Print

Milky Way Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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.

Find it online: https://yumfoodusa.com/milky-way-cookies/