Double Malted Milk Cookies
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
2 hrs
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Total Time
2 hrs 26 mins
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Servings
15 large cookies
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Calories
355 kcal
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Course
Baked Goods
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Cuisine
American
Double Malted Milk Cookies
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Soft and chewy malted milk cookies loaded with Whoppers and chocolate chips! One of my favorite malted milk powder recipes!
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Ingredients
- ¾ cup unsalted butter softened (1 1/2 sticks)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup malted milk powder
- ½ 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 ¼ cups Whoppers halved or coarsely chopped
- 1 cup semi-sweet chocolate chips
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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.
Nutrition Information
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Serving
1
Calories
355kcal
(18%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Cholesterol
43mg
(14%)
Sodium
312mg
(13%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 15large cookies
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 355kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 312mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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