Milky Way Salted Caramel Cookies

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About: I'm a Designer, Creator, Inventor. #1 Hobby - brainstorming. I invented the Unicorn Poop cookie, as published here on instructables. And now I am a metalsmith. <3

Salted Caramel is all the rage lately!  Here is a chocolate chip cookie that is updated with the sweet Milky Way Simply Caramel fun size candy bars and Sea Salt, of course!

Just one bite into this cookie will begin the revolution of flavor in your mouth.  There is Sea Salt on the interior candy itself, as well as sprinkled on top, so you are GUARANTEED to pull that salt into the caramel and enjoy the lacing of the flavors as you chew your favorite (soft) chocolate chip cookie.  

This cookie totally works.  It's my lab experiment - gone totally yummy. Now, because I can't give out samples,  you need to bake these right now, come back, post your review!! <3  And if you want doorstep service...

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Step 1: The Recipe

Milky Way Salted Caramel Chocolate Chip Cookies
Yields 30+ cookies

Milky Way Simply Caramel Fun Size (3 of the Six Pack)
4c Flour
1t Baking Soda
1t Salt, Sea Salt Preferred
1.5c Unsalted Butter, Melted
2c Brown Sugar, Packed
1c Granulated Sugar
1T Vanilla Extract
2 Eggs
2 Egg Yolks
3c Semi-Sweet Chocolate Chips

Sift the flour with your salt and baking soda, set aside.  In a mixer - Cream together the melted butter, brown and granulated sugar.  Once incorporated, beat in the eggs, then vanilla.  After the wet ingredients are combined, add in your dry ingredients.  Mix until just combined and then add the chocolate chips, gently stir them in. 

Cut the milky way candies in half (fun size bars), dip them into sea salt to seal the open caramel end.  Take a ball of dough, just big enough to cover the half-mini-bar, add more dough if needed.  Roll into a ball and sprinkle the top with more sea salt.

Bake at 325 degrees for 17 minutes with 12 cookies per sheet/pan.  Let cool before transferring to a cooling rack.  For any further questions, just send me an email - SweetInsanityBakeShop@gmail.com  :)

Step 2: The Break-Down!

These are the images of me making the dough!

You will see less chocolate chips in your batch because I prefer less chocolate chips for the final recipe.  I had 4 cups in these photos.  When you mold the cookie ball around the candy bar, they jab and get awkward, so I feel that the ratio would be better if there were less chocolate chips.  (Which I've amended in my recipe.)    It's very simple!  Just follow the instructions in the recipe step and you will have a great cookie dough!

Step 3: Roll and Bake

Take a handful of dough, press it into your hand to flatten it a little, press your candy in it and build it up.  Once you have it covered, you can roll it in your hand like play doh to make sure that it's completely covered.  Then sprinkle sea salt, bake, and eat!  Enjoy!!

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    25 Discussions

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    JenniferR278

    1 year ago

    I have been making these for several years now. They are SO worth it. Everyone drools over them. The candies can be hard to find, but they are the perfect consistency for this cookie. Yum.

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    WUVIE

    6 years ago on Introduction

    I'm trying really hard not to look. Not to touch. Not to taste. But I'm losing on all counts. These cookies look absolutely delicious. Good luck in the contest. I'll bet the judges wish they could taste this entry!

    1 reply
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    reddoor545

    6 years ago on Introduction

    How long do these cookies usually keep? I'm really interested in making a batch, and shipping them (travel time approximately one week).

    1 reply

    generally, chocolate chip cookies are good until they go stale (which is less than a week if they aren't kept air-tight) but if you were to seal them nicely, I'm sure they would make the shipment. PLUS, once they've arrived, they will be eaten before they need to worry about storing or freezing them LOL. :D

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    JainDowe

    6 years ago on Introduction

    Oh My freaking Gawds... if somebody can find a way to Veganize that, I will worship at their feet FOREVER.

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    vicvelcro

    6 years ago on Introduction

    My nephew and I made a double batch of these, because we like to share. We had coarse sea salt in the cupboard. 2 Tbsp of that in the coffee grinder was perfect, in our opinion. The recipients of the cookies voted unanimously thumbs up.

    Thanks for posting this one. It's a hit.

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    mrkake

    6 years ago on Introduction

    I used coarse ground sea salt when I made these tonight and got too much salt on the dough. Err on the side of caution when using the salt. You just want an interesting salty counterpoint to the overwhelming sweetness of the other ingredients. Not salty cookies like I made! Luckily I baked half of the batch first and tried them before proceeding. Now that I have the salt dialed in, these will be a new favorite for me!

    Thanks for sharing!!

    None
    M.C. Langer

    6 years ago on Introduction

    I don't know, but the pictures of your cookies make me dream! My favorites!! :-)