Chocolate Malted Milk Cookies

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 11

Chilling Time 1

Total Time 1 31

Servings cookies

Calories 179kcal

Author Deborah Harroun

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.

Video

Notes

Adapted from Baking From My Home to Yours

If baking 2 sheets of cookies at the same time, you will want to rotate them halfway through the baking time.

I like to add a few more chopped Whoppers to the tops of the cookies while they are still warm. This is only for looks, and completely optional.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition