Malted Milk cookies taste like a chocolate milk shake. Once they come out of the oven they get all poofed up and flatten down really quickly after that. It’s almost kind of fun to watch them do that. And yes… I know what you’re thinking. You made another recipe from the Pioneer Woman? Yep, I did. It took me awhile to find malted milk powder too. This weekend, I’m going to make her cherry limade. I already warned ya, so beware.
These cookies are very thin but chewy. I plan on taking some for treat day tomorrow. I’m the only one who really bakes anything for treat day. Everybody brings something savory to eat like bacon, and more bacon. There’s nothing wrong with that though. I also plan on bringing bacon wrapped buffalo wings.
2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 cup (rounded) malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
One 12-ounce bag milk chocolate chips
Preheat the oven to 375 degrees F.
Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.