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Milky Way Cookies

Prep Time 6 hours
Cook Time 8 minutes
Total Time 6 hours 8 minutes
Servings 30


  • 1 cup plain flour
  • 1 cup bread flour
  • 2 tsp cornflour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 8 full size/16 fun size UK Milky Ways chopped into chunks, US 3 Musketeers
  • 1 1/2 sticks (170g) butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract


  • Don't preheat oven yet, the dough needs to chill.
  • Place the flours, bicarb, salt and chopped Milky Ways into a medium sized bowl and mix with a fork until well incorporated. Leave to one side.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs and vanilla.
  • Mix until well combined and smooth, scraping down sides as required.
  • Add in the dry ingredients and mix on a low speed until a dough forms.
  • Place the dough back in the bowl you measured the dry ingredients in.
  • Cover the bowl in clingfilm and place in the fridge for at least 6 hours, if possible overnight.
  • Once chilled, preheat the oven to 180 degrees C (350F) and line 2-3 baking trays. If you only have 2, you'll probably have to bake in batches.
  • Using a 1.5tbsp cookie scoop, place balls of dough about 2 inches apart on your baking sheets. Flatten very slightly so they don't fall off the baking tray!
  • Place in the oven for 8-9 minutes (mine took 9 minutes) until lightly golden around the edges and underdone in the middle.
  • Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
  • Cookies will keep in an airtight container at room temperature for 4-5 days. Believe me they stay so soft and chewy!


Recipe adapted from my Chocolate Chunk Cookies and Sally's Baking Addiction - http://sallysbakingaddiction.com/2013/01/30/triple-chocolate-chip-cookies/