Mildred Ricke Cookies Recipe
Grandma Mildred Ricke’s cookies are soft sugar treats wrapped around a gooey Mini Snickers center—rich, nostalgic, and guaranteed to win hearts with every bite. A Midwestern classic turned family favorite!
Mildred Ricke Cookies
If you’ve never had Mildred Ricke Cookies, let me just say—you’ve been missing out on one of the Midwest’s coziest secrets. These cookies aren’t just a sweet treat; they’re a bit of heartwarming tradition passed down from Grandma Mildred Ricke herself, a 98-year-old Iowa native who built her cookie legacy around a simple idea: wrap a Mini Snickers bar inside soft sugar cookie dough and bake it until magic happens.
At first glance, it seems ordinary. Sugar cookie dough, nothing fancy. But here’s the trick—instant vanilla pudding mix gets blended into the dough, giving the cookie this soft, tender, almost melt-in-your-mouth quality. It’s not crunchy, it’s not cakey—it just sinks in when you bite, and then, boom: that hidden Snickers center melts into gooey chocolate and caramel bliss.
The dough starts with room-temperature butter—or margarine if you’re going full old-school like Gram Ricke used to. Most folks today swap it for butter, and I personally agree; butter gives it a deeper, richer flavor. You cream that with sugar, add the pudding mix, then beat in eggs and flour with a pinch of baking soda. The result is a dough that’s soft, fragrant, and incredibly easy to handle.
Now, here’s where you gotta pay attention: when you’re wrapping the dough around each Mini Snickers, don’t skimp. The dough should cover the candy completely, like it’s tucking it in for bed. If there’s even a tiny hole, the chocolate will ooze out and scorch on your pan. Trust me, been there, scraped that.
Once baked—usually around 350°F (175°C) for 10 to 12 minutes—you’ll notice they’re just barely golden on the bottom. That’s the sweet spot. The outside is tender and sweet with that classic sugar cookie vibe, while the inside gives you a warm, gooey core that honestly feels like biting into a cozy little secret. It’s like those cookies are smiling back at you.
These cookies are crowd-pleasers at potlucks, bake sales, and family holidays. I’ve seen people who “don’t like sweets” go back for thirds. They’re best served warm, right off the wire rack, but you can totally make them ahead. Just keep them in an airtight container on the counter for up to 3 days. They also freeze beautifully—uncooked dough balls or baked cookies both work fine. Just reheat them gently in the microwave for 8–10 seconds and that Snickers center comes right back to life.
As for nutrition, let’s be honest: these aren’t diet food. But they’re not meant to be. They’re comfort food, a little indulgence wrapped in nostalgia and shared moments. That said, they’re smaller in size—each cookie is about the size of a golf ball—so portion-wise, they’re satisfying without overdoing it.
Now, if you’re feeling creative, don’t stop at Snickers. I’ve tried them with Mini Rolos, Reese’s Peanut Butter Cups, even a square of salted dark chocolate. Each one gives a new twist, but there’s something about that chewy caramel and peanut crunch from Snickers that keeps me coming back.
One thing that always strikes me is how a cookie like this—simple ingredients, no fancy frosting, no fussy equipment—can carry so much joy. It’s no wonder Mildred Ricke’s cookies made her a legend in her family and beyond. It’s the kind of recipe that turns into tradition, passed on not because it’s trendy, but because it works—every time.
So, if you’re ready to win some hearts, or just want a bite of pure cookie comfort, this is the one to bake. Don’t overthink it—just follow the recipe, seal those candies in well, and enjoy the smiles that follow.
Grab the full recipe below and make a batch yourself—just don’t expect them to last long.
Recipe
These Mildred Ricke Cookies are legendary soft sugar cookies with a surprise Mini Snickers center. Originally created by 98-year-old Grandma Mildred Ricke from Iowa, this recipe blends classic comfort with gooey indulgence, making every bite a warm, nostalgic experience.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 30 Mini Snickers bars, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the instant vanilla pudding mix until fully incorporated.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet mixture until a soft dough forms.
- Scoop a tablespoon of dough, flatten it in your palm, and place one Mini Snickers in the center. Wrap the dough around the candy and roll it into a ball, sealing edges completely.
- Place cookie dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
prep time with cook time.
Serves 6 and contains approximately 260 calories per serving.
American / Dessert, Cookies
Rated 4.9 by 213 reviewers.
Recipe Tags: Mildred Ricke Cookies, Snickers sugar cookies, Grandma Ricke recipe, soft sugar cookie recipe, Iowa cookie tradition, pudding mix cookies, Mini Snickers stuffed cookies, Midwest dessert recipes, chewy cookies, holiday bake sale cookies
Published by: Crisprecipe
Recipe Video
This is a video about Mildred Ricke Cookies.
Servings
Want to get the most out of your Mildred Ricke Cookies? Here are some serving tips that make them even more irresistible:
Serve warm: These cookies are best when the Snickers center is slightly melted. Pop them in the microwave for 8–10 seconds before serving.
Perfect portion: 1–2 cookies per person is the sweet spot—rich enough to satisfy, small enough to leave 'em wanting more.
