Chocolate Malted Cookie Recipes

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MALTED MILK CHOCOLATE CHIP COOKIES



Malted Milk Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 10

2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 cup (rounded) malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
One 12-ounce bag milk chocolate chips

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
  • In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
  • Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
  • Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

CHOCOLATE MALTED SHAKES WITH CRISPY CHOCOLATE CHIP COOKIES



Chocolate Malted Shakes with Crispy Chocolate Chip Cookies image

Provided by Duff Goldman

Categories     dessert

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 16

1 quart chocolate ice cream, softened for 10 minutes
3/4 cup milk
1/4 cup instant malted milk powder
2 cups heavy cream
6 tablespoons granulated sugar
Pinch salt
Crispy Chocolate Chip Cookies, recipe follows
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
Pinch salt
1 3/4 sticks (14 tablespoons) butter, soft
1 cup lightly packed light brown sugar
3/4 cup granulated sugar
1 egg and 1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Steps:

  • For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.)
  • For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks.
  • Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass.
  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  • Mix together the flour, baking soda and salt in a medium bowl. Set aside.
  • Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips.
  • Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour.
  • Line another baking sheet with parchment paper.
  • Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick.
  • Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.

CHOCOLATE MALTED COOKIES



Chocolate Malted Cookies image

These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE MALT BALL COOKIES



Chocolate Malt Ball Cookies image

I like malt ball candies, so I decided to create a cookie with mass appeal. The result: chewy cookies with fantastic flavor that you can amp up or tone down by varying the amount of malt powder. -Lynne Weddell, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1 large egg
1-1/4 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup malted milk powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups coarsely chopped malted milk balls

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 103mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MALTED CHOCOLATE CHIP COOKIES



Malted Chocolate Chip Cookies image

These cookies are dense and delicious. A hint of malt and chocolate syrup makes these cookies different from the usual chocolate chip. They keep very well too.

Provided by Claire312

Categories     Dessert

Time 20m

Yield 3 Dozen, 36 serving(s)

Number Of Ingredients 10

1 cup Butter Flavor Crisco
1 1/4 cups packed light brown sugar
1/2 cup instant malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Steps:

  • In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
  • Add egg and mix.
  • In a small bowl mix flour, baking soda, and salt.
  • Gradually add to creamed mixture.
  • Stir in chocolate chips and chunks.
  • Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until golden brown.
  • Cool for 2 minutes on pan before removing to wire racks to cool completely.

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES



Small-Batch Malted Milk-Chocolate Chip Cookies image

One cookie is never enough, but you don't always want a huge batch either. Our Small-Batch Malted Milk-Chocolate Chip Cookies recipe is your delicious answer! Whip up an even dozen of these malted milk-chocolate chip cookies next time your sweet tooth comes calling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 10

2/3 cup Gold Medal™ All-Purpose Flour
2 tablespoons original-flavor malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, softened
1/4 cup packed brown sugar
3 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla
1/3 cup milk chocolate chips

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
  • In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
  • Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE MALTED WHOPPER COOKIES



Chocolate Malted Whopper Cookies image

I hope you like this recipe it has been kid approved (by a 8 & 12 year old)! If you like chocolate and can eat a container of malt balls then this is the cookie for you. (come on I can't be the ONLY one) LOL

Provided by RiBigMouth

Categories     Drop Cookies

Time 12m

Yield 30 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 cup instant malted milk powder (Ovaltine etc)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature (1 stick with 3 extra tbs)
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups malted milk balls, coarsely chopped (I use Whoppers, 6 oz in total)
1 cup chocolate chips or 1 cup semisweet chocolate chunk

Steps:

  • Preheat oven to 350.
  • Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
  • Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
  • Add the eggs one at a time, beating for a minute after each one.
  • Beat in the vanilla.
  • Reduce mixer to low add 1/2 of the dry ingredients and mix well.
  • Pour in the milk & mix.
  • Add the rest of the dry ingredients and mix well.
  • **The batter will look more like frosting than cookie dough.**.
  • Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
  • Drop by rounded teaspoons 2" apart.
  • Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
  • Let cool for 2 minutes then place on cooling rack.
  • Cookies freeze well up to 2 months.
  • Enjoy!

Nutrition Facts : Calories 148.2, Fat 6.6, SaturatedFat 3.9, Cholesterol 25.5, Sodium 66.6, Carbohydrate 21.3, Fiber 0.8, Sugar 13.3, Protein 2.5

CHOCOLATE MALT SANDWICH COOKIES



Chocolate Malt Sandwich Cookies image

Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 sandwiches

Number Of Ingredients 16

2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup plain malted-milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 3/4 cups sugar
8 ounces (2 sticks) unsalted butter, softened
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
1 cup plain malted-milk powder
3 ounces cream cheese, room temperature
6 tablespoons half-and-half
1 teaspoon pure vanilla extract

Steps:

  • Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
  • Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
  • Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
  • Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
  • Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
  • Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
  • Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.

CHOCOLATE-MALT SANDWICHES



Chocolate-Malt Sandwiches image

Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 17

2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
3 tablespoons hot water
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
  • Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
  • Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
  • Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.

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From butternbanter.com


MALTED DOUBLE CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
2012-01-11 In a mixing bowl, combine first 5 ingredients. Beat for 2 minutes. Add egg. Combine flour, soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls and refrigerate for 20-30 minutes. Preheat oven to 375 degrees.
From pinchofyum.com


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