Soft and chewy malted chocolate chip cookies with chunks of malted milk ball candies!
I spent the weekend in Park City, Utah with some of my blogging buddies at the first Better Blog Retreat. I had a ton of fun and will write about my weekend soon. But first, I need to get caught up on life and play with my little pea. Oh yeah, a nap would be nice too. The nap probably won’t happen so instead I think I will bake Malted Chocolate Chip Whoppers Cookies. It’s Monday and I could use a few cookies to get me through the day!
I made these cookies a few months ago and Josh has been asking for them on a regular basis. He LOVES these cookies. I am happy to bake them because I love them too, but I don’t tell Josh that. I just let him think I am baking the cookies just for him because I love him so much:)
The secret ingredient is malted milk powder. I guess it’s not really a secret since the cookies are named Malted Chocolate Whopper Cookies. I gave away the secret!
The malted milk powder adds an extra layer of deliciousness to the cookies. You can find malted milk powder at most grocery stores. It is usually by the instant breakfast powders and chocolate milk powders. Once you find it, you may want to stock up because you will want to be making endless batches of these cookies. Just a little heads up!
I also chopped up some Whoppers, malted milk balls, and tossed them into the malted chocolate chip cookie dough. Double the malt flavor, double the fun!
The cookies are soft, chewy, and pretty much irresistible. And if you want to dip the cookies into a chocolate malt shake, you go right ahead! Talk about malt madness!
Make Monday a good day-bake a batch of Malted Chocolate Chip Whoppers Cookies. And remember, these cookies are for Josh. Don’t tell him I plan on stealing a few for myself. I need a cookie fix today:)
Malted Chocolate Chip Whopper Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup unsalted butter at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Whoppers candies or any malted milk balls
- Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a large bowl, whisk flour, malted milk powder, cornstarch, baking soda and sea salt together. Set aside.
- In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
- Stir in the chocolate chips and malted milk balls. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-you can find malted milk powder at most grocery stores by the chocolate milk and instant breakfast powders.
Have you tried this recipe?
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My brother would lose his mind over these! Definitely going to make them for him 🙂
What a fun treat! I love malted chocolate desserts and these look right up my alley!
This has been my go to chocolate chip recipes for years now! I love the addition of malted milk powder! It brings the flavor to a whole new level! I never have malted milk balls in my house but always have chocolate chips. One day I had extra butterscotch chips and decided to add them in with the chocolate chips. I now make all my chocolate chip cookies with butterscotch chips as well!! YUM!
Malted Milk Balls have always been my downfall. I had them daily while pregnant with my daughter and the funny thing is, they’re here favorite candy.
I love this recipe and can’t wait to try it. Thanks for sharing it.
Yet another amazing cookie recipe! I was already going to make 2 of your recipes for a tailgate this weekend and now I’m adding this one to the mix – these look delicious! Just one quick question: Did you use coarse or fine sea salt? Thanks!
My dad loves malted milk balls so I will definitely be making these for him! They look awesome!
I love these, I use to eat malted milk balls in my ice cream all the time!!!
oh my goodness! YUM!! I love whoppers! These look so very good 🙂
So so good! Made them tonight and they taste as good as they look. Seemed a little dry in the bowl and I was concerned, I had to mold them with my hands. But came out perfect!
are you sure the amounts are right in the recipe? I tried to make these and when I added the dry ingredients it was just dry and crumbly.
I just made these, and they turned out great! Not as light-coloured as yours because I used dark brown sugar. I can’t get Malted Milk Powder here, so I got a non-chocolate Ovaltine and cut down the sugars because it’s sweetened. The texture and flavor is like a chocolate chip cookie with a twist–the malt balls make it almost caramel-y, and the milk powder gives it a tenderness (I skipped the cornstarch). Thank you for the wonderful recipe!
These are absolutely amazing!
I suck at making cookies – they never turn out the way they should- and these came out just the way the picture looks. Thank you for the wonderful recipe!!
These are, hands down, the best chocolate chip cookies I have ever made. Thank you so much for the recipe!
Disaster. I made these too the recipe without deviation. They are a disaster. I chopped the malted balls into quarters, the recipe should’ve specified how small to chop them. When I baked them, the malted ball pieces melted all over the pan. It made for a very ugly, messy looking, cookie. If there was twice the amount of dough too the malt ball, it might work better. You can’t taste the malt powder at all. I cooked them at 350 for 10 minutes, and they were still not baked completely. I had to back them for 12 minutes. All in all, a pretty bland tasting, ugly looking, cookie.
I made these today with leftover robin egg whoppers from easter. They were so good! Maybe a new favorite, and I am totally ashamed at how much of the dough I sampled. Delicious! Thank you for sharing.
Mine flattened out a lot and were more crispy than fluffy. I followed the recipe exactly. Any suggestions?
When my friends and I have dinner together, I’m in charge of bringing dessert! I usually use this opportunity to try new-to-me recipes, but these cookies were such a hit when I made them in early spring that when I was thinking about what I wanted to make this week, I decided what I REALLY wanted to make/eat was these cookies again!
I still have the last couple sheets in the oven, but I’ve sampled the first round and oh my goodness – just as delicious as I remember!!! I get about four dozen cookies out of this recipe – and that’s with a heaping tablespoon scoop. I remember that I was worried about the quantity the first time I made these, because I’m actually not the biggest fan of malt – but I LOVE it in these cookies!!!
Great recipe! I have made these cookies for events and they get rave reviews. Thank you for sharing!
I made these today. Mine look nothing like the picture but they taste good. I followed the ingredients exactly but my dough was way too dry. Could hardly mix it so I added a second egg. Each batch I baked was a little different due to the ingredients not mixing well enough. I am not sure why mine were so much darker in color.
Next time will use less flour and maybe 2 eggs.
Worth trying again.
YUM! Love the idea of included Whoppers in the batter. Can’t wait to try these 🙂
Wondering if any of you have tried freezing these?
I am not a baker, wondering what cornstarch does for this recipe?
I was very nervous when it came time to bake these. The dough seemed extra dry and crumbly, but I was already committed, so I scooped out and baked one cookie sheet. I am so glad I did! These cookies are amazing! Definitely adding this recipe to the front of my dessert binder (I sort by favorites)
Hi Maria! I made these for a family gathering and everyone loved them. Especially my grandson. He’s getting married soon and I’d like to make these for dessert for his rehearsal dinner. How well do they keep and how many days in advance can I make them? Thanks for sharing your great recipe !
The baked cookies are good for up to 3 days in an airtight container. You can make the cookies in advance and freeze them. Thaw before serving. Or you can make the cookie dough and roll it into balls, freeze for up to 3 months. Add a few minutes to the baking time.
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