Malted Milk Chocolate Chunk Cookies – Malted milk chocolate chunk cookies are the perfect nostalgic dessert- sweet and a little nutty with puddles of chocolate chunks throughout.
Malted Milk Chocolate Chunk Cookies
Are you ready for a chocolate chip cookie with a nostalgic, retro spin?! These cookies incorporate both malted milk powder and Whoppers malted milk ball candy. If you haven’t tried malted milk before, it just brings in a really nice nutty flavor that complements chocolate well. Personally, I’m a big fan and usually opt for it in milkshakes if I’m given the option so when I was making my most recent batch of cookies, I decided to try adding it to the batter and I was blown away. After adding in the Whoppers, I decided they were perfect and ready for all to try!
Common Questions About Making Malted Milk Chocolate Chunk Cookies
What are malted milk chocolate chunk cookies?
Malted milk chocolate chunk cookies are classic chocolate chip cookies that have both chopped malted milk ball candy (Whoppers) and malted milk powder to give it a nice nutty flavor.
What is malted milk powder?
Malted milk powder is a powder made from malted barley, wheat flour, and evaporated milk powder. It is typically used in milkshakes (making them a “malt”) or baked goods.
How many cookies does this recipe make?
This recipe makes 18 cookies but it can easily be doubled if you want more.
How long do these cookies last?
Store any leftover cookies in an airtight container at room temperature for up to four days.
Ingredient Notes –
- Butter is the base of our cookies– it results in a rich, chewy cookie.
- I love light brown sugar in these cookies because it pairs well with the malted milk and results in a chewier cookie— but if you only have granulated sugar on hand, that will work too!
- Egg binds the cookie dough together.
- Vanilla enhances the sweetness and chocolate flavor of the cookies.
- Flour gives the cookies structure. Make sure to measure using the spoon and level method.
- Malted milk powder gives the cookies that unique nutty flavor. I’m using Carnation brand.
- Baking soda helps the cookies stay soft and chewy.
- I’m using a combination of chopped chocolate chunks and chopped malted milk balls– but you could use either one! Just make sure to add 1 cup of chocolate total.
Looking for more cookie recipes? Check these out!
- Cowboy Cookies (oatmeal cookies with chocolate, coconut, and pecans)
- Dark Chocolate Pretzel Cookies
- Peanut Butter Chocolate Chunk Cookies
- Chocolate Hazelnut Cookies
- 10 tablespoons butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons malted milk powder (optional)
- 1 teaspoon baking soda
- 1/2 cup Whoppers malted milk balls (roughly chopped)
- 1/2 cup chocolate (roughly chopped or chips)
- Whisk together the butter and brown sugar in a large bowl.
- Once combined, add the egg and vanilla. Whisk again until fully combined.
- Next, add the flour, malted milk powder, and baking soda. Stir until no large lumps of flour remain.
- Add the malted milk balls and chopped chocolate. Fold them into the cookie dough.
- Cover the cookie dough and place it in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- When the dough has chilled, scoop 1.5 tablespoon sized portions onto the prepared baking sheets, making sure to place them at least 2" apart.
- Bake for 13-15 minutes, or until the edges are golden brown. Allow the cookies to cool to room temperature before removing them from the pan.
- Storage - Store any leftover cookies in an airtight container at room temperature for four days.
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