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Soft, tender, and studded with melt-in-your-mouth chocolate chips, these malted milk chocolate chip cookies are everything we need them to be. With a chewy texture and delightfully irresistible malt flavor, these are some of the best chocolate chip cookies around!
If you’re unfamiliar with malted milk or have never tried it in chocolate chip cookies before, you’re in for quite the treat! Malted milk is a wonder ingredient, the kind that makes everything it touches better.
Adding malted milk powder to cookies creates a unique flavor, a diner-style sweetness reminiscent of a thick and creamy malted milkshake.
We love the old-fashioned taste that malted milk powder can add to baked goods and this malted milk cookies recipe is just one great way to enjoy it. You can also add it to our moist chocolate cake with cream cheese frosting or triple chocolate brownies.
Why this Recipe Works
Our malted chocolate chip cookies recipe is incredibly easy to make and a spinoff of some of our other favorites, like these spelt chocolate chip cookies and chocolate chip oatmeal cookies.
While it’s hard to beat a classic chocolate chip cookie, malted cookies are a whole new level of yumminess.
Our malted milk chocolate chip cookies are:
- Malted milk powder has a toasted, nutty flavor that also adds a rich creaminess and delicious sweetness to the cookie.
- Soft and chewy. Malted milk and brown sugar give the cookies a chewy, soft texture.
- Easy to make.
- Malted milk enhances the chocolate flavor.
- Sweet and melt-in-your-mouth good, with that irresistible malted milk flavor.
- A classic made even better!
That subtle malted flavor lends a nostalgic, old-fashioned feeling to this recipe and gives the cookies a subtle butterscotch flavor. One cookie won’t be enough (is it ever, really?), and this malted cookies recipe is one to return to over and over.
Ingredients for Malted Milk Cookies
You will need all of the baking essentials for a traditional chocolate chip cookie recipe. And, of course, the star ingredient- malted milk powder.
It’s a great little ingredient to have in your pantry, and you’ll find so many other uses for it, too!
To make malted milk chocolate chip cookies, you will need:
- butter- Softened to room temperature.
- sugar- We used a mix of brown sugar and granulated sugar.
- eggs- This recipe calls for one egg plus one egg yolk.
- flavor ingredients- Vanilla extract, malted milk powder (see notes to learn how this is different than malt powder), and salt.
- all-purpose flour
- baking soda
- chocolate chips or chopped chocolate chunks
How to Make Malted Milk Chocolate Chip Cookies
There are a few important notes about the process to keep in mind before you start. While this malted cookies recipe is super easy to follow, you do need to account for dough chill time. This is pretty important and will contribute to how the cookie bakes and the overall texture of the cookie when it is completely cooled.
For the full, printable recipe card with all of the ingredient amounts and details, scroll to the bottom of the page.
To make malted milk chocolate chip cookies:
- Beat butter and sugars: Combine the butter and sugars in a mixing bowl and beat on medium-high speed for several minutes. The mixture will turn light and creamy. Add the egg, egg yolk and vanilla.
- Add dry ingredients: Beat in the malted milk powder, then combine all of the dry ingredients in a separate bowl and whisk to remove any lumps. Add the flour mixture to the mixing bowl, stirring until it is just combined. Mix in the chocolate chips.
- Chill the dough: Cover the bowl and plate it in the refrigerator for at least 1 hour to chill. Before removing the dough, preheat the oven to 350°F and line baking sheets with parchment paper.
- Bake the malted cookies: Scoop tablespoon-sized dough balls onto the baking sheet. Bake until the edges start to brown. Remove from the oven and let the cookies cool for 2-3 minutes on the baking sheet. Cool completely on a cooling rack.
For the Best Malted Milk Cookies
Here are a few tips that will help you get the best results!
- 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 is not the same as malted milk powder and cannot be substituted. Ovaltine malt drink mix has additional ingredients combined with malted milk powder and also contains more sugar.
- Chilling the dough for at least an hour will help the cookies get a nice, crisp outside with a soft and chewy inside. It also prevents the cookies from spreading and becoming too flat during the bake time.
- Store these cookies at room temperature for up to one week. You can also store the cookie dough in the freezer for up to two months.
What is it exactly about malted milk that enhances even the most universally-loved cookie of all time, chocolate chip? While it’s hard to pin point exactly what is so special about that malted milk flavor, it’s the secret to some of the best chocolate chip cookies ever. And that’s really saying something!
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These Matcha Chocolate Chip Cookies are chewy, soft and chocolatey with a subtle earthy flavor of matcha green tea powder. This combination is a winner! Chocolate and matcha are already a match made in heaven and the pairing is extra delicious in cookie form.
Chocolate Dipped Shortbread Cookies are a treat that just can’t be beaten. This easy shortbread cookie recipe is buttery and crisp and only requires five ingredients and 15 minutes to prep!
These cowboy cookies are loaded with crunchy pecans, chewy coconut, and hearty oats. They are a household favorite.
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Malted Milk Chocolate Chip 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.
- Add the egg, egg yolk, and vanilla. Beat well. Beat in the malted milk powder.
- In a separate bowl, combine the flour, baking soda, and salt. Sift or stir with a whisk to get out any lumps.
- Add the flour mixture to the mixing bowl and stir until just combined. Stir in the chocolate chips.
- Cover the bowl and place it in the fridge for at least 1 hour to chill.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
Thanks John, you gotta try these.