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 the US?)
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!
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? 🙂
More chocolate chip cookie recipes!
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Malted Chocolate Chip Cookies
Ingredients
- 2 cups 250g plain/all-purpose flour
- ½ cup 65g malted milk powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, melted
- ½ cup 100g caster/granulated sugar
- ¼ cup 50g light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup Maltesers/Whoppers, chopped
- ½ cup 90g chocolate chips, and some extra for topping
Instructions
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
These are my go to chocolate chip cookies. I love them and bake them or others quite regularly. Everyone loves them. I replace the whoppers with more chips because I usually don’t have whopper on hand
What a great idea! These look delicious and I am definitely going to have to try these. Thank you for sharing this fun recipe.
What a great idea! These look delicious and I am definitely going to have to try these. Thank you for sharing this fun recipe.
Those look absolutely amazing! I’m drooling…
Yum! These cookies look so perfectly thick and chewy. I couldn’t agree more about your love of cookie doughs that don’t require chilling, as well – when you want cookies, you want them now, ha!
The texture on those cookies look superb. Wish I had a few dozen so I can dunk them in a tall glass of milk.
Love you have added maltesers! How yummy are these cookies