Milk Dud Cookies: A Sweet Surprise in Every Bite
I remember being a little girl, barely tall enough to reach the counter, watching my grandmother meticulously wrap caramels in peanut butter cookie dough. The anticipation was almost unbearable. The warm, nutty aroma filled her cozy kitchen, and I knew a special treat was on its way. These weren’t just cookies; they were tiny treasures, each one a perfectly balanced blend of salty peanut butter and chewy caramel. Every bite was an adventure, a sweet little surprise that always brought a smile to my face. These Milk Dud Cookies bring me right back to that kitchen with my grandmother, ready to enjoy a special treat.
Recipe Overview
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yields: 84 cookies
- Dietary Type: Not specified
Ingredients
- 1 1/2 cups Butter Flavor Crisco
- 1 1/2 cups peanut butter
- 2 cups sugar, divided
- 1 1/2 cups packed brown sugar
- 4 large eggs
- 3 3/4 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 (10 ounce) package Milk Duds, candy
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Cookie sheets
- Cooling rack
Instructions
- In a large mixing bowl, cream together the Butter Flavor Crisco, peanut butter, 1 1/2 cups of the sugar, and the packed brown sugar until light and fluffy. Using an electric mixer will speed up this process considerably.
- Add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated, which is essential for the cookie’s texture.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step evenly distributes the leavening agents and salt throughout the flour, resulting in a more consistent bake.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Chill the dough for 1 hour in the refrigerator. This is a crucial step as it allows the fats to solidify, preventing the cookies from spreading too much during baking and resulting in a chewier texture.
- Preheat oven to 350°F (175°C).
- Shape 4 teaspoonfuls of dough around each Milk Dud, making sure the candy is completely covered. A small ice cream scoop can help ensure uniformity in size.
- Roll the dough-covered balls in the remaining 1/2 cup of sugar. This adds a lovely sweetness and a slightly crisp texture to the outside of the cookies.
- Place the sugared balls on ungreased cookie sheets, about 2 inches apart. This spacing allows for proper air circulation and prevents the cookies from sticking together as they bake.
- Bake at 350°F (175°C) for approximately 10 minutes, or until the cookies are set. Keep a close eye on them, as baking times can vary depending on your oven. You want the edges to be lightly golden brown.
- Remove from the oven and let the cookies cool on the cookie sheets for a few minutes before transferring them to a cooling rack to cool completely.
Expert Tips & Tricks
- For extra peanut butter flavor, use creamy peanut butter. Chunky peanut butter also works, adding a delightful texture.
- If your dough is too sticky to handle after chilling, lightly flour your hands before shaping the cookies.
- To ensure even baking, rotate the cookie sheets halfway through the baking time.
- For a softer cookie, slightly underbake them. They will continue to set as they cool.
- Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too thin. If you’re in a hurry, you can chill the dough for a shorter time in the freezer, but be sure to monitor it closely to prevent it from becoming too hard.
- If you want to get ahead, the dough can be made a day or two in advance and stored in the refrigerator. Just be sure to bring it to room temperature slightly before shaping the cookies.
Serving & Storage Suggestions
These Milk Dud Cookies are best served warm, when the caramel center is delightfully gooey. They’re perfect with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream.
To store leftover cookies, place them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. You can also freeze the unbaked dough balls, then bake them directly from frozen, adding a few minutes to the baking time.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 117.1 kcal | N/A |
| Calories from Fat | 56 g | 48% |
| Total Fat | 6.3 g | 9% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 12.1 mg | 4% |
| Sodium | 83.3 mg | 3% |
| Total Carbohydrate | 13.8 g | 4% |
| Dietary Fiber | 0.4 g | 1% |
| Sugars | 9 g | 36% |
| Protein | 2 g | 4% |
Variations & Substitutions
- For a chocolate peanut butter version, add 1/2 cup of cocoa powder to the dry ingredients.
- Use a different type of candy filling, such as Rolos, miniature peanut butter cups, or even caramels.
- If you want to reduce the sugar content, you can substitute some of the sugar with a sugar substitute.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Add chopped nuts, such as peanuts or pecans, to the dough for extra crunch and flavor.
FAQs (Frequently Asked Questions)
Q: Can I use regular butter instead of Butter Flavor Crisco?
A: While you can, the Butter Flavor Crisco contributes to the cookie’s tender texture. Using regular butter may result in a slightly different texture and flavor.
Q: Can I freeze the cookie dough?
A: Yes, you can! Shape the dough into balls, roll them in sugar, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: My cookies spread too thin. What did I do wrong?
A: This is usually due to not chilling the dough long enough, or the oven temperature being too low. Ensure you chill the dough for the full hour and that your oven is properly preheated.
Q: Can I make these cookies ahead of time?
A: Absolutely! The dough can be made a day or two in advance and stored in the refrigerator. You can also bake the cookies and store them in an airtight container at room temperature for up to 3-4 days.
Q: Can I use natural peanut butter?
A: Natural peanut butter tends to be oilier than processed peanut butter, which can affect the texture of the cookies. If using natural peanut butter, make sure to stir it well and measure accurately. You might need to add a bit more flour to compensate for the extra oil.
Final Thoughts
These Milk Dud Cookies are a guaranteed crowd-pleaser, perfect for bake sales, holiday gatherings, or simply a sweet treat for yourself. The combination of peanut butter cookie and gooey caramel is simply irresistible. Don’t be afraid to get creative with variations, experimenting with different fillings and flavors to make them your own. So, gather your ingredients, preheat your oven, and get ready to create some sweet memories. I’m sure you and your loved ones will love these Milk Dud Cookies as much as my family does. Happy baking!