Candy studded Malted Whopper Toffee Chocolate Chip Cookies are flavored with old-fashioned malt powder for a twist on a classic.
Brown Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Banana Chocolate Chip Cookies: We definitely love chocolate chip cookie recipes here. These Malted Whopper Toffee Chocolate Chip Cookies are a tasty twist that you’re sure to love too!
The magic of malt!
We’ve been on a huge chocolate chip cookie kick lately. I put a twist on one of my favorite recipes, subbing out some of the flour for old-fashioned malt powder, adding chunks of malt balls (aka Whoppers) along with toffee bits, and using milk chocolate chips instead of semisweet. The results? Unbelievably delicious.
Malt is something I’ve really grown into. As a kid I’d only eat Whoppers if they were the last thing left in my candy sack after Halloween. Now I actually enjoy drinking malted milkshakes and eating chocolate malt balls.
Malted Whopper Toffee Chocolate Chip Cookies were so good even my toughest critic (husband) who happens to dislike malt, was very impressed!
Making Malted Whopper Toffee Chocolate Chip Cookies
DRY INGREDIENTS. In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt, set aside.
WET INGREDIENTS. In a large mixing bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
CHILL. Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
PREP. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
BAKE. Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops.
COOL + ENJOY! The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Tips + Storing Info
Malted Whopper and toffee bits are a match made in heaven and these delicious cookies are sure to get rave reviews! Here are a few tips when baking them up:
- Malted milk powder works well for the original malt called for in this recipe. It can usually be found near the chocolate milk powders in your local grocery store.
- Baking these cookies would be a great way to use “Robin Egg Whoppers” that are in the stores around Easter time. Better yet – take advantage of those after holiday sales!
- Chilling the dough prior to baking is essential and will keep your cookies from spreading too much.
- An easy way to crush your Whoppers is to place them in a gallon sized ziploc bag, seal the bag, then whack the Whoppers with the flat side of a mallet.
STORE baked cookies in an airtight container at room temperature for up to 3 days.
FREEZE cookies or up to 2 months. For best results freeze cookies the same day they are baked. After they have cooled, wrap each cookie individually with plastic wrap and then store in an airtight container or ziploc freezer bag.
Thaw cookies on the counter top at room temperature or after removing plastic wrap, warm them in the microwave for a few seconds.
More yummy cookies with candy:
- Carmelita Cookies
- Monster Cookies
- Peanut Butter Blossoms
- Reese’s Peanut Butter Cup Cookies
- Chocolate Peppermint M&M Cookies
Malted Whopper Toffee Chocolate Chip Cookies Recipe
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Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup original malt
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 10 Tbsp (1 ¼ sticks) unsalted butter - room temperature
- 1/2 cup + 3 Tbsp brown sugar
- 1/2 cup granulated sugar
- 1 1/4 tsp vanilla extract
- 1 egg
- 1/2 cup milk chocolate chips
- 3/4 cup Whoppers - crushed or chopped
- 1/4 cup toffee bits
- sea salt to sprinkle over balls of dough before baking
Instructions
- In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt, set aside.
- In a large mixing bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
- Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Recipe says “add eggs, one at a time” but only one egg is listed in the ingredients?
Thanks for catching that, it should only be one egg.