Malt or I’ll Shoot! (Malted Milk Chocolate Cookies)

Le Petit BonBon | December 25, 2010 | By

These cookies are crunchy and they taste like a malted milk shake. Don’t try to move them when they are fresh out of the oven or you will end up with a mushy mess. But a mushy mess just means you get to eat that one because it got, “messed up” right? So maybe try to move just one…or two…

Hubby’s note: By the time my wife teaches our daughters to master the art of baking her amazing cookies, I will weigh 500 pounds. Seriously. You can catch me on Biggest Loser 2020.

2 Sticks Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
1 cup Malted Milk Powder
12 Ounces Milk Chocolate Chips

Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined. Add chocolate chips and stir in gently. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies. Please make sure you leave a good 3-4 inches between these cookies. They spread. a lot.


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