Hey my fellow foodies! It’s time to get your Spring bake on with my second cookie recipe this week. These Malted Milk Chocolate Chip Cookies is a tried-and-true recipe that is to die for.
Who remembers going to your favorite ice cream shop as a kid? For me that would place would have been Friendly’s which I’m sad to say is no longer in business.
Hot summer nights with friends and family was the best and one of my favorite treats to order were malted milkshakes. Mom even bought me the malted milk powder to use at home and I still love it today. You see where I’m going with this story.
Malted Milk Chocolate Chip Cookies
My story in nature is about my love of that malted milk flavor. Well, this crisp edge, chewy center cookie is filled with crushed malted milk balls and I use mini semi-sweet chocolate chips.
They’re also buttery and do flatten out when out of the oven. No matter if cookie dough is chilled or not, this is one of the characteristics of this cookie. Personally, I recommend chilling dough before baking for ease of rolling dough and keeping it chilled.
The use of mini chocolate chips ensures you get chocolate in every bite along with bits of malted milk ball and milk powder flavor of dough. The malt flavor does not overpower but enhances the cookie flavor.
Get ready because you’re about to have an Mmmmm…OMG moment! Just saying, you have to bake this cookie real soon.
Malted Milk Chocolate Chip Cookies
How do I make this incredible cookie recipe?
Start by prepping your ingredients as needed in the recipe. Be sure butter and eggs are at room temperature.
In bowl of stand mixer, beat butter and sugars and vanilla until smooth not fluffy. Add in eggs, one at a time until thoroughly mixed.
Add in your flour mixture that consists of flour, malted milk powder, baking soda, and salt and beat until combined.
Remove mixer bowl and stir in malted milk balls and chocolate chips until incorporated.
Chill your dough about 30 minutes and roll walnut-size cookie balls. Place on parchment-lined baking sheets and bake 10 to 12 minutes, cool 10 minutes on pan and enjoy! I can never wait until completely cool.
Malted Milk Chocolate Chip Cookies
If you love chocolate chip cookies, add this one to the pile. I’ve never met a cookie especialy one so easy to make and best of all, one that is crisp, chewy and buttery I didn’t like. Check your local store for malted milk eggs for Easter baking.
You’ll love this cookie too and so will everyone else who tries one. Your hands will venture to the cookie container every time you pass by or a must for an afternoon snack. Put one in the kid’s lunch box or yours. Won’t they be surprised. Enjoy and Happy Baking!
If you make this cookie recipe, leave a message or like below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.
Malted Milk Chocolate Chip Cookies
Malted Milk Chocolate Chip Cookies
2 ¼ cups all-purpose flour
2 ½ T. malted milk powder
1 t. baking soda
1 t. sea salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light or dark brown sugar
1 t. vanilla bean paste (can use extract)
2 large eggs, room temperature
2 cups mini semi-sweet chocolate chips
1 cup (5 oz. box) malted milk balls, crushed into pieces
Heat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together flour, malted milk powder, baking soda and salt then set aside.
Using bowl of a stand mixer, beat butter, granulated sugar, brown sugar and vanilla until smooth and creamy.
Add in eggs, one at a time, blending well after each addition.
Gradually add in flour mixture then remove bowl from mixture and stir in the mini chocolate chips and crushed malted milk balls. Chill cookie dough for 30 minutes.
Roll walnut-size cookie balls and place on prepared baking sheets 2-inches apart.
Bake for 10 – 12 minutes or until edges are golden brown.
Allow cookies to firm up about 5 minutes before moving to wire racks to cool completely.
Store cookies in an airtight container.
Makes 36 – 40 cookies.
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