Hello! Sorry for the reduction in posts here, but last week both Amy and I were on vacation.
Amy was finally done with the school year and prepping for a busy summer of conferences, family visits, a team race, and even a trip to Greece. More to come on those, I am sure!
I was literally on vacation, at the beach with my husband’s family. It was a great week of sun, sand, and waves. However, the week started with a nice, long car trip. I decided to make a treat to help make the ride more enjoyable and man, did I pick the right recipe to play with! I made some modifications of course, but not many, and these turned out so good.
Now I love malt powder, but had mainly used it in milkshakes up to this point. If you have never had a chocolate or vanilla malt, I highly encourage you to try one. Something about the toasty flavor is just so delicious. I decided it was time to try adding the powder to baked goods, but decided that just the malt powder wasn’t enough. So I added chopped malted milk balls, too!
I am so glad I did! These were chewy and chocolatey with a bit of crunch from the malted milk balls. Everyone loved them and they disappeared fast! Of course, part of this may have been because they were so good warm that not all of them made it to package for the trip.
Now a couple of words of caution – this batter is thick! So be sure to spread it as evenly as possible. It also makes two 8×8 pans of cookies. This seems like a lot, but go ahead and make them all. Share the extras, if you have any. In fact, you can bring them to me!
Adapted from this recipe on Picky Palate
- 2 sticks butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 1 tbs. vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup malt powder (I used Carnation)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cup extra large chocolate chips or chunks
- 1 cup malted milk balls, coarsely chopped
- Preheat the oven to 350 F. Line two 8x8 pans with parchment paper.
- Cream the butter and sugar together in a large bowl with a handheld mixer or stand mixer until light and fluffy. Mix in eggs and vanilla.
- In a small bowl, whisk the flour, malt powder, salt, and baking soda will well combined. Slowly add the flour mixture to the butter mixture, and beat together on low until just combined. Stir in chocolate chips.
- Divide the dough (it will be very thick) in half and spread each half evenly into the prepared pans. Sprinkle each pan with half of the chopped malted milk balls and lightly press them into the batter.
- Bake at 350 F for 25- 35 minutes. They are done when the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Let cool completely, then cut into squares. These will keep up to a week in an airtight container.