Happy.

I had an amazing weekend!  A brief breakdown:  It involved fam and friends, train rides, car rides, and farmers markets…

bubblegum plums (tiny!), witnessing the marriage of a really sweet couple at a boat wedding, and a lovely Lake Geneva B&B…

getting thrown around at the Iggy & The Stooges concert, nighttime walks, popsicles, and cookies!

Finally.  I was super stoked to make this recipe ever since the Pioneer Woman posted it a few months ago.  I love chocolate malts, and this cookie, especially with the milk chocolate chips, really captures the flavor of that classic dessert drink.  I split the dough and tried half with these milk chocolate chips, and half with semi sweet.  Go with the milk chocolate for sure.  You won’t be disappointed.  Note, HIGHLY addictive.

Malted Milk Chocolate Chip Cookies


from the Pioneer Woman

  • 2 cups all purpose flour
  • 1¼ teaspoon baking soda
  • 1¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cups light brown sugar
  • 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup, rounded, malted milk powder
  • 12 ounces milk chocolate chips

Preheat oven to 375°.

Sift together the flour, baking soda, and salt.  Set aside.

Cream butter and both sugars until light and fluffy.  Beat in eggs, vanilla, and malt powder until just combined.  Gradually mix in flour mixture.

Stir in chocolate chips.

Drop dough by the teaspoon or 1/2 tablespoon onto a cookie sheet.  Be sure to leave a couple inches between each cookie as they spread and will completely flatten out.  I used about a 1/2 tablespoon of dough for each cookie and I ended up with 4-5 dozen.

Bake 7-8 minutes, but start checking them at minute 5!  Because they are so thin, these cookies burn VERY quickly.  As you watch them in the oven, you will see them first puff up and then fall.  You will want to remove them as soon as they fall, maybe even when the middles are still puffed on a couple of the cookies on the sheet.  The cookies will be a medium brown, see above pics.

Cool on baking sheet for five minutes, then transfer to a wire rack.  Enjoy!

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