Whoppers Chocolate Chip Cookies are chewy, sweet and packed with chocolate malt balls! This chocolate chip cookie recipe is a delicious spin on a classic!
Whoppers have always always been a favorite candy of mine. Full disclosure I used to buy them in place of actual lunch when I was in college. Whoppers + Diet Coke = lunch.
While I certainly don’t think you could replace a whole food group for them, I do think they are a top 5 candy item. I’ve used them in multiple recipes like these (super yum) Malted Milk Ball Krispie Treats and this Chocolate Malt Cake (OMG so good).
First let me tell you, if you are a fan of Sally’s you will adore her new book…it’s totally her style. She step by step walks you through making gorgeous candies, fudge and truffles with super easy to follow instructions. Plus she has a whole section in the back dedicated to adding candy into baking!
This book will be a must for your holiday baking…imagine all your Holiday Cookie Platters loaded with sweet little truffles and fudge!
I, of course, just can’t get over the cookies.
These Whoppers Chocolate Chip Cookies are sweet and chewy…crispy on the outside and soft on the inside.
Of course you need Whoppers.
Chop them in half. Sally notes to be careful doing this…and she’s right! They’re slippery little suckers 🙂
The cookie dough goes together really easily. You don’t need a mixer, as it starts with melted butter. Of course you could use your mixer on the lowest setting too if you find that easier.
Just mix all those gorgeous candies into the cookie dough and just try not to eat it by the spoonful.
Also note her instructions require you to chill the dough, so make sure you set aside time!
When it’s go time, roll the cookie dough into balls…
And bake them up.
You’ll get big cookies that are a guaranteed hit!
This recipe and so many more sweet treats can be found in Sally’s Candy Addiction! Such fun!Print
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup milk chocolate chips, plus 2 tablespoons for garnish (optional)
- 1 cup Whoppers, each candy halved
- Whisk the flour, baking soda, cornstarch and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and both sugars together until no lumps remain. Whisk in the egg, yolk and vanilla until smooth. Pour these wet ingredients into the flour mixture and mix together with a rubber spatula or wooden spoon. Fold in the chocolate chips and the Whoppers candy until evenly incorporated. Cover the cookie dough tightly and refrigerate for 2 hours or up to 3 days. Sally says chilling is mandatory.
- Remove the cookie dough from the refrigerator and allow it to soften slightly for 10-20 minutes.
- Preheat he oven to 325°F/170°C and line 2 baking sheets with parchment paper.
- Roll the cookie dough into balls using 3 tablespoons of dough. Place the dough balls on the prepared sheets 3 inches apart.
- Bake the cookies for 11-12 minutes. The cookies will appear soft and underdone. Allow them to cool on the baking sheet for 10 minutes. *This is when Sally presses her extra chocolate chips into the tops of the cookies.
- Transfer the cookies to a wire rack to cool completely.
Things I found with the recipe…
I pressed my chocolate chips onto the tops of the cookie balls before baking (as I always do) and it worked great.
I baked my cookies slightly longer, adding 1-2 minutes extra (totaling 13-ish minutes). All ovens are a little different, so follow Sally’s recipe as written and add extra time only if necessary.
I added a little extra salt (totaling 1 teaspoon kosher salt) because I prefer a saltier cookie.
I also yielded about 2 cookies, so yay for more cookies 🙂