This is the time for cookies, I think. Clearly I am a fan of chocolate in my cookies, but I occasionally branch out to other flavors…as long as I still keep some chocolate in there, haha. Over the summer, I made a chocolate malt ice cream. I had to go and buy the malted milk powder, but I figured it was a chance to try something new, but still satisfy my chocolate craving. Well, it did the second, but not really the first. I couldn’t taste any of the malt flavor. The only malt flavor I really know is from the Whopper candies, and I don’t really like them that much. But, I think part of that is how sweet they are, and not necessarily the malt flavor. So, I wanted to try again.
I came across a recipe that used some more of the powder, which gave me a chance to use it, and taste it in a cookie form. It sounded like a tasty idea, except that they included Whoppers. Since I don’t really like them, and I already had other candy on hand, I substituted. Feel free to swap in another candy you like that would pair well. Definitely something chocolate, but I feel like any of the nougat candies would work well, like 3 Musketeer bars, Milky Ways, or Twix, like I used. I actually had bought Twix bites for some other recipe, but then never got around to making it.
This recipe came together pretty quickly. I made a couple tiny changes with the ingredients, but then changed the steps to chill the cookies before baking them. I tried it without chilling, tried in the refrigerator and baking, and tried freezing before baking. I felt that the frozen ones looked the best after. I liked how they stayed thick.
One other note for the recipe…the dough is quite dry. I was worried, but they turned out fine. So, don’t be alarmed!
Guess who woke up from a nice nap to “help” out in the kitchen?
Directions for Malted Candy and Chocolate Chip Cookies
Slightly adapted from Two Peas & Their Pod
- 12 Tablespoons (1.5 sticks) butter, room temperature (cut into smaller chunks speeds up the warming process and makes mixing easier)
- 1/4 cup granulated sugar
- 1 cup dark brown sugar
- 2.25 cups flour
- 1/2 cup malted milk powder
- 1/2 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups mix-ins (I did 1/2 cup mini chocolate chips, 1/2 cup regular chocolate chips, and 1 cup cut-up Twix bites)
Cream together the butter and both sugars with your mixer (about 3 minutes on medium speed).
Meanwhile, in a medium bowl, whisk together the flour, milk powder, salt, cornstarch, and baking soda.
When the butter and sugar mixture has gotten fluffy and lighter, beat in the egg and vanilla for about 1 minute.
Then, stir in the dry mixture on low speed.
When almost combined, slowly stir in the mix-ins until well-combined.
Scoop the cookies onto lined baking sheets. Freeze the trays for about 15 minutes while you preheat the oven to 375 degrees.
Bake the cookies, rotating halfway through, for about 12 minutes, or until golden brown around the edges. Let cool for 2 minutes, then when cool enough to touch, transfer to a cooling rack.
Directions for Malted Candy and Chocolate Chip Cookies (without pictures)
Slightly adapted from Two Peas & Their Pod
- 12 Tablespoons (1.5 sticks) butter, room temperature (cut into smaller chunks speeds up the warming process and makes mixing easier)
- 1/4 cup granulated sugar
- 1 cup dark brown sugar
- 2.25 cups flour
- 1/2 cup malted milk powder
- 1/2 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups mix-ins (I did 1/2 cup mini chocolate chips, 1/2 cup regular chocolate chips, and 1 cup cut-up Twix bites)
Cream together the butter and both sugars with your mixer (about 3 minutes on medium speed). Meanwhile, in a medium bowl, whisk together the flour, milk powder, salt, cornstarch, and baking soda. When the butter and sugar mixture has gotten fluffy and lighter, beat in the egg and vanilla for about 1 minute. Then, stir in the dry mixture on low speed. When almost combined, slowly stir in the mix-ins until well-combined.
Scoop the cookies onto lined baking sheets. Freeze the trays for about 15 minutes while you preheat the oven to 375 degrees. Bake the cookies, rotating halfway through, for about 12 minutes, or until golden brown around the edges. Let cool for 2 minutes, then when cool enough to touch, transfer to a cooling rack.
fudgingahead 