These malted chocolate chip cookies are a delicious twist on classic chocolate chip cookies. The addition of malted milk powder adds an amazing depth of flavour! Packed with dark chocolate chunks and chopped mini eggs, this is a small batch baking recipe that makes 12 chewy cookies, with no mixer needed. You can also freeze the dough to bake off just a few cookies at a time.
Hi hi! 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 milk chocolate chip cookie to add to your chocolate chip cookie recipe collection!
My Nutella recipe is also a recipe for Chocolate chip cookies with malted milk powder if you want to also add in something extra.
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. If you are after a larger scale chocolate chip cookie recipe, check out my perfect chocolate chip cookies post! I also have a collection of recipes using malted milk if you're after a way to use up your jar!
Small Batch Mini Egg Chocolate Chip Cookies
These malted milk 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 and freeze the rest of the cookie dough, or you don't need a full sized batch of cookies (as a baking blogger 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 chocolate chip cookie, and just used regular melted butter instead of using brown butter. 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 - add in some milk chocolate chips too if you would like!
- 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, but reduce the oven temperature slightly. Make sure to also add a few extra minutes on to the bake time to account for the frozen dough.
For a full breakdown on how to freeze cookie dough and how to bake cookies from frozen, check out my ultimate guide: How to Freeze Cookie Dough
Tips for perfect chocolate chip cookies
There are a few wee tricks that I use every time that I make chocolate chip cookie recipes, in order to get them to look as perfect as I can.
These tips are completely optional (except for baking using a scale), they are just little things that I use to get super pretty cookies that look nice and round!
The tips work especially well for recipes like these malted milk chocolate chip cookies which have chunky mix-ins such as mini eggs.
- Scoot your cookies. This involves cleaning them up when they come out of the oven by scooting them back into shape using a cookie cutter slightly larger than the cookie - scoot the hot cookie back into a circular shape.
- Press chocolate and mini eggs on top of the dough before baking. This step means that you get a nice distribution of mini eggs on the top of your cookie as it bakes.
- Add extra chocolate and mini eggs after baking. This is again an optional step, but I find that adding a few chopped mini eggs after baking looks super pretty.
For all my tips and tricks on perfect chocolate chip cookies, check out my mega base post: How to make perfect chocolate chip cookies
What is Malted Milk Powder?
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.
Why add malted milk powder to cookies?
Malted milk powder lends an amazing flavour to baked goods - a super deep flavour profile, with notes of toasted milk. It's super hard to describe the flavour, but just trust me on this - it's so good. It 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.
What does malted milk powder do in cookies?
When you use malted milk powder in baking 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.
What is a substitute for malted milk powder?
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. If you are outside of the US, Horlicks works well as a substitute I think!
Frequently asked questions
Can I substitute the mini eggs in the recipe?
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.
What cookie scoop do you use?
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 chocolate chip cookie recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as 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. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but 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!
Print
Malted Chocolate Chip Cookies with Mini Eggs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These malted chocolate chip cookies are a delicious twist on classic chocolate chip cookies. The addition of malted milk powder adds an amazing depth of flavour! Packed with dark chocolate chunks and chopped mini eggs, this is a small batch baking recipe that makes 12 chewy cookies, with no mixer needed. You can also freeze the dough to bake off just a few cookies at a time.
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 (50g not including the shell), 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.
If you would like to freeze the cookie dough, check out my post on how to freeze cookie dough
Keywords: Mini eggs, malted milk, malted chocolate chip cookies, chocolate chip cookies
Comments
so excited to make these!!!
★★★★★
These are great! I used chocolate malt beverage powder instead of malted milk powder (couldn’t find malted milk powder at the store anywhere). Also browned the butter (1 stick browned to a perfect 90g!). Not having to cream butter made these a cinch to make. Scooping was an absolute dream. They were definitely on my upper end of sweetness tolerance, but I think that’s probably because of the sweetened malt powder I used. Thanks for the great recipe, will make again for sure!
★★★★★
Hi hi! Yayyyyy so happy you loved them! 🙂
These are truely delicious and the recipe works perfectly. Now need to find a source of malted milk powder to take them to the next level 🙂
★★★★★
Hi Erin,
This is the second cookie recipe I have tried of yours and milk powder changed the taste to different level I don't know it is much better than the classic chocolate chip cookie recipe which I love it so much I made 4 times and freeze them so whenever I crave for some sweet I just make them and eat them fresh. Loved this recipe, I didnt have those mini egg chocolates so I used a mix of dark and hazelnut chocolate and added a bit cinnamon as I love and was sooooo good!
Thanks :))
Greetings from Turkish chic who lives in Bulgaria 🥰
Ah yayyy so happy you loved!
yay!!! weekend baking plans sorted!!
★★★★★
Had leftover malt powder from a different recipe, so we decided to give these a go. AMAZING. I may be biased- def a firm believer that these eggs are the best candy- but I cannot get over how good these were. They’re all probably going to be gone by morning. Thanks, Erin!
Hi! Yayyyy so happy you loved!!
Hi there! Do I still aim for 90g melted butter as the end result if I want to brown the butter?
