The Chocolate Malted Milk Cookies are soft chocolate cookies that are infused with malted milk powder, chopped malted milk candy, and chocolate chunks. These cookies are perfect for chocolate lovers!
Serve these cookies alongside some homemade vanilla ice cream for the perfect treat!
My husband is a huge malt fan. From Double Malt Brownies to Chocolate Malt Cupcakes, it really just does make everything better.
Especially cookies.
I first made these Chocolate Malted Milk Cookies way back in 2007, back when Taste and Tell was still a baby. I’ve adapted it a bit since then, making these cookies that are purely addictive.
We love these right after they are made, but the next day, the malt flavor really comes out more. But I have a suspicion that even if you aren’t a malt fan, you’ll still love these cookies!
Ingredients
- Flour: I use all-purpose flour.
- Malted Milk Powder: You can usually find this at most major grocery stores. Or you can also buy it online. It usually comes in vanilla or chocolate. I have used both in these cookies, but opt for chocolate if I can find it.
- Cocoa Powder: I use regular, unsweetened cocoa powder.
- Baking Powder: This is important to give the cookies some lift.
- Salt: The salt balances the flavors, and is also important for the texture of the cookies.
- Butter: I like to use unsalted butter. Make sure it is at room temperature.
- Sugar: The original recipe used all granulated sugar, but I prefer the depth of flavor and the texture that you get with both brown sugar and white sugar.
- Eggs: I use large eggs. For best results, they should be at room temperature.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: You only need a little bit of milk. I use 2%, but although untested, I believe any kind of milk should work.
- Malted Milk Balls: Also known as Whoppers, you’ll chop these up to go in the cookies. They soften up some as the cookies bake, so I like to add a few chopped up pieces to the cookies when they come out of the oven. This isn’t required, but it does give the cookies more of a crunch, as well as making them look prettier.
- Chocolate: You can use chocolate chips, but I like to get a chocolate bar and chop it up.
How to Make Chocolate Malted Milk Cookies
STEP 1: Whisk together the dry ingredients – the flour, malted milk powder, cocoa powder, baking powder, and salt.
STEP 2: In the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar. If you don’t have a stand mixer, you can do this in a large bowl with a hand mixer.
STEP 3: Scrape down the sides of the bowl, then add the eggs.
STEP 4: Beat until the eggs are combined. It might look curdled, but don’t worry – this is normal. Add in the vanilla.
STEP 5: Add half of the dry ingredients to the wet ingredients and mix to combine. Then beat in the milk, followed by the rest of the dry ingredients. The batter is not like a typical cookie dough batter – it will be stickier and looser.
STEP 6: Pour I the malted milk balls and the chocolate.
STEP 7: Stir this all together, then refrigerate the dough for 1 hour.
STEP 8: Once the dough is chilled, use a cookie scoop to scoop out the dough into balls. Place at least 2 inches apart on a baking sheet. Bake the cookies until the edges are just set.
Tips and Tricks
Like I mentioned earlier, I like to add in some extra chopped malted milk balls once the cookies come out of the oven. Just make sure the cookies are still warm when you add them so that the chocolate will melt a little and they will stick.
I prefer to bake cookies one sheet at a time, but if you do bake 2 trays at a time, you will want to rotate them halfway through the baking time.
Store the cookies at room temperature in a container. I don’t like to keep these completely airtight because the cookies will get moist and the whoppers will get soft.
More Cookie Recipes
Toll House Cookie Recipe
Cake Mix Cookies
Snickerdoodle Recipe
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Chocolate Malted Milk Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup malted milk powder
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 6 oz chocolate-covered malted milk balls (whoppers) coarsely chopped
- 4 oz semi-sweet chocolate chopped
Instructions
- In a bowl, whisk together the flour, malted milk powder, cocoa powder, baking powder, and salt.2 cups all-purpose flour, 1 cup malted milk powder, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In the bowl of a stand mixer, (or in another bowl if using a hand mixer), beat the butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 3 minutes.3/4 cup butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
- Add in the eggs and beat until combined. Beat in the vanilla extract. (The mixture may look curdled at this point – don’t be alarmed, this is normal.)2 large eggs, 1 teaspoon vanilla extract
- Add half of the dry ingredients to the bowl and mix to combine. Beat in the milk, then add the remaining dry ingredients, mixing just until combined. The batter will be looser and stickier than a normal cookie dough.1/4 cup milk
- Fold the chopped Whoppers and chocolate into the cookie dough. Refrigerate for 1 hour.6 oz chocolate-covered malted milk balls, 4 oz semi-sweet chocolate
- Heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silpat liners.
- Using a cookie scoop, scoop the cookie dough, about 2 tablespoons of dough each. Roll into a ball and place on the prepared baking sheet, keeping cookies at least 2 inches apart.
- Bake in the preheated oven for 11-13 minutes, until the cookies are puffed and set around the edges, but still soft to the touch. Let the cookies cool for a few minutes before transferring from the baking sheets to cool completely.
Marye says
I am going to make those cookies for sure..My husband puts down huge quantities of malt balls and he will love them! Your photography is fabulous.
Kristen says
That is the first Dorie recipe I tried! They are so good!
Cheryl says
Cookies and ice cream. Just a classic combination. Look at the ice cream melting, that is just how I like it. I wouldn’t leave a crumb left in that bowl.
Freya and Paul says
I really want to try these cookies as I love malt balls (or maltesers). Your husband is in for a treat tonight: cookies AND homemade ice cream!
Janet says
Deborah – you made me laugh so hard! In the first paragraph, “I followed the instructions exactly” then in the next, you used “4oz of semi-sweet chocolate instead of 6oz bittersweet.” 🙂 I know, its hard to leave a recipe alone! Regardless, I am sold on these cookies!
Brilynn says
I haven’t tried those cookies yet, (surprisingly enough) and David Lebovitz’s book is high on my list of books that I need to have.