These Whopper Toffee Chocolate Chip Cookies are loaded with crunchy malted milk balls, buttery toffee bits, and gooey chocolate chips for the ultimate sweet treat.
These Whopper Toffee Chocolate Chip Cookies are a fun, flavor-packed twist on a classic favorite. Crushed malted milk balls add a signature crunch and subtle malt flavor, while buttery toffee bits melt into the dough for rich caramel notes. Combined with gooey chocolate chips and a soft, chewy center, every bite delivers the perfect balance of texture and sweetness. They bake up golden on the edges with just the right amount of crispness, making them an irresistible treat for all cookie lovers.
For more mouth watering chocolate chip cookies you have to check out my Brown Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and Banana Chocolate Chip Cookies.
Table of Contents
Recipe Ingredients
Whoppers Candies – These malted milk balls add a crunchy texture and a sweet malt flavor. Chop or crush them to distribute the malt flavor evenly throughout the dough.
Brown Sugar – Adds moisture and a deep, rich sweetness to the dough. It helps the cookies stay soft in the center and gives them a slightly caramelized flavor.
Malted Milk Powder – This ingredient provides the signature malt flavor in the cookies. You can find malted milk powder in the baking aisle near the chocolate milk powders.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Whoppers Candy – If you can’t find Whoppers, you can use Maltesers, which are a popular alternative. If neither is available, you can also use crushed malted milk powder or even crushed Rice Krispies for a similar crunch.
Brown Sugar – If you prefer a deeper flavor, try substituting dark brown sugar for light brown sugar. Dark brown sugar has more molasses, adding a richer, more robust sweetness.
How to Make Whopper Toffee Chocolate Chip Cookies
Step 1: In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt. Set aside.
Step 2: 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, and then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients. Mix until just combined.
Step 3: Fold in the chocolate chips, Whoppers, and toffee bits. Place the cookie dough into an airtight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
Step 4: When ready to bake, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
Step 5: 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.
FAQs
To make thicker cookies, reduce the amount of butter or add a tablespoon of cornstarch to the dough.
Yes! Feel free to add nuts, dried fruit, or extra chocolate chips. Just keep the proportions similar to maintain the dough’s texture.
Storage Information
To STORE your Whopper Cookies, keep them in an airtight container at room temperature for up to 5 days.
If you want them to last longer, FREEZE them for up to 3 months. To REHEAT, simply warm them in the oven at 350°F (175°C) for 5-7 minutes.
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Whopper Toffee Chocolate Chip Cookies Recipe
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Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup original malt
- 2 teaspoons 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, and 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 cookie dough into an airtight 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 Fahrenheit (175 degrees Celsius). 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.
These malted Whopper toffee chocolate chip cookies tasted so good, rich and chocolatey.
Which malt do you buy?
Hi Mary, we use the malted milk powder, you can usually find a Carnation brand in the grocery store.
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.