Soft Malted Chocolate Chip Cookies

Soft Malted Chocolate Chip Cookies

These Soft Malted Chocolate Chip Cookies will easily be a favorite in your house!

I have to admit that over the course of the summer I have developed 2 minor addictions.

The first being to chicken wings.

I know, that’s a stupid-weird addiction…

I mean, chicken wings have been around since well…forevers.

But they opened up a Buffalo Wild Wings not too far from my house and I have to say I can’t stop.  CAN’T STOP.

They have these Salt and Vinegar wings that I would legally marry if I could.  What is WRONG with me right now?

I have easily eaten more wings in the past 2 months than I have in my entire lifetime combined.

It’s sick.  And delicious.


Someone needs to please intervene.

I go there for dinner and buy extra for lunch the next day.

3 times a week.

I am solely keeping them in business.

This is clearly a cry for help.

Beyond chicken wings there are these cookies.

Also addicted.

And the thing about these cookies is that I can make them at home.  Anytime I want.

I’m quite the pinnacle of health here, aren’t I?

I seriously need to go detox.  Or rehab. Or both.

Or just exercise self control.   HAHAHAHAHAHAHAHA.

Soft Malted Chocolate Chip Cookies.

Soft Malted Chocolate Chip Cookies

There’s a few tricks I used when making these cookies.

First, I use all brown sugar.

Packed brown sugar in a measuring cupI just think they taste better.  Brown sugar for life.Of course the malted milk, but that’s not a trick…I mean it’s in the title.  Duh.

The malted milk cuts the sweetness of these a bit…if you are in the “I don’t like malt” camp, you’ll still like these.  I swear.  The flavor just adds a bit of something extra.

A canister of Nestle Malted MilkWhisk together your dry ingredients…

Dry ingredients for Malted Milk Cookies in a bowl with a whisk

And here’s the second trick…

If you’re using your stand mixer never turn it above stir.  You can make these with a bowl and a wooden spoon just as easily.

We’re melting the butter for these, so there is no creaming.

Brown sugar and butter in a stand mixer bowlNot beating the ingredients keeps the cookies thicker, not allowing as much air in the batter as when you cream the butter and sugar.Third trick…a little cornstarch.

You could make these without the cornstarch for sure, but it helps with the texture, keeping them puffy and chewy but not cakey.

A container of Argo corn starch with a measuring scoop

Here’s how the dough will look.

Now.  I chilled it.  Give it a few hours at least.  I gave mine an overnight.

Malted chocolate chip cookie dough in a mixing bowlAgain, you don’t HAVE to do this.  But your cookies will absolutely spread more if the dough isn’t cold.Final trick.  I stuck some chips on top at the end to make them look pretty.

I know this has been done before, and I usually don’t do it, but these cookies are just so pretty, a little extra flair never hurt anyone.

Malted chocolate chip cookie dough balls on a parchment-lined baking sheet

When you bake them, you’ll want to remove them when the edges start to golden and the centers look almost done, but not quite.

That helps keep them soft.

Obviously if you prefer a crunchier cookie you can bake them a bit longer.Soft Malted Chocolate Chip Cookies

See how perfect?Soft Malted Chocolate Chip Cookies


Soft Malted Chocolate Chip Cookies


makes 24 large cookies



  • 2 1/2 cups flour
  • 1/2 cup malted milk powder
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 2 tsp cornstarch
  • 1 cup butter, melted
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 cups chocolate chips, (optional ~ plus 1 more cup for pressing into tops of cookies)


  1. Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
  2. Melt butter in a small saucepan over medium low heat. Remove from heat.
  3. In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting.
  4. Stir in eggs and vanilla with mixer still on lowest setting until combined.
  5. Stir in dry ingredients until evenly incorporated.
  6. Fold in chocolate chips.
  7. Chill dough for 2 hours or up to 3 days.
  8. Preheat oven to 350°
  9. Line baking sheet with parchment paper.
  10. Scoop approximately 2 Tbsp of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of the dough balls if desired.
  11. Bake for 11-12 minutes until the edges golden. Don’t over-bake.
  12. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.


store airtight for up to 3 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Apr 26, 2022 12:39 pm

I have what may seem like a silly question. I want to make these cookies for my daughter for Mother’s Day, because she loves malted milk balls, so I want them to taste like malted milk. My question is, does the malted milk powder in these cookies make them taste like malted milk? I just want to be certain because I’ve read on the internet that malted milk “joins the sugar in tenderizing the cookies and adds the needed lactose for them to brown evenly in the oven”. I just want to be certain that the above isn’t the sole… Read more »

Jul 22, 2021 1:08 pm

Really yummy! I accidentally ordered 3 containers of malt powder and looking for recipes to try. Plus, I love the taste! I made a few changes, substituted mini chips, wrapped it in plastic wrap and rolled it into log before chilling. That way I sliced instead of scooping. Also, I dipped the top into malt powder before baking for extra malty goodness.

Dec 15, 2020 9:09 pm

Can you use baking soda instead? Same amount?

May 21, 2020 9:55 am

Thanks for sharing this amazing chocolate chip cookies. it’s really amazing and tasty .

Dec 2, 2016 3:45 am

These cookies are absolutely divine !! The recipe is perfect, I usually alter recipes so much but the only thing I changed in this was one was adding seal salt flakes on top ! They’re delicious , the house smells amazing !!! Thank you ! xx

Apr 17, 2016 11:39 pm

These cookies ended up super FLAT and were disappointing.

Feb 1, 2016 8:24 am

I have not had the opportunity to buy a chocolate. ((I used cocoa powder and raisins.

Feb 1, 2016 8:20 am

I have not had the opportunity to buy a chocolate. (( I used cocoa powder and raisins. Tnx.

Jan 26, 2016 10:28 pm

These cookies though

Jan 26, 2016 4:26 pm

It list flour, is that self rising or all purpose?

Jun 2, 2015 2:52 pm

Did you use semi-sweet chocolate chips or milk chocolate?

Mar 14, 2015 8:43 pm

Love these cookies! I’ve made them again and again, but I wonder… could you freeze them in individual balls to use later? Have you ever tried doing that with any of your cookie recipes? (I haven’t so don’t know what the rules are!)

Feb 21, 2015 10:27 pm

Could dark brown sugar be used in place of light brown sugar?

Jan 25, 2015 9:55 pm

Some of the best chocolate chip cookies I’ve ever made. You absolutely MUST chill the dough, and I only did for 2 hours and they still spread a little more than I would’ve wanted. But, the flavor is amazing.

Also, cook them for 12 minutes MAX. Even if they don’t look done when the time is up, take them out so they stay soft.

Thank you for this wonderful recipe.

donnamae murphy
Oct 29, 2014 2:28 pm

I used to buy the malted milk powder at Dollar General or Family Dollar stores in northern Florida.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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