It feels good to be making cookies again. I haven’t baked much since the holidays ended–I had eaten so much sugar that it simply didn’t appeal. I made a few cakes for orders, but other than those (and a batch of granola), January was all savory. It was nice to change it up, but…I just really love making cookies.

Y’all know I have a thing for chocolate malts. I already have a recipe for the classic fountain treat and a really delicious Malted Chocolate Buttercream on here. If I had it my way, there would be malted milk powder in pretty much everything I make, but since an all-malt-all-the-time blog might get a little tedious, I’ve tried to space it out.

If you are as in love with malted milk powder as I am, today’s your lucky day. These Malted Whoppers Cookies have a double dose of the good stuff: 1/2 cup in the dough and crushed Whoppers candies strewn throughout! Oh yes, these are a malt lover’s dream cookie.

One thing before we get to the recipe. I have gone on and on about how I prefer my cookies to be puffy rather than flat. Malted milk powder contains sugar which, combined with the sugar in this recipe, causes the cookies to spread. Normally, this would drive me insane, but somehow these thinner cookies don’t bother me in the slightest. Maybe it’s the chewy centers and crispy edges. Or maybe it’s all that malt.

It’s probably the malt.

Malted Whoppers Cookies
makes about 3 dozen cookies

2 1/2 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups Whoppers candies, crushed (most of a 12-ounce box)

In a medium-large mixing bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add granulated and dark brown sugar and beat until combined. Mix in eggs one by one, followed by vanilla. Add dry ingredients in two installments, combining completely after each addition. Add crushed Whoppers and mix just until dispersed. Cover dough with plastic and refrigerate for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop chilled dough in 2 tablespoon increments and roll into balls (I use a medium cookie scoop). Place dough balls at least 3 inches apart on prepared pans. Bake 9-11 minutes, or until the edges are turning golden and the tops are still a bit shiny. Let cookies cool on the baking sheets for 10 minutes before removing to a rack to cool completely. Repeat with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.