These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite!
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Malted Chocolate Chip Cookies
Hi hi! Happy Friday! Just popping in here to share the recipe for these malted chocolate chip cookies. I made these small batch chocolate chip cookies with dark chocolate and mini eggs, but the dough is a super versatile base, so you can add whatever you like to it - extra easter candy, or just more chocolate to have a regular small batch malted chocolate chip cookie! These are so, so good, and come together really easily with no mixer required. I have included instructions for freezing the dough if you like, although these don't last particularly long around here.
Small Batch Mini Egg Chocolate Chip Cookies
These Mini Egg Chocolate Chip Cookies are small batch, so the recipe only makes 12-13 cookies. This is perfect if you only want to bake off a few at a time, or you don't need a full sized batch of cookies (I usually have 5 or 6 things on the go here with testing so a small batch of cookies is my fave thing ever). These cookies are super easy to make.
- Melt the butter - These Chocolate Chip Cookies use melted butter rather than room temperature. I adapted my Small Batch recipe, and just used regular melted butter instead of browning it. Melted butter gives a lovely chew to cookies and I also love that you don't have to bring butter to room temperature.
- Whisk together wet ingredients - Pop the brown and white sugar, egg, and vanilla in a bowl and mix it all up.
- Add dry ingredients - The ingredient list for these cookies is pretty standard, with the addition of malted milk powder, which goes into the bowl along with the flour, baking powder, baking soda, and salt.
- Add the mix-ins - I made these mini egg chocolate chip cookies by adding in some chopped up mini eggs and dark chocolate. You can really do what you want here though.
- Chill and scoop - This dough needs to rest for at least half an hour, but you can do up to overnight if you like.
- Bake - Press some extra bits and pieces onto the tops of the cookies, bake them off, scoot if you like, and then leave to cool and enjoy!
How to Freeze Cookie Dough
I love to having dough in my freezer. When I am testing I will often bake off two or three of the batch and then freeze the rest to have on hand for when the need strikes.
Freezing cookie dough is super simple. Scoop it out and then place it on a lined sheet pan. If you want to add extra chocolate to the tops, then do that now as you can't press it onto frozen dough easily. Place the dough into the freezer and leave it to harden, then transfer to an airtight bag, making sure to label the dough if you have more than one sort in your freezer. Then when it comes time to bake, you just bake the dough from frozen. Make sure to also add a few extra minutes on to the bake time to account for the frozen dough.
Chocolate Chip Cookies with Malted Milk
These Malted Chocolate Chip Cookies have a slightly special ingredient, which is malted milk powder! Malted Milk Powder was initially made as a supplement for babies to help with their digestion. It also lends an amazing flavour to baked goods. Malted milk powder keeps super well, so you can just grab a jar and have it on hand for adding into things. I used it for this Vanilla Malt Snack cake and it was so good.
If you don't have malted milk powder then you can just leave it out! It adds a super nice depth of flavour though and so if you have been meaning to try it I highly suggest it. When you use it you don't have to adjust the flour quantity as it is an enhancer rather than a thickener, so you can pop it into lots of things. I get mine online.
FAQ for Malted Chocolate Chip Cookies
Yes! Just use the 2x on the recipe card
If you don't have it, you can just leave it out!
Yes, if you like, you can brown the butter - I have these brown butter chocolate chip cookies here which this recipe is based off of.
I give them a cookie scoot - when your cookies are hot out of the oven, take a cookie cutter slightly larger than the cookie and place it over the top, and then scoot the hot cookie into a round shape. This is a totally optional step but I use it almost every time for nice round cookies!
I am a strong advocate for chopped chocolate over chocolate chips in cookies. It means you get a bunch of different sized pieces and pockets of chocolate, and the shards throughout the dough are just so, so good. To get the puddles I like to shape the dough, then press each piece into a disc, add extra chocolate on the top and shape back into a ball. The chocolate spreads out into perfect puddles on the top.
Yes you can - if you don't have the mini eggs or you just don't want to use them, you can just sub in the same amount of chocolate. A mix of dark and milk would be yum here. Alternatively you could use any other Easter eggs that you have! NZ has caramel ones which would be super yum in here too.
Malted Milk Powder is similar to Horlicks or Nestle Malted Milk Drink from what I have heard! I haven't tried either but have checked the ingredients against what I use here and they are similar!
I use a 2 Tbsp cookie scoop - I like this one. You can also weigh your dough balls if you don't have a scoop. Mine weighed about 55g each.
For more Small Batch recipes, check out:
- Small Batch Dairy Free Brownies
- Peanut Butter Brownie Bars
- Passionfruit Meringue Bars
- Olive Oil Chocolate Chip Cookies
Made this Chocolate Chip Cookie recipe and love it?
If you make this Malted Mini Egg Chocolate Chip Cookie recipe, I would LOVE if you could please leave me a review below and let me know how you liked them! Also, make sure to tag me on Instagram if you make the recipe. I love to see what you make 🙂
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Malted Mini Egg Chocolate Chip Cookies
- Author: Erin
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Prep Time: 15 minutes -
Cook Time: 15 minutes
-
Total Time: 1 hour
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Yield: 12 cookies -
Category: Cookies -
Method: Baking -
Cuisine: American
Print Recipe
Pin RecipeDescription
These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite!
Ingredients
- 90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
- 120g light or dark brown sugar
- 45g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste or extract
- 160g all-purpose flour
- 45g malted milk powder (see notes)
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 130g mini eggs, coarsely chopped, plus more for on top of cookies
- 85g dark chocolate, coarsely chopped, plus extra for the tops if desired
- Flaky sea salt such as maldon for finishing
Instructions
- In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour.
- In a medium bowl combine the flour, malted milk powder, salt baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
- Add the chopped mini eggs and chocolate, and mix to combine completely.
- Line a sheet pan with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan.
- Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
- Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
- Sprinkle with flaky sea salt if using, and extra mini eggs. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
- Repeat the baking process with the remaining 6 balls of dough.
- Store leftovers in an airtight container at room temperature.
Notes
If you don't have the malted milk powder, you can just leave it out 🙂 They won't quite taste the same but it won't affect the texture.
Keywords: Mini eggs, malted milk, malted chocolate chip cookies, chocolate chip cookies
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