredients. Mix until just incorporated.
Mix in the mini chocolate chips and caramel pieces.
Using a small ice cream scoop, place one scoop in the bottom of your prepared pans.
Place one unwrapped candy in the middle of the dough.
Place another scoop on top of the candy.
Gently press down to cover the candy.
Add some of the milk chocolate chips on top of the dough and press down lightly.
Bake for 5 minutes and rotate your pan.
Bake for another 5-7 minutes or until the cookies are lightly golden brown.
Cool in the pan for 5 minutes, then take a knife and loosen each cookie.
Cool for another 5 minutes then with an offset spatula, gently lift the cookies out of the pan.
Let cool on a wire rack until you are ready to put them in plastic containers. They will freeze well.
** I suggest you eat these warm so the caramel is melted. Heat them in the microwave for 10 seconds if they are cool!
They freeze well in freezer bags too!