Soft and chewy malted milk cookies loaded with Whoppers and chocolate chips! One of my favorite malted milk powder recipes!
Prep Time15 minutesmins
Cook Time11 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs26 minutesmins
Course: Cookies
Cuisine: American
Keyword: malt cookies, malted milk cookies, malted milk powder recipes, malted milk recipes, what is malted milk powder
Servings: 15large cookies
Calories: 355kcal
Author: Averie Sunshine
Ingredients
¾cupunsalted buttersoftened (1 1/2 sticks)
¾cuplight brown sugarpacked
¼cupgranulated sugar
1large egg
1teaspoonvanilla extract
1 ½cupsall-purpose flour
½cupmalted milk powder
½cupinstant vanilla pudding mixnot sugar-free and not ‘cook & serve’, OR use 2 teaspoons cornstarch in place of pudding mix
1teaspoonbaking soda
pinchsaltoptional and to taste
1 ¼cupsWhoppershalved or coarsely chopped
1cupsemi-sweet chocolate chips
Instructions
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.
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.
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.
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.
Place mounds on a large plate or tray, cover with plastic wrap, 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.
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).
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.
Notes
Storage: 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.