I have a confession to make: I shoplift malted milk balls.
Okay, maybe not actually steal, but every time I go into the grocery store, I immediately head straight towards the giant bins of mix-and-match bulk candy. I take my time in examining my options, but my hand always dips into the bin of chocolate-covered malted milk balls that I've loved since my childhood. I mean, hey, you have to taste before you buy, right?!
Given my love for malted milk balls, baking with them was clearly the next step. This time, I actually purchased them! This recipe spices up a traditional chocolate chip cookie by adding crushed malted milk balls and a hefty serving of malted milk powder to the mix. The result is a perfectly fluffy cookie teeming chocolate malt flavor. Actual perfection.
My one tip: add a swirl of chocolate syrup to the batter to take them to the next level.
Malted Milk Ball Cookies
- 3/4 cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup malted milk powder
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chocolate chips (I used a mixture of milk, dark, and mini semisweet chips)
- 1 cup chopped malted milk balls
Preheat oven to 350 F. Line a baking sheeting with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. MIx in the egg and vanilla. Slowly add the dry ingredients and mixed until combined. Fold in chocolate chips and chopped malted milk balls.
Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Bake cookies for 10 minutes. Cool and enjoy!