Favourite Malted Milk Cookies
Submitted by themaven
Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.
YIELD
48 servingsPREP
20 minCOOK
10 minREADY
30 minA Soda Shop Treat in Cookie Form
These cookies take everything you love about a chocolate malt and turn it into a chewy drop cookie. Melted unsweetened chocolate goes into the dough for deep cocoa flavor, and chopped malted milk balls get folded in for crunchy, candy-shop sweetness in every bite.
The malted milk balls are the move that makes these distinctive. As they bake, the malt centers soften slightly while the chocolate shells stay intact, giving you crisp candy pockets surrounded by a tender, fudgy cookie. Chop them roughly so you get varied chunks rather than uniform crumbs.
Using both unsweetened chocolate and brown sugar creates the right depth. The sugar’s molasses note pairs with the bitter chocolate to balance the sweetness of the candy mix-ins, so the finished cookie tastes complex rather than one-note candy.
Pro Tips
- Soften the butter just enough to dent with a finger. Melted butter spreads cookies thin; properly softened butter gives them lift.
- Cool the melted chocolate before adding to the batter. Hot chocolate scrambles the eggs and seizes the dough.
- Drop dough by rounded teaspoon and leave 2 inches between cookies. They spread modestly but need breathing room.
- Store in an airtight container at room temperature. Refrigeration toughens the cookies and dulls the malted milk crunch.
Variations
- Swap chopped malted milk balls for Whoppers, Maltesers, or chocolate-covered espresso beans for different flavor pops.
- Add 1 tablespoon of malted milk powder to the dough itself for amplified malt flavor throughout.
- Drizzle cooled cookies with melted white chocolate for a malt-shop-window finish.
Ingredients
Directions
In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Add the sugar, brown sugar, and baking soda. Beat until combined.
Beat in eggs, vanilla, and melted chocolate until combined.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour and the malted milk powder.
Stir in malted milk balls.
Drop dough from a rounded teaspoon 2½ inches apart on an ungreased cookie sheet.
Bake in 375 degree F oven about 10 minutes or until edges are firm.
Cool on cookie sheet for 1 minute.
Remove cookies from cookie sheet and cool on a wire rack.
Store in an airtight container or plastic bag at room temperature for up to 3 days.
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