Maggie May’s Malted Milk Chocolate Chip Cookie Recipe

If you like Whoppers candy you will LOVE these cookies.

Check out what my pals over at The Pioneer Woman had to say about this recipe:

” Is there anything better in the world than a chocolate malt? Notice I didn’t say chocolate shake, though goodness knows I wouldn’t turn one down if someone offered it to me.”

Malts are fantastic and I love Whoppers! How about you?



1 cup (2 Sticks) Land O Lakes Unsalted Butter Softened

3/4 cups Domino Golden Brown Sugar

3/4 cups Sugar

2 whole Eggland’s Best Eggs

2 teaspoons McCormick Vanilla Extract

2 cups Gold Medal All-purpose Flour

1-1/4 teaspoon Clabber Girl Baking Soda

1-1/4 teaspoon Morton Salt

1/2 cup (rounded) Malted Milk Powder

1 bag (12 Ounce) Hershey’s Milk Chocolate Chips



Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.





Quick Tip: Don’t forget to dunk these in milk.

Thank you to TPW for this great recipe.

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