Malted Milk Chocolate Chip Cookies

I was in the store with my kids a few weeks ago. We were on the baking isle, and as usual, my oldest son was obsessing over the selection of sprinkles. I was letting him have a look when my eyes happened to drift across the Carnation Malted Milk mix.

My eyes glazed over as I dreamed of ice cream malts and glasses of cold malted milk from my youth. 

I immediately grabbed some and began brainstorming over what cool thing I could do with it. To this very day, one of my very favorite candies is Whoppers Malted Milk Balls. I think I could seriously eat my way out of a pool of them. So I thought about making a cookie to honor my "whopper" love affair! (pun intended)

Gather your cast of characters:

Malted Milk Chocolate Chip Cookies

1 cup unsalted butter, softened

¾ cup brown sugar, packed

2 eggs

1 tablespoon vanilla

1 cup malted milk powder

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

12 ounce bag of semi-sweet chocolate chips

Extra chocolate chips for dunking/drizzling (optional)

Preheat oven to 350⁰. Line a baking sheet with parchment paper or Silpat baking mat .

In bowl of electric mixer, cream butter and brown sugar. Then add eggs one at a time, beating well to incorporate. Add vanilla.

In a separate bowl, combine dry ingredients. Slowly add dry ingredients to wet ingredients. Mix until well incorporated. Stir in chocolate chips.

Oh, go ahead and taste it! Just save enough to actually bake some cookies! Ok?Use a cookie scoop to place 1 inch balls of dough approximately 2 inches apart on baking sheet. Bake for 10-12 minutes or until beginning to brown. Cool for 3-4 minutes before transferring to wire cooling rack.

After all of the cookies were gone, I had a wonderful thought! Why not dip the cookies in chocolate in honor of my fave candy? Next time, I'll do it!!

Optional: Melt additional chocolate chips. You can either dip each cookie halfway into the chocolate and let it harden on cooling rack, or you could place melted chocolate in a zipper bag, cut off a small corner and drizzle chocolate over the cookies.

If you taste the cookie dough before it bakes, you may think that there is too much malt flavor. However baking reduces the intensity of the malt flavor greatly. The first time I made these, I used 1/2 cup of malted milk powder and you could barely taste any malt flavor in the finished product.

So enjoy your cookies! I also think these would make delicious ice cream sandwiches. Oh, the possibilities... I think my yoga pants are going to become my best friend. ;)

Keep lovin' and keep cookin'!

Strawberry Milk Chipster Ice Cream Sandwiches

I guess you could say, I'm a bit on a strawberry bender. I can't leave them alone!

Spring fever has struck all round, and I'm not the only one. As I was reading a few of my food blog faves, I came across a recipe for a strawberry cookie made with strawberry Nestle Quick. Of all things! It sounded intriguing to me, and I knew my big boy would go for it. He loves strawberry milk more than life itself. So I decided to give Strawberry Milk Chipsters a try. Am I glad I did!

The recipe is courtesy of Jenny over at the Picky Palate. You should definitely check out her site. I really love it!

Strawberry Milk Chipsters

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

Preheat oven to 350 degrees F. 

Cream the softened butter.

In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined. 

Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.  

I cheated here and just added the eggs and food coloring straight in. No problems.Place flour, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.

I added the chips last and stirred by hand. It's just the way I do things.

With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart. 

My mom gave me a silpat that I'd given her some years ago. It has been sitting in a drawer all rolled up. It still curls a bit. :/ Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies

 

They taste as good as they look. I had one with a cold glass of milk, and later I thought, "These would make excellent ice cream sandies!" So after supper, I dug out the Blue Bell.

 He's not usually this patient!

Popeye says... two thumbs up! These will be a regular item around my house now.

Try some soon! I bet you'll love them as much as we do.

Besides, who could resist baking for these two cuties? Certainly not me!

Keep lovin' and keep cookin'.