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Chocolate Malted Cookies

These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1-1/2 dozen

Ingredients

  • 1 cup butter-flavored shortening
  • 1-1/4 cups packed brown sugar
  • 1/2 cup malted milk powder
  • 2 tablespoons chocolate syrup
  • 1 tablespoon vanilla extract
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chunks
  • 1 cup milk chocolate chips

Directions

  • In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
  • Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
  • Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts
1 cookie: 363 calories, 18g fat (7g saturated fat), 14mg cholesterol, 172mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 4g protein.
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Reviews

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Average Rating:
  • craftymom
    Apr 4, 2020

    Been making these cookies over 25 years. Everybody loves them! Be sure to use Butter flavored Crisco and Carnation malt powder for the best results. Let them firm up on cookie sheet for several minutes.

  • use2befl
    Dec 23, 2019

    A friend made these and was gracious enough to share a couple. Oh my- how Devine. Much Better then Tollhouse!

  • mstamp
    Jul 10, 2019

    The first tray I put in the oven used the recipe as is. Because it seemed to me that it was going to be a flatter result than I prefer, I added another half cup of flour to the rest of the dough. If I make it again, I will add a whole cup more of flour, or maybe 3/4 cup of flour, and another 1/4 cup of the malt. I did not really notice the malt in the flavor, and I had looked forward to that.

  • Jenny TePoel
    Feb 1, 2018

    No comment left

  • 2124arizona
    Jun 18, 2017

    These cookies are big in size and flavor!!!

  • Becky
    Nov 17, 2016

    The other reviews are correct in that these cookies really spread out as flat as a pancake. I even cut the butter down to 2/3 cup and even though the raw cookies were widely spaced on the baking sheet, they all ran together and had to be cut apart. I really do wonder how anyone is getting them to have any kind of height to them at all? Flavor is okay but nothing spectacular.

  • _nlfPA
    Aug 16, 2016

    These are one of my family's favorite cookies; especially my grandsons. They love the combination of chocolate chips and malt flavoring.

  • KristineChayes
    Jul 30, 2015

    I made a double batch of these cookies and they were very good. They were chewy and very chocolatey, much darker than the picture shown. I used a 1-1/2" scooper and wound up with 140 cookies, and I also used butter, rather than butter-flavored shortening.

  • Aula
    Nov 10, 2014

    These are delicious cookies. I always chill cookie dough, making it much easier to work with.I used 1 c. sugar and 1/2 c. fewer chips because it was difficult to keep all the chips in the dough. I could eat all of these by myself!

  • parelius
    Oct 2, 2014

    I was so disappointed in these cookies. They were greasy. They also seemed to burn at the temperature and time suggested. I lowered the temperature and made smaller cookies. They were somewhat better, but there is no way that I'm sending these to work with my husband. I'll stick to my tried and true yummy chocolate chip recipe.