I'm sorry for the crappy pictures because they don't really do the cookies justice. They're very soft and ooey-gooey. I bet they'd be good with pretty much any candy. I like a recipe that's easily adaptable and customizable. It leads to endless and delicious options!
These are one of Chris's favorites so far, which is lucky for me since they're not that much work. Sometimes simple is better, I suppose. :)
Milk Dud Sugar Cookies
Source: My Kitchen Addiction, with notes by me
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 box Milk Duds
1/2 cup coarse raw sugar (Note: I just used granulated)
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
Combine the butter, granulated sugar, brown sugar, corn syrup, vanilla, baking powder, baking soda, and salt in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.
Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a Milk Dud (Note: I used two!) into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough.)
Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2-3 inches apart.
Bake the cookies for 10-11 miutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transfering to a wire rack to cool completely.