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Double Malted Milk Cookies
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Double Malted Milk Cookies

Soft and chewy malted milk cookies loaded with Whoppers and chocolate chips! One of my favorite malted milk powder recipes! 

Prep Time
15 mins
Cook Time
11 mins
Chill Time
2 hrs
Total Time
2 hrs 26 mins
Servings: 15 large cookies
Calories: 355 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ¾ cup butter softened (1 1/2 sticks, unsalted
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 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 chocolate chips semi-sweet

Instructions

    Cup of Yum
  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 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.
  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).
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 15 large cookies

Amount Per Serving

Calories 355

% 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.