Party platters: Arrange cookies on a tray with sliced apples, pretzels, or caramel popcorn for a Midwest-style dessert board.
Holiday magic: Add them to your holiday cookie tins or gift boxes. They travel well and surprise everyone with that gooey center.
Kid-friendly treats: Great for school parties or bake sales. Just be sure to mention the peanuts in Snickers for allergy safety.
Chill or freeze: Serve them cold for a firmer texture or freeze extras and thaw as needed. Still amazing.
Whether it’s game night, family dinner, or a cozy Friday treat, these cookies fit right in. They’re not just sweet—they’re a little nostalgic hug on a plate.
Tips
Use room-temperature butter — not melted! Too soft and your dough will get greasy and spread too much in the oven.
Chill if needed: If the dough gets too soft while wrapping the candies, pop it in the fridge for 10–15 minutes. It makes handling easier.
Seal the candy well: This is crucial. Wrap the dough tightly around each Mini Snickers and pinch all edges shut. If there’s a crack, it will ooze during baking.
Don’t overbake: These cookies should look just barely golden on the edges when they come out. The centers finish setting as they cool.
Let them rest: Leave cookies on the baking sheet for 2 minutes after removing from the oven, then move to a wire rack. This keeps the bottoms from getting soggy.
Adjust size if needed: You can make smaller or larger cookies, just adjust bake time by a minute or two. Smaller = more crisp, larger = gooier centers.
Swap the Mini Snickers for:
- Mini Rolos (for a caramel pop)
- Reese’s Minis (for peanut butter lovers)
- Dark chocolate squares (for a grown-up twist)
Add a pinch of flaky sea salt on top before baking for a sweet-salty balance.
Try toasted nuts or a dash of cinnamon in the dough to play with the base flavor.
Store in an airtight container at room temp for up to 3 days.
Freeze unbaked dough balls (with Snickers inside) and bake from frozen—just add 1 extra minute to the bake time.
Reheat in the microwave for 8–10 seconds to revive the gooey center.
Notes
Don’t rush the wrapping step—it makes all the difference between a perfect cookie and a leaky mess.
These cookies make amazing gifts. Wrap in parchment and place in tins for the holidays, birthdays, or care packages.
If you're baking with kids, let them unwrap the candies while you shape the dough. It’s fun and saves time.
The magic of Mildred Ricke Cookies is that they’re deceptively simple—yet unforgettable. Follow these tips and you’ll nail it every time.
Ingredient Substitutes
Unsalted Butter Substitute:
- Margarine – This is what Grandma Mildred originally used. Still works, just gives a slightly different flavor and softer finish.
- Salted butter – Fine to use, just reduce added salt by a pinch.
Instant Vanilla Pudding Mix (3.4 oz) Substitute:
- Instant French Vanilla or White Chocolate Pudding Mix – Slight flavor shift, still soft and sweet.
- Skip it (in a pinch) – The cookies won’t be as soft or chewy, but they’ll still hold up. Consider adding 1 tsp cornstarch to compensate.
All-Purpose Flour Substitute:
- Gluten-free 1:1 baking flour – Works well if you need a GF version. Just double-check your Snickers.
- White whole wheat flour – Makes them slightly denser and nuttier but still delicious.
Mini Snickers Bars Substitute:
- Mini Rolos – For pure caramel fans.
- Reese’s Minis – For a chocolate-peanut butter twist.
- Hershey’s Nuggets or Dove Chocolates – Smooth and creamy.
- Caramels + chocolate chips – Stack one caramel cube with 2–3 chocolate chips and wrap like usual.
Granulated Sugar + Brown Sugar Substitute:
- Coconut sugar or raw cane sugar – Gives a warmer, slightly deeper molasses note.
- All brown sugar – Makes the cookies extra chewy and rich.
- All white sugar – Fine, but you’ll lose some depth and softness.
Eggs Substitute:
- Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) – Works well for egg-free baking.
- Applesauce (1/4 cup per egg) – Adds moisture and softness, but slightly alters taste.
Vanilla Extract Substitute:
- Almond extract – Use half the amount; it’s stronger but lovely if you like that hint of nuttiness.
- Maple extract – Cozy and great with Snickers!
Quick Tips:
If you're swapping candies, aim for something small and firm—gooey centers work best when they melt gradually inside the dough.
When substituting major ingredients like flour or sugar, test a half-batch first to get a feel for the changes.
Avoid runny fillings like liquid caramel or truffles unless frozen beforehand—otherwise, they’ll leak out and burn.
Remarks
There’s something timeless about a cookie that’s simple on the outside and full of surprise on the inside—just like Grandma Mildred Ricke herself. Whether you’re baking for a crowd or sneaking one warm from the tray, these Snickers-stuffed sugar cookies always hit that sweet, nostalgic spot. They’re the kind of treat that makes people pause mid-bite and say, “Wait… what is this?” And that’s the best kind of reaction you can get.
So go ahead—make a batch, share a few, and watch them disappear. Don’t wait for the holidays to make these.
Nora Benson
A four-time IACP award-winning chef, is a respected voice in modern American cooking. She’s the author of seven bestsellers, a frequent guest on The Food Network, and featured in The New York Times and Cooking Light.