Malted Milk and Whoppers Chocolate Chip Cookies

I was never that into Whoppers until last Halloween when I snagged some from my daughter’s stash.

And ever since then, I cannot get enough of them.

I think it’s because they’re different than other candy. They’re crispy and crunchy, yet ultimately they just melt-in-your mouth.

And no other candy has that very unique malted milk flavor. As a kid, I wasn’t really a fan of the malted taste, but apparently my tastes have changed because I love it now.

For the cookies, I used both malted milk powder and Whoppers for a double hit of malt. The cookies aren’t overly malty tasting and although it’s subtle, it sets them apart from the average cookie recipe.

Matled milk powder is typically sold near sweetened condensed milk, evaporated milk, hot chocolate mix, and pancake syrup in most any grocery stores.

I bought the 12-ounce ‘carton’ size of Whoppers that’s sold in the candy aisle, and only used about half for the cookies. The rest you get to eat.

If you don’t have pudding mix, malted milk powder, or Whoppers available, this unfortunately isn’t the recipe for you. There’s no way to substitute for these ingredients, but I have dozens of other cookie recipes instead.

The recipe is loosely adapted from my Soft M&M Chocolate Chip Cookies. I cut back on the flour a bit, and instead added 1/2 cup malted milk powder and also increased the vanilla pudding mix to 1/2 cup. Between the malted milk and the vanilla pudding, they’re the creamiest cookies I’ve ever made. The raw dough is amazingly awesome and I was tempted to just eat the dough because it’s so rich, creamy, and wonderful.

But I’m glad I did bake the cookies because the Whoppers turn extra crunchy (but not in a tooth-breaking way) and create a fabulous texture dichotomy. The buttery soft, tender, creamy cookie dough that’s studded with big chunks of crispy Whoppers is so addictively good.

I added enough semi-sweet chocolate chips to balance the milk chocolate from the Whoppers. Two kinds of chocolate are always better than one.

You must chill the dough before baking. The cookies are already prone to spreading since there’s not a high ratio of flour to wet ingredients. The pudding mix and malted milk powder are dry ingredients, but don’t behave like flour does to prevent spreading, and baking with warm dough will cause the cookies to spread and bake way too thin and flat.

The cookies are very soft, but also very chewy. If you like chewy cookies that you can really sink your teeth into, combined with all that crispy texture from the Whoppers, you’ll love these.

Normally I have one or two of the things I make and re-home the rest since I bake something 6 days a week, but I hoarded these. I loved them.

Malted Milk and Whoppers Chocolate Chip Cookies

The cookies use both malted milk powder and Whoppers for a double hit of malt. Matled milk powder is typically sold near sweetened condensed milk, evaporated milk, hot chocolate mix, pancake syrup, etc. in most grocery stores. I bought the 12-ounce ‘carton’ size of Whoppers that’s sold in the candy aisle and used about half. The Whoppers turn extra crunchy (but not in a tooth-breaking way) and create a fabulous texture dichotomy. The buttery soft, tender, creamy cookie dough that’s studded with big chunks of crispy Whoppers is so addictively good. Semi-sweet chocolate chips balance the milk chocolate Whoppers, and two kinds of chocolate are always better than one. The cookies are very soft, but also very chewy. If you like chewy cookies that you can really sink your teeth into, combined with all that crispy texture from the Whoppers, you’ll love these. Chilling the dough before baking is essential so cookies don’t spread too much.

Did you make this recipe?

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup malted milk powder
1/2 cup instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/4 cups Whoppers, halved or coarsely chopped
1 cup semi-sweet chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, malted milk powder, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the Whoppers, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten very slightly. Strategically place some of the Whoppers and chocolate chips toward the top of each dough mound for increased visual appeal. Check the undersides of each mound of dough and make sure there are no large Whoppers pieces that will bake directly on the baking sheet; reposition them or shield them with a bit of dough.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet; these cookies are prone to spreading so don’t crowd) and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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