Soft and chewy chocolate Milky Way bar cookies
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Soft and chewy chocolate Milky Way bar cookies

Soft and chewy chocolate cookies filled with chunks of Milky Way bars!
Prep Time25 mins
Cook Time8 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 18
Author: Eva Bakes


  • 1 and 1/4 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 full-sized Milky Way bars or about 6 fun sized bars, chopped


  • Preheat your oven to 350 degrees F.
  • Line two standard baking pans with parchment paper or a silicone mat.
  • In a large bowl, whisk together the flour, cocoa powder, corn starch, baking soda and salt. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes.
  • Add the egg and vanilla and mix until combined.
  • Turn the mixer down to low and gently add the dry ingredients and mix until just combined.
  • Turn the mixer off and fold in the chopped Milky Way pieces.
  • Using a cookie scoop, scoop out portions of dough and place on the baking pan. Place each piece of dough about 2 inches apart.
  • Bake in your preheated oven for about 4 minutes, then rotate the pan and bake another 4 minutes or until the cookies look 'set' on the top. The middles might look slightly underdone, but that is OK. Do not overbake these cookies.
  • Allow the cookies to cool completely on a wire rack before serving.


Cookies should be stored in an airtight container at room temperature and will keep for several days - if they last that long.
Source: Barely adapted from Just Baked; originally from Tracey's Culinary Adventures