The wonderful flavor of malted milk powder is jam-packed into this chewy cookie. Drizzle with a healthy dose of milk chocolate and top with chopped chocolate-covered malt balls and these tasty Malt Ball Cookies will be a family favorite!
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How to maximize the malt flavor in Malt Ball Cookies
These Malt Ball Cookies were inspired by my love for everything malted milk flavored. And, of course, the chocolate covered malt balls that we all love to snack on, whether at Halloween or while at the movies.
Maximizing the flavor of the malted milk powder in these cookies proved to be a challenge. But I was up for it!
These cookies have a whole cup (70 grams) of malted milk powder in the cookie dough. I found that allowing the dough to rest overnight in the fridge boosted the malted milk flavor in the baked cookie.
My taste testers shared that the malted milk flavor was subtle in the plain cookie. However, with the addition of chopped chocolate covered malt balls on top, they had the perfect amount of malted milk flavor.
The malted milk powder helps tenderize the cookies a bit, so you'll find they are soft and chewy.
Where can I find Malted Milk Powder to make these Malt Ball Cookies?
In the US, malted milk powder can typically be found in the grocery store near the hot cocoa mixes. It can also be found online at Amazon or King Arthur Baking.
Be careful to buy malted milk powder instead of diastatic malt powder, which is a different ingredient. Diastatic malt powder is typically used in breads to promote texture and rise.
I typically use Carnation brand (not sponsored) malted milk powder to make these cookies. Ovaltine Classic Malt powder also works great!
Ingredients Needed to Make Malt Ball Cookies
To make malt ball cookies, you'll need the following ingredients:
- Butter: I recommend using unsalted butter so you can control the salt level in these brownies. However, if you only have salted, reduce the amount of salt called for in the recipe by at least half. If you forgot to leave your butter out on the counter to bring it to room temp, watch this quick tip for how to soften it quickly!
- Brown Sugar: the majority of the time, I use dark brown sugar in my baking recipes. I like the caramel flavor the additional molasses provides in my recipes. If you only have light brown sugar, you will likely not notice much a difference, so go ahead and use what you have
- Granulated Sugar
- Eggs: I use US size Large eggs which are approximately 56 grams each
- Vanilla Extract: this is my favorite vanilla - it has such a great flavor that adds so much to my recipes
- All-Purpose Flour: be sure to measure your flour correctly by scooping the flour into the measuring cups, then leveling off with the back of the spoon or a knife. For more precise measurements, use a kitchen scale
- Malted Milk Powder: If you can find it, I recommend using Carnation Malted Milk Powder. It's typically found in the hot chocolate section of the grocery store. If you cannot find it, Ovaltine is a great substitute - I've tried this recipe with both and it works great with both
- Salt: I typically use kosher salt, however, you can use whatever you have on hand. Feel free to adjust the amount of salt based on your preference
- Baking Powder
- Baking Soda
- Chocolate-covered Malt Balls: I recommend using milk chocolate covered malt balls. You can use specialty brand candies here or you can substitute with Whoppers Malted Milk Balls if they are available in your area - either will do!
- Milk Chocolate
Got more candy? Mini Eggs Cookies feature Cadbury chocolate eggs so if you have any leftover chocolate candies, give these chewy cookies a try!
Looking for more easy cookie recipes? Give these a try:
Watch how to make Malt Ball Cookies
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
- 12 tablespoons unsalted butter room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup malted milk powder or plain Ovaltine
- 1 teaspoon salt
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup chocolate covered malt balls chopped, for sprinkling
- ¼ cup melted milk chocolate for drizzling
- Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes.
- Scrape the sides and bottom of the bowl. Add the eggs, one at a time, beating on medium speed after each addition until well incorporated.
- Add vanilla and mix until combined. With the mixer off, add in flour, malted milk powder, salt, baking powder and baking soda. Turn mixer on low and stir just until incorporated.
- Scoop dough into 2 tablespoon sized balls and place on the prepared baking sheet.
- Cookies can be placed next to one another to fit on the sheet. Cover with plastic wrap and place in the refrigerator overnight.
- Remove the cookie dough from the fridge and preheat the oven to 375ºF (190ºC). Line a second baking sheet with parchment paper or a silicone baking mat and spread out cookie dough balls on the baking sheets so they are at least 2 inches apart.
- Once the oven is preheated, bake the cookies for 12-14 minutes, rotating the trays front to back and top to bottom halfway through the bake time.
- Remove the cookies from the oven and allow to cool on the cookie sheets for at least 10 minutes.
- Transfer the cookies to a wire rack set atop a baking tray.
- Drizzle cookies with melted chocolate and sprinkle with chopped malt balls.
- Store cookies at room temperature in a covered dish or container for up to 5 days
- Cookies may be frozen; thaw at room temperature for at least 30 minutes then add chocolate and chopped malt balls
SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST
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