Chocolate chip cookies are a universal favorite, and I’m always experimenting with new twists on the classic. Meet my Chewy Malted Milk Chocolate Chip Cookies—malted milk powder is the special addition that gives these cookies a deeper, nutty-caramel note and an irresistibly chewy texture.
These cookies are best warm from the oven with gooey chocolate chips and a cold glass of milk for dunking. Try them and share your thoughts in the comments below!
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Why You’ll Love This Recipe
- One-bowl convenience using fewer than ten ingredients.
- Designed for a chewy texture that chocolate chip lovers crave.
- Quick to prepare—about 20 minutes from start to finish.
- This variation elevates a classic chocolate chip cookie by adding malted milk powder for extra flavor.
- A great way to use leftover malted milk powder from other recipes, like malted ice cream.
Ingredients
- Malted milk powder lends a nutty, caramel-like malt flavor and helps keep the cookies chewy. You can find it in the baking aisle near drink mixes or near ice cream toppings.
- Unsalted butter should be at room temperature so it creams smoothly. Using unsalted butter lets you control the salt level.
- Milk chocolate chips add sweet, creamy pockets of chocolate that pair well with malt. Dark or semi-sweet chocolate can be used if you prefer.
- Salt balances the sweetness and enhances the cookie’s overall flavor.
See the recipe card below for exact quantities and full ingredient list.
Substitutions & Variations
- Use light or dark brown sugar—the darker the sugar, the deeper the molasses flavor and chew.
- Swap milk chocolate chips for dark or semi-sweet chocolate, or use chopped chocolate bars or chunks for extra melty pockets.
- Add chopped nuts (walnuts or pecans) if you want some crunch.
If you try other substitutions, please share how they turned out in the comments!
Step by Step Instructions
Step 1: Preheat the oven to 350°F. In a large bowl, cream the softened butter and brown sugar together. Mix in the egg and vanilla until combined.
Step 2: Whisk the all-purpose flour, malted milk powder, baking soda, and salt together, then stir them into the wet ingredients. Fold in the chocolate chips until the dough is just combined.
Step 3: Use a cookie scoop or tablespoon to portion dough into balls and place them on a parchment-lined baking sheet about 2 inches apart.
Step 4: Bake at 350°F for 8–11 minutes, until the edges are lightly browned and the centers are set. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Expert Tips
- Remove cookies when the edges are slightly brown and the tops are set but not dark—this keeps them chewy. Cool on the pan for 5 minutes before moving to a rack.
- For a flavor contrast, sprinkle flaky sea salt (Maldon or similar) on each cookie right after baking.
- If your oven isn’t preheated yet, refrigerate the sheet with dough balls until it reaches temperature to prevent spreading.
Recipe FAQs
Malted milk powder adds a distinct malted barley flavor and a subtle caramel note while contributing richness and chew thanks to its evaporated milk component.
The difference is molasses content: dark brown sugar has more molasses, giving a stronger caramel flavor and slightly chewier texture.
Moisture-retaining ingredients like brown sugar and malted milk powder help chewiness, and careful baking time is crucial—remove cookies when edges are set but centers still soft.
Storage
Room Temperature
Store cooled cookies in an airtight container at room temperature for up to one week.
Freezing Instructions
Baked cookies freeze well for up to three months in a freezer bag. Cookie dough balls can be frozen for up to one month—bake from frozen by placing them on the baking sheet while the oven preheats to 350°F and bake until the edges tan.
More Recipes You’ll Love
- Salted Espresso Chocolate Chip Cookies
- Sourdough Discard Chocolate Chip Cookies
- Chocolate Butterscotch Chip Cookies
- Cookie Butter Cookies
Did you try this recipe?
Tell us what you thought by leaving a comment below and sharing on social media. Your feedback helps others find and enjoy the recipe!
Thank you!
-Kayla
📖 Recipe
Chewy Malted Milk Chocolate Chip Cookies
Kayla Burton
Pin Recipe
Equipment
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Baking sheet
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Mixing bowls
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Measuring spoons
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Scale or measuring cups
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Spatula
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Cookie scoop
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Wire cooling rack
Ingredients
- ½ cup (113.5 g) unsalted butter, room temperature
- ⅔ cup (133 g) brown sugar, packed (light or dark)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- ¼ cup (30 g) malted milk powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (118.29 g) milk chocolate chips (semi-sweet or dark work too)
Instructions
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Preheat oven to 350°F.
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Cream the softened butter and brown sugar in a large bowl. Add the egg and vanilla and mix until combined.
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Stir together the flour, malted milk powder, baking soda, and salt, then fold into the wet mixture. Add the chocolate chips and combine.
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Scoop dough onto a parchment-lined baking sheet and bake 8–11 minutes, until edges are lightly browned.
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Optional: top with flaky sea salt. Cool on the pan until firm enough to transfer to a wire rack. Enjoy!
Notes
Nutrition: The nutrition facts are estimates and not guaranteed to be exact.
Nutrition values are estimates per serving and may vary.