Chocolate Malted Whopper Cookies

Written by Tad. Posted in Cookies









I like malt and have tried several cookies with “malt” in the title and ingredients. Most of them are not really malty enough for me. These are pretty malty and fun to make and eat. Don’t cut the Whoppers too finely or you will loose the crunch.



1 ¾ cups all-purpose flour, 8 ounces
1 cup malted milk powder
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
11 tablespoons butter, at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups chocolate-covered malted milk balls, coarsely chopped
2 cups chocolate chips


1. Position oven racks to divide the oven into thirds. Heat oven to 350 degrees. Line two baking sheets with parchment or silicon mats.

2. In a medium bowl, sift together flour, malted milk powder, cocoa, baking powder and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until very smooth, about 3 minutes.

4. Add eggs, one at a time, beating for 1 minute after each addition.

5. Beat in vanilla. Don’t be concerned if the mixture looks curdled. It will smooth out once the dry ingredients are added.

6. Reduce the mixer speed to low. Add half the dry ingredients, mixing until they just disappear into the batter.

7. Mix in milk, then remaining dry ingredients, mixing only until they are incorporated. The batter will resemble frosting more than cookie dough.

8. With the mixer on low mix in the malted milk balls and chocolate chips.

7. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.

8. Drop dough by rounded tablespoonfuls on to baking sheets, leaving about 2 inches of space between spoonfuls.

9. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch.

10. Let cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.

11. Repeat with remaining dough, cooling the baking sheets between batches.


Though it is a pain, I have found that cutting each Whopper separately makes the cookies a lot better as they are crunchier. I cut each one in half and maybe in half again, depending on the way they crumble, so the pieces are about 1/3 to ¼ the size of the whole Whopper.


Trackback from your site.

Leave a comment

Copyright © 2014 Bad Tad, MD