Keebler Magic Middles are a popular snack that combines two delicious treats into one. These cookies are filled with a creamy, chocolatey center that provides a burst of flavor with every bite. The combination of the crunchy outside and the smooth filling creates a delightful texture that leaves you wanting more. The secret to the magic of Keebler Magic Middles lies in the special recipe used to create them. The cookies are made with high-quality ingredients, including real chocolate and cocoa, to ensure a rich and indulgent taste. The filling is made with a combination of cocoa, sugar, and other ingredients to create a smooth and velvety texture.
Whatever Happened To Keebler Magic Middles?
Unfortunately, a lot of our favorite snacks have long since left grocery store shelves. Yogos. 3D Doritos. Oreo Cakesters. And countless others (via Buzzfeed). With many of these seeming to disappear overnight despite widespread popularity, it begs the question, "What happened?"
In the very specific case of the mysterious disappearance of 3D Doritos, they were supposedly discontinued in order to make room on grocery store shelves for new Doritos products. As it turns out, 3D Doritos are still in production — but are only sold in Mexico (A new, 3D "crunch" version of Doritos appears to be sold more widely, as of this writing, but only in Chili Cheese Nacho and Spicy Ranch flavors).
What is this madness? Why take away a snack loved by so many? What happened to the exciting Eggo WAF-FULLS? What happened to Lion King-inspired Bug Pops? For that matter, what happened to our beloved Keebler Magic Middles, the staple cookie for every kid's lunch box?
The filling is made with a combination of cocoa, sugar, and other ingredients to create a smooth and velvety texture. One of the best things about Keebler Magic Middles is their versatility. They can be enjoyed as a snack on their own or paired with a glass of milk for a delicious snack.
The disappearing act of Magic Middles
For fans of Keebler Magic Middles cookies, it really felt like you blinked, and they had vanished. Except this disappearing act was final (and didn't include a dramatic puff of smoke). But why did they vanish from store shelves? Shortbread cookies with fudge or peanut butter filling — what's not to love?
The short answer is we just don't know. The Foods We Loved claims that Magic Middles were discontinued so Keebler "could use the equipment that manufactured them for another line," but the brand itself doesn't seem to have given a specific explanation. Social media users have tried to get to the bottom of this, including the diehard Facebook group called BRING BACK Keebler MAGIC MIDDLE COOKIES. That page, created in July 2010, claimed that Keebler told them it considered a 2012 revival for Walmart, but it failed to launch for unspecified reasons.
Twitter, however, is another story. According to Keebler's replies to the many, many desperate requests from fans who want them to bring the cookies back, there were no plans to do so as of April 2019. However, the famed baker's official account offered a glimmer of hope in July 2021, promising, "We will pass your comments along," to another cookie stan hoping for a Magic Middles return.
Anush Lini
These cookies are inspired by the Keebler Magic Middles I sometimes ate as a kid when I was in elementary school. I'm not exactly sure why I remembered these particular cookies (they were discontinued before I made it to double digits), but when it happened, I was walking home from work and thinking about a brown sugar cookie recipe in my great-grandmother's 1933 datebook and how to modify it. I'm lucky to have a copy of the datebook; it is filled with tons of recipes that I'm excited to try and some that should be left alone (like home remedies for illnesses that you probably don't want to read about in a baking blog. ).
The brown sugar cookie dough recipe is from a newspaper clipping that responded to a request from a Mrs. M. F. who had asked for a recipe for nut-filled cookies that stayed soft after baking. The original recipe called for lots of baking powder, milk, and rolling out the dough; I was feeling a bit pressed for time and knew that a rolled cookie that was likely to get puffy was out of the question.
As I was walking, Magic Middles popped into my head, and then it occurred to me how to change the dough recipe to make it amenable to a chocolate center. Not exactly your standard eureka moment, but the end result is a delicious cookie with a surprising chocolate middle, so it can't be a bad thing.
Notes:
The shaping and filling process can take a little bit of time, so wait to preheat your oven until you are almost ready to bake the cookies. I know this might sound like a "duh" statement, but do keep track of which cookies you have filled and which ones you haven't. They aren't magic middles if there is no middle! Also, try your hardest to make sure the chocolate is completely sealed inside the dough, otherwise the chocolate may leak during baking. For you cookie purists out there, I know that Magic Middles are supposed to have a soft and fudgy center, as opposed to a solid chocolate center. I was going to continue experimenting and make ones with a fudgy center, but I liked these so much the way they were that I decided to post them with a solid chocolate center and stop there.
Dough recipe adapted from an undated newspaper clipping in my great-grandmother's 1933 datebook
Ingredients:
3½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1½ cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
~½ cup dark chocolate chunks or chips
White sugar for rolling
Yields 5-6 dozen cookies, depending on their size
Mix:
In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder and set aside. In a separate bowl, cream together the butter and brown sugar. Add the eggs, one at a time, beating until the mixture is light and fluffy after each addition. Beat in the vanilla, then add the flour mixture all at once, and beat just until the dough begins to come together.
Shape, Fill, and Bake:
Break off a heaping ½-¾ tablespoon-sized (~17 grams) piece of dough and roll it into a ball. Repeat until all of dough has been shaped into balls. Use your thumb to indent each ball. Once each cookie has been indented, preheat the oven to 375°F and line 2 cookie sheets with Silpat mats or parchment paper. Place a ½ teaspoon or so of the chocolate in each indent and fold the dough up around the chocolate until the chocolate is completely enclosed in dough. Gently roll the filled dough ball between your palms until it is round again. Roll the filled dough balls in white sugar and place them on the prepared cookie sheet. Bake the cookies at 375°F, rotating the baking sheets halfway through, for 10-12 minutes or until the bottoms are lightly browned. Transfer the cookies to a wire rack to cool. Once cool, store the cookies in an airtight container.
