Malted Chocolate Chip Cookies – Deliciously thick, soft-baked cookies infused with malted milk powder, and loaded with Maltesers and chocolate chips!
Who else is a huuuge fan of Maltesers? (I believe you have Whoppers in America?)
They’re delicious little malted milk balls coated in milk chocolate… Mmmmm. Well, I made cookies with them! Yep. Today, I bring you my Malted Chocolate Chip Cookies!
These cookies are scrumptiously thick, soft, and chewy, and are loaded with Maltesers and chocolate chips. I added some malted milk powder to the mix, to add an extra kick of malty goodness paired with the Maltesers. Believe me, you are going to LOVE these cookies!
What I love about my favourite cookie dough recipe is it doesn’t need to chill in the fridge before baking. Simply prepare the dough, scoop into balls, and bake! Or, you can make extra to roll into balls, keep in the freezer, and bake off whenever the cookie craving strikes. Who doesn’t love freshly baked cookies? 🙂
I hope you enjoy these cookies as much as I do!
Malted Chocolate Chip Cookies
- 2 cups plain/all-purpose flour 250g
- 1/2 cup malted milk powder 65g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup caster/granulated sugar 100g
- 1/4 cup light brown sugar 50g
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup malted milk balls Maltesers or Whoppers, chopped
- 1/2 cup chocolate chips 90g, and some extra for topping
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
Whisk together the flour, malted milk powder, baking powder, cornflour, baking soda, and salt. Set aside.
Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and malted milk balls.
Roll the dough into 1.5oz balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!