These Malted Milk Cookies are for malt ball lovers!
Are you a fan of chocolate malt balls? You know… those roly-poly little chocolate balls that are filled with malted milk powder? They’re rather addicting. They’re wonderful when added to chocolate cookies that have malt powder mixed in too. These Malted Milk Cookies are chocolate cookies that taste like chocolate malt balls!
How to make Malted Milk Cookies:
This is a typical cookie dough made with butter, white sugar, brown sugar, baking soda, eggs, vanilla and flour. Melted, unsweetened chocolate is mixed in to give it the chocolate flavor, and malted milk powder is mixed in to give it that malt flavor. Chopped chocolate malt balls are mixed in too and dotted on top of the blobs of dough before baking. The extras on top just make it look more like a “malted milk cookie” after baking because you’ll get a peek at the malt balls on top.
Where is “malted milk powder” located in the grocery store?
If you’re thinking your market doesn’t have malted milk powder, you’re probably mistaken! It’s sometimes located in the baking aisle. But more often than not it is located near the hot chocolate and coffee. Near the Ovaltine (remember that?!) Use the leftover malted milk powder to make ice cream malts or add to hot chocolate (or more cookies!)
About Malted Milk Balls:
This is not a sponsored post in any way, but I’m going to recommend that you use Whoppers brand malted milk balls for this recipe. Sure, you may be able to find generic type malt balls in the bulk section of your market (or at a natural foods store), but the Whoppers taste the best and will help make the best tasting Malted Milk Cookies.
To store, place the cookies in an airtight container and cover. Store at room temperature for up to 3 days. Or freeze them for up to 3 months and take them out to eat a little at a time. Enjoy!
Here are a few more chocolate cookie recipes you might like to try:
- Chewy Gooey Flourless Chocolate Cookies
- Chocolate Chocolate Chip Pudding Cookies
- Mexican Chocolate Shortbread Cookies
- Double Chocolate Oatmeal Cookies
- Chocolate Peanut Butter Cookies
- Chocolate Toffee Cookies
- Dark Chocolate Sugar Cookies
- Chocolate Turtle Cookies
Malted Milk Cookies
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled
- 2¾ cup all purpose flour
- 1/2 cup instant malted milk powder (see Recipe Notes below)
- 1 cup coarsely chopped malted milk balls
- additional chopped malt balls to sprinkle on top (optional)
- Preheat oven to 375°F.
- In a large bowl, use an electric mixer to beat the butter for about 30 seconds. Add the sugars and baking soda and beat until combined. Beat in the eggs, vanilla and melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the malted milk powder. Stir in the chopped malted milk balls.
- Drop the dough from rounded teaspoons 2½ inches apart onto an ungreased cookie sheet. Add additional chopped malt balls on top, if desired (the baked cookie will be prettier). Bake about 10 minutes or until the edges are firm. Cool on a cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
- Look for malted milk powder in the baking aisle of your local market-- or sometimes it can be found near the hot chocolate/coffee.
- To store, place in airtight container and cover- store at room temperature for up to 3 days. Or freeze for up to 3 months.