Toffee Malted Cookies
Indulge your sweet tooth with these irresistibly chewy Toffee Malted Cookies, a perfect blend of rich flavors and textures. Combining the buttery sweetness of toffee bits and the smooth decadence of semi-sweet chocolate chips, these cookies are elevated with a hint of malted milk powder for a subtle, nostalgic twist. The dough is expertly balanced with browned edges and slightly gooey centers, making each bite a pure delight. Quick and simple to prepare in under 30 minutes, this recipe is ideal for bake sales, holiday spreads, or satisfying everyday cravings. Whether enjoyed fresh from the oven or stored for days, these bakery-quality cookies are sure to become a household favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 200 grams brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 eggs
- 320 grams all-purpose flour
- 50 grams malted milk powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams toffee bits
- 150 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer set to medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the toffee bits and semi-sweet chocolate chips using a spatula.
Using a medium cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 46 mg | 1% | |
*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.
