Malted Milk Chocolate Chip Cookies

Welp, it finally happened.  I made a Pioneer Woman recipe that didn’t turn out well.  These cookies spread out so thin in the oven that they basically baked into one giant cookie on the baking sheet.  However, I probably should have known better.  PW mentioned that they are very flat and crispy.  I should have spaced them farther apart.

On the other hand, we did like the flavor a lot.  Who doesn’t love a chocolate malt milkshake?  So with some adaptation in the future I think they could be great.

Malted Milk Chocolate Chip Cookies

Source: PW

Ingredients
  • 1 cup (2 Sticks) Unsalted Butter, Softened
  • ¾ cups Golden Brown Sugar
  • ¾ cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • ½ cups (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips
Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

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