Everyone's favorite cookie is the chocolate chip cookie, and I am constantly looking for delicious variations on the classic. Introducing my Chewy Malted Milk Chocolate Chip Cookies! The spin on these cookies is the malted milk powder. It makes them extra chewy and rich, which are some of the best parts of a chocolate chip cookie in my opinion!
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These malted chocolate chip cookies are perfect straight out of the oven with their melty chocolate chips and a glass of cold milk to dunk them in. Give them a try and let me know what you think in the comments below!
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Why You'll Love This Recipe
- It's a one-bowl recipe that you'll need fewer than 10 ingredients to make.
- Like me, you're always looking for delicious, chewy chocolate chip cookie recipes.
- These come together in about 20 minutes, so they are great to make any time of the week.
- This malted cookies recipe puts a delicious spin on my classic chocolate chip cookie recipe!
- Have extra malted milk powder from making my Chocolate Malted Crunch Ice Cream? This is a great way to use it in these malted milk powder cookies!
Ingredients
- Malted milk powder is what sets these thin chocolate chip cookies apart! It helps make these cookies extra chewy and adds a nutty, caramel, malt flavor. You can usually find this in the grocery store's baking aisle near the other dry drink mixes like hot chocolate, or strangely enough by the ice cream!
- You'll need your unsalted butter to be at room temperature so it can mix smoothly with the other ingredients. I also prefer using unsalted butter because then I can control the amount of salt in my recipes.
- This recipe calls for milk chocolate chips which lends a sweet, rich flavor that pairs perfectly with the malted milk powder.
- Salt is key to make all of the sweet, rich flavors pop in these malted milk cookies! It may seem strange to use salt in a dessert, but it is key to get the right balance of flavors.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- You can use either light or brown sugar in these milk powder cookies. The darker the brown sugar, the more caramely molasses flavor it will add to your final result, and slightly more chew.
- Prefer dark chocolate to milk chocolate? Feel free to swap it out! Or for extra melty chocolate, use chocolate chunks or a chopped up chocolate bar.
- If you like a crunch in your milk chocolate chip cookies, mix some chopped nuts such as walnuts or pecans in with the chocolate chips.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a large mixing bowl using an electric mixer or wooden spoon, combine the unsalted butter, brown sugar, egg, and vanilla extract.
Step 2: Mix the all purpose flour, malted milk powder, baking soda, and salt into the wet ingredients. Then stir in the chocolate chips until just combined.
Step 3: Using a cookie scoop, spoon dough into tablespoon sized balls onto a parchment paper lined cookie sheet 2 inches apart.
Step 4: Bake the chocolate chip malt cookies at 350°F for 8-11 minutes, until the edges are slightly brown.
Expert Tips
- To ensure your cookies turn out chewy rather than crisp, make sure to take them out of the oven once the edges are slightly brown and the tops of the cookies are set but not yet brown. Let them cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely.
- If you want your cookies to really stand out, sprinkle some flaky sea salt on top of each cookie as soon as they come out of the oven. I love to use Maldon salt on my cookies.
- If you forgot to preheat oven, no problem. Pop the baking sheet with the cookie dough into the fridge until your oven is ready.
Recipe FAQs
Adding malted milk powder to cookies is one of my favorite hacks for extra flavor and texture. Malted milk powder is made from evaporated milk, malted barley, and wheat flour. The malted barley adds a rich, distinct flavor to the cookies while the evaporated milk adds a richness and chew.
The only difference between light and dark brown sugar is the amount of molasses in each. As you might imagine, light brown sugar has less molasses than dark brown sugar.
There are lots of ways to make sure your cookies are chewy, and this recipe uses several. Certain ingredients that lend moisture and chew to cookies are brown sugar and malted milk powder. Also, cook time is key. Overcooking the dough will result in crisp instead of chewy cookies, so taking the cookies out at the right time is important.
Storage
Room Temperature
These malted cookies can be stored in an airtight container for up to a week at room temperature (if they last that long)!
Freezing Instructions
You can store the baked and cooled cookies in a freezer bag for up to 3 months.
If you'd like to make the cookie dough ahead of time and bake later, freeze the cookie dough balls for up to 1 month. Place the frozen dough balls on the baking sheet at room temperature while the oven preheats to 350°F, then bake until the edges begin to tan.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Chewy Malted Milk Chocolate Chip Cookies
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Spatula
- Cookie scoop
- Wire cooling rack
Ingredients
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133 g) brown sugar light or dark, packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1½ cups (187.5 g) all-purpose flour weighed in grams or spooned and leveled
- ¼ cup (30 g) malted milk powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (118.29 g) milk chocolate chips semi-sweet or dark chocolate work too
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together the softened butter and brown sugar. Mix in the egg and vanilla extract.
- Combine the flour, malted milk powder, baking soda, and salt, then stir them into the wet ingredients. Fold in the milk chocolate chips.
- Scoop cookie dough balls onto a baking sheet and bake until the edges begin to brown (about 8-11 minutes).
- Top with flaky salt (optional) and let cookies cool on the pan until firm enough to transfer to a wire rack. Enjoy!
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Cecilia Miller says
Should I use original malted milk powder or chocolate powder? I can’t wait to try these!
Kayla Burton says
Hi Cecilia! I use original, but now I want to try chocolate 😋 I hope you like them!!
Thao says
I have a tin of malted milk that has been sitting there, these cookies were delicious!! I used dark chocolate 55-70%, and it balanced out the sweetness (with salt sprinkled on top). My work colleagues and kids devoured them!! Thank you for the recipe. I will be making them again!!
Kayla Burton says
Yay this is amazing to hear!! I'm so happy you all enjoyed them so much 😄 thank you, Thao!
Amanda says
These are absolute perfection! They taste even better on the 2nd day onward! <3
jaspreet doan says
I've made these many times over - and they're just amazing ❤️ always have people asking about them and taking seconds and thirds!
Linda M. Jardee says
I've been making these for years, but what I do different (cuz I don't care for flat cookies) is I add 1/2 cup more of flour & double the malted milk powder (for extra malty flavor). This makes the cookies not as flat. Here's my question. I never liked to freeze cookies. I always thought it took something away from them. Do you think freezing does this? I send cookies to my mother in law & give her enough for a week, but sometimes she runs out. Please help me with your opinion of freezing these. Thanks.
Kayla Burton says
Thanks so much for making them and sharing this, Linda!! I prefer freezing dough balls over baked cookies, but I think both work well!
Nina says
These are just perfection! No other comment necessary.
Linda says
Excellent recipe!
Maybe my oven runs hot--much better results at 325°.
I used 61% dark chocolate chunks, and added 1 c. chopped pecans and a scant 1/2 c. toasted unsweetened coconut. Dough was a bit stiff prior to the additions, but 1 tsp. almond milk did the trick.