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Malted milk chocolate chip cookies are like the grown-up version of your favorite childhood treat, but with a rich, toasty sweetness from malted milk powder that takes them over the top. That malted flavor pairs with melty chocolate chunks, giving them a little more depth than your average cookie.

A pile of cookies next to a glass of milk.
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You might also like my King Arthur Chocolate Chip Cookies. They are a bakery-style cookie with rich flavor and perfectly chewy centers.

Malted flavor: The malted milk powder adds a warm, caramel-meets-toffee flavor that plain sugar just can’t match.

Perfect texture: Soft centers, chewy edges, and just enough spread to look bakery-style without being flat.

Balanced sweetness: Brown sugar brings moisture and richness, while a touch of granulated sugar keeps the cookies from being too heavy.

Chill time pays off: Refrigerating the dough not only deepens the flavor but also helps the cookies bake up thicker.

A container of powdered malted milk.

Try my Chocolate Chip Potato Chip Cookies for a sweet-and-salty twist on the classic.

Malted chocolate chip cookies on a cooling rack.

Recipe Tips

Use malted milk powder (we like this one from King Arthur Baking) and not malt powder. What’s the difference? Malted milk powder has malt powder AND milk solids which is what will give the cookies that distinct flavor and texture.

Ovaltine isn’t the same as malted milk powder and shouldn’t be used as a substitute. It’s a malt drink mix that contains malted milk powder along with other ingredients, plus more sugar.

For the best texture, chill the dough for at least an hour before baking. This helps the cookies develop a crisp exterior with a soft, chewy center, and it keeps them from spreading too much in the oven.

Store the baked cookies at room temperature for up to a week. The dough can also be frozen for up to two months.

Want more amazing cookies? These cowboy cookies are loaded with crunchy pecans, chewy coconut, and hearty oats.

A chocolate chip cookie on the top of a glass of milk.

Chocolate Chip Malt Cookies

These malted milk chocolate chip cookies are proof that a small ingredient tweak can totally transform a classic. That malty depth mixed with gooey chocolate is bakery-level good.

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A stack of chocolate chip cookies made with malted milk.
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes
4.57 from 16 votes

Malted Milk Chocolate Chip Cookies

By Dahn Boquist
Malted milk is one of those ingredients that seems to make everything it touches better. It's no wonder, then, that it's the key ingredient in some of the best chocolate chip cookies around.
If you've never tried a chocolate chip cookie with malted milk before, you're in for a real treat. The malt gives the cookies a delightful flavor and a chewy texture that you won't be able to resist.

If you make this recipe, please leave a star rating and comment.

Servings: 3 dozen cookies
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Ingredients 

  • 1 cup butter, 2 sticks, softened
  • ¾ cup brown sugar, 150 grams
  • ¼ cup granulated sugar, 50 grams
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • ⅔ cup malted milk powder
  • 2 ⅔ cups all purpose flour, 320 grams
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups chocolate chips, or chopped chunks

Instructions 

  • Combine the butter, brown sugar, and granulated sugar in a mixing bowl. Beat on medium-high speed for several minutes until light and creamy. 
    Creaming butter and sugar in a mixing bowl.
  • Add the egg, egg yolk, and vanilla. Beat well. Beat in the malted milk powder. 
    Adding eggs to cookie dough.
  • In a separate bowl, whisk together the flour, baking soda, and salt to break up any lumps. Add this mixture to the mixing bowl and stir just until combined.
    Adding flour to cookie dough.
  • Stir in the chocolate chips. Cover the bowl and place it in the fridge for at least 1 hour to chill. 
    Adding chocolate chips to cookie dough.
  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Use a 1-tablespoon sized cookie scooper to portion out balls of dough and place them on a baking sheet. 
    Twelve balls of chocolate chip cookie dough on a sheet pan.
  • Bake for 9 to 11 minutes or until the edges start to get brown. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely. 

Notes

Make sure you use malted milk powder and not malt powder. Malted milk powder has malt AND milk solids added to the powder. The combination of malt and milk solids gives these cookies a distinct flavor and texture.
Ovaltine is also not the same as malted milk powder. Ovaltine malt drink mix has additional ingredients and more sugar than malted milk powder.

Nutrition

Serving: 1 serving, Calories: 177kcal, Carbohydrates: 25g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 24mg, Sodium: 256mg, Fiber: 1g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.57 from 16 votes (16 ratings without comment)

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2 Comments

  1. John / Kitchen Riffs says:

    What a fun recipe! It’s been a long time since I’ve had malted milk anything, and I don’t think I’ve ever had malted milk cookies. I’m SO craving that malted flavor at the moment. Really neat dish — thanks.

    Reply
    1. Dahn Boquist says:

      Thanks John, you gotta try these.

      Reply