8 comments:
Liz said.Beautiful! and clever, too!
Aunt Lizzy
Thanks . you saved me my son is autistic and saw an old commercial about these and we found out they are no longer available. He was ready to have a meltdown. but your recipe saved us..
Thanks Angel and Beetle Bryce
Great! I'm so glad that you can make them and enjoy them! :)
These look great!
Thank you so much for posting your recipe.
I'd really like to make them, and wanted to ask if you think regular white sugar may work as well, and also, since you were kind enough to specify how much each dough ball should weigh (17 grams!), could you perhaps say how much the amounts of flour (3 1/2 cups) and sugar (1 1/2 cups) called for should weigh as well?
Hope you don't mind my asking, and thanks again!
I just weighed out 3½ cups of flour and the total was 466 grams (~16.4 ounces). I also weighed out 1½ cups of brown sugar and it was 324 grams (~11.4 ounces). That being said, I didn't recreate the recipe, but I think these weights should work because I used my regular measuring methods (spooning the flour into the cup and then leveling it off with a knife and firmly packing the brown sugar).
The cookies won't turn out exactly the same if you use white sugar. The brown sugar adds moisture to the cookies. In the past, I've stirred some molasses into white sugar (brown sugar is just white sugar with molasses added back in) to moisten it, or used honey if molasses wasn't available. The honey won't give you the exact flavor, but it will help the cookies stay moist. I don't have any exact measurements, so just add a little bit of the molasses or honey at a time until you're able to pack the sugar into a cup.
That's very helpful and extremely kind of you!
I really appreciate it.
Thank you very much!
Oh, by the way, have you tried making them with a fudgy center as well?
Thanks, again!
You're welcome! I did try making them with a ganache center a few months ago. They tasted good, but the liquid in the ganache evaporated a bit and left a bit of hole behind. In other words, more testing is required for a true fudgy center!
Well, judging by the last photo, not necessarily!
It looks pretty good as it already is. :)
Thank you, Julie!
Ipso Fatto
I've never eaten a Keebler Magic Middle cookie and never will, because the cookie has been discontinued. So it wasn't nostalgia that made me try Stella Parks' recipe for Homemade Magic Middles from Bravetart. It was the simple fact that I needed some cookies for an event at the office the following day and I didn't have a lot of time. This recipe is relatively quick and easy, requiring only basic ingredients that I always have on hand.
Stella's Magic Middles are essentially vanilla sugar cookies wrapped around a pure chocolate core. The filling is just finely chopped dark chocolate, so I weighed out the specified amount of Cacao Barry Extra-Bitter 64% Guayaquil and ran it through the food processor. I don't like chopping chocolate by hand -- unless it's only a small amount or a coarse chop is all that's required -- because it can be a very messy task. I put the round balls of chocolate-filled dough on a parchment-lined baking sheet and they flattened out nicely during baking.
Even though I had fully enclosed all of the chocolate before putting the cookies in the oven, several cookies developed cracks during baking that allowed bits of chocolate to show through, as you can see in the photo above. As the headnote promised, the cookies were amazing fresh from the oven: they were "the best kind of gooey mess, warm and wonderful and soft." But the cookies were fantastic even at room temperature, with a fudgy, decadent center. Since I've never had a Keebler Magic Middle, I can't compare these to the real thing -- but they weren't what I was expecting. For some reason, I had assumed that the vanilla cookie would have a shortbread-like texture. Instead, it was wonderfully chewy. Overall, the flavor profile reminded me of a Pepperidge Farm Milano, or the sugar cookies with M&Ms that I love. They were delightful.
The cookbook says that you can keep the cookies for two days after baking and I found that to be spot on. By day three, they had declined sharply in quality. Fortunately, these homemade Magic Middles are so good that having leftovers shouldn't be a problem!
Recipe: "Homemade Magic Middles" from Bravetart by Stella Parks (the recipe in the cookbook is not the same as the version Stella published on Serious Eats in 2012).
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They are also great for sharing with friends and family or bringing to parties and gatherings. Another factor that adds to the appeal of Keebler Magic Middles is their nostalgic appeal. Many people grew up eating these cookies and have fond memories of enjoying them as children. The cookies have stood the test of time and continue to be a beloved treat for people of all ages. Overall, Keebler Magic Middles are a beloved and popular snack that combines the best of both worlds - a crunchy cookie and a creamy filling. With their delicious taste and nostalgic appeal, it's no wonder these cookies are a favorite among snack lovers. So go ahead, indulge in a scrumptious Keebler Magic Middles and experience the magic for yourself..
Reviews for "Discover the Perfect Combination: Keebler Magic Middles"
- Jane - 2 stars - I was really disappointed with the Keebler magic middles. The cookie itself tasted stale and had a strange aftertaste. The filling was not creamy as I expected, it had a gritty texture that was quite unappetizing. I also found the cookies to be overly sweet, to the point where it was almost sickly. Overall, I would not recommend these cookies to anyone looking for a tasty treat.
- Mark - 1 star - I was really excited to try the Keebler magic middles, but they ended up being a big letdown. The cookie had a strange texture, almost like it was undercooked. The filling had a strange artificial taste that I couldn't get past. I also found them to be quite greasy, leaving an unpleasant film in my mouth. I'll definitely be sticking to other brands for my cookie fix.
- Emily - 2 stars - I found the Keebler magic middles to be extremely disappointing. The cookies were dry and crumbly, lacking any kind of moistness or chewiness that I expect from a good cookie. The filling was lackluster and didn't offer anything special or unique. I was really hoping for a magical experience with these cookies, but unfortunately, they fell short in every aspect. I won't be purchasing them again.