Some of you might recall the Movie Food recipe, Mallrat’s Cookie Stand Cookies, wherein we substituted candy coated malted milk balls for chocolate chips…
STILL the very best cookie I’ve ever had in my ENTIRE life.
Last week during Thanksgiving break, the kids and I decided that cookies were more the thing this year, instead of heavy pies. As we geared up for Daddy-favorites oatmeal raisin, and chocolate chip made with large bittersweet chips (recipe for that later), we also hauled this recipe out and raided the Halloween candy leftovers for Milk Duds. Caramel, chocolate, cookies?? How could that be wrong?!?
Milk Dud Cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp vanilla
- 1 cup Milk Duds, quartered
Let me tell you, the quartering of Milk Duds is a Pain In The Arse. Note the size of the knife with which I’m doing it here:
That’s because I didn’t trust a lighter knife to not deflect off the candy and remove a finger or two! Be safe, go slow, use a heavy knife. These little buggers are TOUGH.
Preheat the oven to 300 degrees.
Mix flour, baking soda and salt.
In your Kitchenaid (or with a hand mixer) on medium speed, beat together the butter, brown sugar, granulated sugar, 3 tbsp water and the vanilla. Stir the flour mixture into the butter mixture, then beat until blended.
Stir in the Milk Duds. And try not to stop right here and eat the batter by the spoonful.
Drop the batter in teaspoon-sized glops onto parchment paper-lined cookie sheets. Leave a few inches of expansion room between each glop…
…because not only will they expand, but the bits near the edges will explode in glorious caramel flows, that turn beautifully crunchy when cooled.
We definitely need to experiment with more Halloween leftovers, see what else would be marvelous baked in a cookie. Mounds bars, Goobers, Milky Ways, THREE MUSKETEERS!!! *faints*