Malted Milk Chocolate Chip Cookies Ree Drummond
Indulge in the rich, nostalgic flavors of Ree Drummond’s Malted Milk Chocolate Chip Cookies, a delightful twist on a classic treat. These cookies stand out with the addition of malted milk powder, infusing each bite with a subtle, creamy malt flavor that perfectly complements the mix of semi-sweet and milk chocolate chips. Soft and chewy with slightly crisp edges, these cookies are quick to prepare, taking just 15 minutes of prep time and a brief 10-minute bake. Perfect for satisfying sweet cravings or impressing guests, this recipe yields 36 irresistible cookies, ideal for sharing or savoring over time. Whether enjoyed warm out of the oven or paired with a cold glass of milk, these malted milk cookies are sure to be your new favorite indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sticks Unsalted butter, softened
- 1 cup Brown sugar, packed
- 1 cup Granulated sugar
- 2 Large eggs
- 1 tablespoon Pure vanilla extract
- 2.25 cups All-purpose flour
- 1 cup Malted milk powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1 cup Milk chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, malted milk powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
Using a spoon or cookie scoop, form balls of dough (about 1 1/2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
8106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.5 g | 474% | |
| Saturated Fat | 228.6 g | 1143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 1167.6 g | 425% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 844.8 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1350 mg | 104% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
