Introduction

Milky Way No-Bake Cookies are a delicious treat combining a buttery shortbread base, a gooey caramel center, and a smooth milk chocolate coating. These easy-to-make sweets require no oven and deliver a rich, indulgent flavor perfect for any occasion.

The image shows a close-up of a stack of three Milky Way no-bake cookies, each cookie cut in half to reveal layers inside. The outer layer is a smooth, shiny dark brown chocolate coating. Inside, the middle layer is a rich, golden caramel that looks soft and gooey. Beneath the caramel, the bottom layer has a crumbly white cookie base with a slightly rough texture. Some crushed nuts are sprinkled on top of the chocolate layer, adding a light, grainy texture with a beige color. The cookies are stacked vertically against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely crushed shortbread cookies or vanilla biscuits
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
24 soft caramel candies (or ½ cup soft baking caramels)
2 tablespoons heavy cream (or milk)
2 cups milk chocolate chips or finely chopped milk chocolate bars
1 tablespoon coconut oil or vegetable shortening (optional for shine)

Instructions

Step 1: Crush the shortbread cookies into very fine crumbs, resembling damp sand. In a medium bowl, combine the cookie crumbs, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until a soft dough forms. If the mixture feels too dry, add 1–2 teaspoons of extra condensed milk.
Step 2: Using a spoon or small cookie scoop, roll tablespoon-sized balls of dough. Flatten each slightly into a small disc and place them on a parchment-lined sheet. These will serve as the cookie bases.
Step 3: In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 15–20 second bursts, stirring between each until the mixture is smooth, glossy, and thick but spoonable. Let the caramel cool slightly.
Step 4: Spoon about ½ teaspoon of caramel onto the center of each cookie base, leaving space around the edges to prevent spilling. Chill the tray for 10 minutes to let the caramel firm up before coating.
Step 5: Melt the chocolate with optional coconut oil to improve texture. To melt in the microwave, heat for 30 seconds, stir, then heat for 20 seconds and stir again, repeating until smooth. Alternatively, melt using a double boiler, stirring continuously until silky and shiny.
Step 6: Carefully pick up each cookie and dip the caramel side into the melted chocolate, fully covering the caramel. Let excess chocolate drip off and return cookies chocolate side up to the parchment. For fully coated cookies, freeze for 10 minutes after the top sets, then flip and coat the bottoms. Add toppings if desired while the chocolate is still wet.
Step 7: Refrigerate the cookies for 15–20 minutes until the chocolate is firm and the caramel is slightly thickened, making them easy to lift from the parchment.

Tips & Variations

Use a mini cookie scoop to ensure uniform cookie bases for even caramel layering and coating.
Substitute coconut oil with vegetable shortening for a shiny chocolate coating.
Add a sprinkle of sea salt on top of the chocolate for a sweet-salty contrast.
Use dark chocolate instead of milk chocolate for a richer flavor.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To enjoy, thaw in the refrigerator and bring to room temperature for 10–15 minutes before serving. Reheat is not recommended as it can affect the chocolate texture.

How to Serve

The image shows a close-up of three stacked no-bake cookies on a white marbled surface. Each cookie has three visible layers: a rough, light beige base layer of crushed shortbread with a crumbly texture; a thick, shiny caramel layer that is smooth and golden orange, sitting on top of the base; and an outer coating of dark brown chocolate that covers the cookie’s edges and top, with some crumbs on the chocolate. There are small chopped nuts sprinkled on the top cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cookies for the base?

Yes, vanilla biscuits or graham crackers can work well as alternatives, but shortbread provides the best buttery texture and flavor.

What if my caramel is too runny?

If your caramel seems too thin, heat it for a few more seconds in the microwave, stirring frequently until it thickens. Allowing it to cool slightly also helps it set better on the cookies.