Description

Milky Way No-Bake Cookies are rich, decadent treats featuring a buttery shortbread cookie base topped with a soft caramel center and coated in smooth milk chocolate. These easy-to-make cookies require no baking, just simple assembly and chilling, making them perfect for quick homemade indulgence with a nostalgic Milky Way candy bar flavor.

Ingredients

Scale

Cookie Base

2 cups finely crushed shortbread cookies or vanilla biscuits
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt

Filling

24 soft caramel candies (or ½ cup soft baking caramels)
2 tablespoons heavy cream (or milk)

Chocolate Coating

2 cups milk chocolate chips or finely chopped milk chocolate bars
1 tablespoon coconut oil or vegetable shortening (optional, for shine)

Instructions

Create the Cookie Base: Crush shortbread cookies into very fine crumbs until texture resembles damp sand. In a medium bowl, combine cookie crumbs with sweetened condensed milk and mix until a soft dough forms. Add vanilla extract and a pinch of salt. If mixture feels too dry, add 1–2 teaspoons extra condensed milk to adjust consistency.
Form Cookie Bottoms: Using a spoon or small cookie scoop, roll tablespoon-sized balls of dough. Flatten each ball slightly into a small disc shape. Arrange these cookie bases on a parchment-lined baking sheet; these will hold the caramel filling.
Prepare the Caramel Filling: In a microwave-safe bowl, combine caramel candies and heavy cream. Heat in 15–20 second intervals, stirring between bursts until caramel is smooth, glossy, and thick but still spoonable. Allow caramel to cool slightly before using.
Add the Caramel Center: Spoon about ½ teaspoon of the caramel onto the center of each cookie disc, creating a generous pool but leaving edges clear to prevent spilling. Chill the tray in the refrigerator for 10 minutes to help the caramel firm up slightly.
Melt the Chocolate: Melt the milk chocolate chips or chopped chocolate with optional coconut oil for shine. Use microwave method by heating 30 seconds and stirring, then 20 seconds intervals while stirring until smooth; alternatively, use a double boiler on stovetop, stirring continuously until melted and silky. Avoid overheating to prevent burning.
Coat the Cookies: Holding each cookie by the bottom, dip the caramel side into the melted chocolate to fully cover the caramel layer. Allow excess chocolate to drip off, then place cookies back on the parchment sheet, chocolate side up. For full coating, freeze cookies for 10 minutes after the top sets, then flip and dip bottoms in chocolate. Add desired toppings while chocolate is still wet if desired.
Final Chill: Refrigerate the coated cookies for 15–20 minutes until the chocolate is firm to the touch and the caramel has thickened. Once set, cookies can be easily lifted from the parchment and enjoyed.

Notes

Use finely crushed cookies for a smooth dough texture; coarser crumbs yield less pliable dough.
If caramel is too thick after melting, add a bit more cream to reach desired consistency.
The optional coconut oil in chocolate improves shine and coating texture but can be omitted.
Cookies can be stored in an airtight container in the refrigerator for up to one week.
For vegan variation, substitute condensed milk and butter with plant-based alternatives and use dairy-free chocolate chips.

Prep Time: 20 minutes
Cook Time: 10 minutes (including melting and chilling steps)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake cookies, milky way cookies, caramel cookies, chocolate coated cookies, easy dessert, no bake dessert