Milky Way Cookies

These rich and irresistible Milky Way cookies bring everything you love about the classic candy bar into homemade dessert form. Each bite features a soft, fluffy nougat center layered with gooey caramel and coated in a glossy chocolate shell. Whether you’re a fan of candy bar-inspired treats or just craving something sweet, these no-bake, stuffed cookies are guaranteed to satisfy.

Why You’ll Love This Recipe

Milky Way cookies offer a decadent experience with very little effort. There’s no baking required, and each layer—nougat, caramel, and chocolate—is made with simple ingredients that come together quickly. The texture is luxurious: soft and chewy on the inside, with a satisfying chocolate coating on the outside. Perfect for gifting, holiday platters, or late-night indulgence, they’re a creative twist on traditional cookies that feel like a treat straight from the candy aisle.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the nougat filling:

• 1/2 cup marshmallow creme
• 1/4 cup creamy peanut butter
• 1/4 cup powdered sugar

For the caramel layer:

• 12 soft caramels (store-bought or homemade)
• 1 tablespoon heavy cream

For the chocolate shell:

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil

Directions

1. In a mixing bowl, stir together marshmallow creme, peanut butter, and powdered sugar until smooth and fluffy. Set aside.
2. In a microwave-safe bowl, melt the caramels and heavy cream in 20-second intervals, stirring in between, until smooth and pourable. Let cool slightly.
3. Line a baking sheet with parchment paper.
4. Scoop 1 tablespoon of the nougat mixture and flatten it slightly into a disk with your hands.
5. Spoon a small amount of caramel on top of the disk and carefully mold the nougat around the caramel to form a compact mound.
6. Place each formed cookie on the prepared baking sheet. Once all are shaped, freeze for 20–30 minutes until firm.
7. While the cookies chill, melt the chocolate chips with the coconut oil in a heatproof bowl, stirring until smooth and fully melted.
8. Using a fork, dip each frozen nougat-caramel bite into the chocolate, letting the excess drip off. Place back on the parchment-lined sheet.
9. Refrigerate for 15 minutes or until the chocolate shell is set.
10. Store in an airtight container in the refrigerator or enjoy at room temperature.

Servings and timing

This recipe yields approximately 16 cookies.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: 50 minutes
Calories per cookie: 220 kcal

Variations

• Add a cookie base: Press the nougat layer onto a graham cracker or shortbread round for a structured twist.
• Nutty Option: Stir in chopped roasted peanuts or almonds into the nougat for crunch.
• Dark Chocolate Shell: Use dark chocolate chips or bittersweet chocolate for a deeper flavor.
• Salted Caramel: Sprinkle sea salt on top of the chocolate coating before it sets.
• Holiday Version: Top with festive sprinkles or crushed peppermint for seasonal flair.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 7 days.
For a softer bite, let them come to room temperature before serving.
You can also freeze them for up to 2 months. Thaw in the fridge or at room temperature as needed.

FAQs

Can I use natural peanut butter?

Yes, but for best texture and structure, use a no-stir, creamy peanut butter. Natural varieties may be too oily or runny.

What kind of caramels work best?

Soft, chewy caramels like Kraft or Werther’s work well. Homemade caramels can also be used if you prefer.

Do I need to use a microwave?

No, you can melt the caramels and chocolate in a saucepan over low heat or using a double boiler.

Can I skip the coconut oil?

Coconut oil helps thin the chocolate and creates a smooth coating, but you can substitute with butter or shortening.

Are these cookies gluten-free?

Yes, as written, they contain no flour. Always check labels on your caramels and chocolate to ensure they are certified gluten-free.

Can I use almond butter or other nut butters?

Yes, almond butter or cashew butter can replace peanut butter if you prefer or have allergies.

Will the caramel stay gooey?

Yes, especially if the cookies are stored at room temperature. Chilling will firm it slightly but still keep it soft inside.

Do I need to freeze the nougat before dipping?

Yes, freezing helps the cookies hold their shape when dipped in warm chocolate.

Can kids help with this recipe?

Absolutely! This is a fun, hands-on, no-bake recipe perfect for little helpers (especially dipping and decorating).

Can I make them smaller?

Yes, use 1/2 tablespoon portions for bite-sized versions and adjust freezing time accordingly.

Conclusion

Milky Way Cookies are a luscious, no-bake dessert that transforms a favorite candy bar into a gourmet treat. With gooey caramel, pillowy nougat, and a rich chocolate shell, they deliver indulgent flavor in every bite. Perfect for special occasions or everyday cravings, these cookies are easy to make, fun to share, and impossible to resist.

Milky Way Cookies

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These no-bake Milky Way Cookies are a decadent treat inspired by your favorite candy bar—stuffed with gooey caramel and fluffy nougat, then dipped in a rich chocolate shell. Perfect for holidays, parties, or when you need a chocolate fix, they’re easy, indulgent, and incredibly satisfying.

• Author: Asma
• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 cookies
• Category: Dessert, No-Bake Treats
• Method: No-Bake
• Cuisine: American, Candy-Inspired
• Diet: Vegetarian

Ingredients

For the nougat filling:

• 1/2 cup marshmallow creme

• 1/4 cup creamy peanut butter

• 1/4 cup powdered sugar

For the caramel layer:

• 12 soft caramels (store-bought or homemade)

• 1 tablespoon heavy cream

For the chocolate shell:

 

• 2 cups semi-sweet chocolate chips

• 1 tablespoon coconut oil

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Instructions

1. In a mixing bowl, stir together marshmallow creme, peanut butter, and powdered sugar until smooth and fluffy. Set aside.

2. In a microwave-safe bowl, melt caramels with heavy cream in 20-second intervals, stirring between each, until smooth. Let cool slightly.

3. Line a baking sheet with parchment paper. Scoop 1 tablespoon of nougat mixture and flatten into a disk.

4. Spoon a little caramel onto the disk, then mold the nougat around it to form a mound. Repeat with remaining mixture.

5. Freeze for 20–30 minutes until firm.

6. Melt chocolate chips and coconut oil together until smooth.

7. Dip each frozen nougat-caramel mound into the melted chocolate using a fork, allowing excess to drip off. Place back on the lined baking sheet.

8. Chill in the refrigerator for 15 minutes or until chocolate shell sets.

9. Store in an airtight container in the fridge or serve at room temperature.

Notes

• Swap peanut butter for almond butter for a twist.

• Add a sprinkle of sea salt on top for a salted caramel variation.

• Can be made ahead and stored for up to 1 week in the fridge.