Not to be confused with Maida Heatter’s Chocolate Whoppers, these Chocolate Malt Whopper Cookies are from another great cookbook author, Dorie Greenspan. They’re also called Whoppers for a different reason — they’re made with chopped Whoppers candies. My family always just called them Malt Balls. In the UK they are Malteasers. Whatever you call them, they add crunch and flavor to what is already a pretty malt-y cookie. Also, I need a new photo.
Whopper Cookies Texture and Flavor
These cookies are malty and have the perfect level of sweetness. I read one review where someone said they were tooth-achingly sweet, but I suspect that person might have used a sweetened malted milk drink mix rather than malted milk powder. The malted milk powder I use is Carnation and it does not have added sugar. It’s similar to Horlicks. The cookies aren’t that impressive to look at, but the texture is excellent. They’re thin and soft, but have chewy/crispy edges thanks to the melted & cooled Whoppers. Let them sit for a while before you taste one.
You can find the full recipe for Malt Whopper Cookies in Baking From My Home to Yours, or take a crack at my adapted version here.
Chocolate Malt Whopper Cookies
- 1 3/4 cups all-purpose flour
- 1 cup malted milk powder Carnation or Ovaltine Malt
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 11 tablespoons unsalted stick butter at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 cups chocolate-covered malted milk balls VERY coarsely chopped
- 6 ounces bittersweet chocolate coarsely chopped, or 1 cup chocolate chips or chunks
- Preheat oven to 350 F. Line two baking sheets with parchment.
- In a medium bowl, sift together the flour, malted milk powder, cocoa, baking powder and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the butter and sugar together on medium until very smooth, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition.
- Beat in the vanilla.
- Reduce the mixer speed to low, add half the dry ingredients, mixing until they just disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated.
- With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.
- Drop the cookie dough onto the prepared baking sheets, one rounded tablespoon per cookie, leaving about 2 inches between each. Bake for 11 to 13 minutes, rotating sheets from top to bottom and front to back halfway through.
- When done, the cookies will be puffed and set, but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Bake remaining dough in similar fashion. Makes about 30