Malted Milk Chip Cookies
Chewy malted milk chip cookies featuring crunchy malted milk balls and sweet, buttery flavor, perfect for cookie lovers and nostalgic treats alike.
Ingredients
Instructions
- In a large bowl, cream the oleo and sugars.
- Beat in eggs and vanilla.
- Stir in flour, baking soda, and salt.
- Fold in chopped malted milk balls.
- Lightly grease a cookie sheet.
- For large cookies, use an ice cream scoop; for smaller cookies, use heaping teaspoonfuls.
- Bake at 375°F for 10 to 12 minutes until light brown.
- Bake small cookies for 8 to 10 minutes.
Tips & Substitutions
For a softer cookie, consider reducing the baking time slightly and ensuring your butter is at room temperature for easier creaming with the sugars. If you can't find malted milk balls, substitute with chocolate chips mixed with a bit of malt powder for a similar flavor. Remember to use parchment paper on your cookie sheet for easier cleanup and to prevent sticking.
Serving Suggestions
These Malted Milk Chip Cookies are delicious on their own, but you can elevate the experience by serving them with a glass of cold milk or alongside a scoop of vanilla ice cream. They also pair wonderfully with a cup of coffee or tea, making them perfect for an afternoon treat. For a fun twist, try them as part of a dessert platter with other favorites like Raisin Nibbles.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Malted Milk Chip Cookies contains roughly 428 calories, with 3g protein, 66g carbohydrates, and 5g fat. It is a good source of iron (17% of the Daily Value), calcium (17% of the Daily Value), and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo?
Yes, you can substitute margarine for oleo in this recipe. Just ensure it's a stick form rather than tub margarine for better consistency when creaming with sugars. The taste might be slightly different, but the texture should remain similar.
What can I use instead of malted milk balls?
If malted milk balls are unavailable, you can replace them with chocolate-covered pretzels or crushed graham crackers mixed with some malt powder. This will give you a similar texture and a hint of that malt flavor, although it will alter the overall taste slightly.
How do I know when the cookies are done baking?
Cookies are typically done when they are lightly browned around the edges and still soft in the center. For a perfect bake, you can start checking for large cookies at the 10-minute mark, and for smaller ones at 8 minutes, as they will bake quicker. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).