Hi! Yessss start with about 120g
These were so simple to make! I made them with Horlicks and found they were a tad sweet, might try reducing the sugar next time around.
★★★★★
Ahhh so happy you loved! I think horlicks is sweetened right so that makes sense they were a wee bit sweet 🙂
i made these with chocolate eggs yesterday and they are delicious! didn't have malt powder but they were still AMAZING! i posted them on Instagram and completely forgot to tag you, but they look absolutely gorgeous!
★★★★★
Ahhh no worries, thank you so much for the lovely review!
I was wondering by how much I can reduce the sugar? Usually when I use half they get a bit cakey is there a way to prevent it? Love your recipes
Hi, I wouldn’t recommend reducing the sugar without trying the recipe first. Sugar is important for texture so removing it changes that as you’ve said - it gets cakey. I developed this recipe to use the amount of sugar as specified so I don’t know what reducing it will do sorry.
Loving these small batch recipes, I tried this one out with chick pea flour to make it gluten free and it's not too bad!
★★★★★
Ohhh that’s so good to know! So happy
You love them 🙂
These were INCREDIBLE. I couldn’t wait and had them right out of the oven and they were gooey, chocolate-y perfection but the next day (yes, had for breakfast) they were even better. The malt really adds nuance to an already spectacular cookie.
★★★★★
Ahhh so happy you loved them! 🙂
Made a double batch for Easter for a few friends using a bunch of random Easter eggs and Horlicks. I browned the butter like the Small Batch Chocolate Chip Cookie recipe. Amazing! Already had requests for more. I love how simple this method is, even though I adore my KitchenAid, sometimes its nice not to have to use it.
★★★★★
Yay! I'm the same - even though it's still one bowl to wash it somehow feels easier using a normal bowl and whisk?
Hot damn these are delicious! I am.....not a small batch person. BUT I made the 3x quantity on the recipe card and it was the perfect amount for a “bake some now freeze some for later” type situation. The flavor and texture are both fantastic. The malt really gives the dough an extra oomph and I really loved the mix of dark chocolate and the chocolate eggs. Will absolutely put these on the annual spring baking rotation.
★★★★★
I didn’t have any malted milk powder, but these were delicious anyways. The candy coating of the mini eggs makes a great crunch to go with the chewy cookie. I’m definitely saving some leftover mini eggs to make them again!
★★★★★
Yay so happy you loved them! I made them both with and without the malt and loved both!
These cookies are so yummy! So fun to chop up candy too. Definitely perfect for any leftover Easter chocolate eggs.
★★★★★
Thank you thank you thank you xx
Such a great recipe, it's a good job I only did a small batch because otherwise I would have demolished even more cookies in one sitting! Thank you
Yay I love to hear this!
Finally got around to making these cookies. In the oven, they were a little puffy, and I'm a big fan of crunchy cookies, so I'm so glad they flattened out but stayed soft in the middle! I also loved that I didn't have to drag out the mixer, and the small batch is perfect for a two-person household.
My only (slight) complaint would be the level of sweetness. I'd probably cut the sugar back a tiny bit on the next try. Overall, great success!
★★★★★
So happy you loved!
i made these and i loved them. I also didn't have malt powder so I substituted with chocolate milk powder aka milo powder, so they turned out a bit too sweet but def making again
Love love love these!! I didnt have the malt powder so substituted it for Milo and it was perfect! I also couldnt find the same candy eggs so used the m&m cripsy eggs which added a bit more malty taste. The extra little salt on top really brings it together ❤️
★★★★★
I’m planning on making these this weekend. Since I’m not going to find the eggs in October, would you go with M & M’s. Or just more chopped chocolate?
Hi! Either would work! M&M's would be delicious! I was planning on trying that for halloween!
I put a Christmas spin on these and made them with brown butter and Cadbury mini snow balls. 12/10 recommend them. They’re SO GOOD.
★★★★★
Made these and they are absolutely amazing. I did use Reese’s eggs instead of malted ones though. Very easy to make.
★★★★★
I used Ovaltine instead of malted milk powder for these cookies, and they did not disappoint. At all. I'm always a big fan of Erin's cookie recipes and cannot praise them enough.
★★★★★
So happy you loved them! x
Hi Erin
I made these cookies last night...they are AWESOMETACULAR! My hubby is quite finicky about food and he said these were THE BEST cookies he's tasted. The measurements are spot on and it was super easy to make. Thanks for the creation and wonderful recipe, it's a keeper!
★★★★★
Hello! I just made these and they spread out all over the pan flat like pancakes. I complete fail! I don't know where I went wrong.. I followed the recipe precisely and used a food scale to weigh out the ingredients. I was hoping you could offer some advice! Thanks
Hi! Was your oven too hot by chance? Oven temp being off is often what contributes to a big spread in cookies!
Omg these were so easy and so good!! Will definitely make again next Easter!
★★★★★
Delicious! Loved baking these with my preschooler
★★★★★
Super good and easy!
★★★★★
So delicious! I took them to an Easter lunch and everyone raved about how good they were!
★★★★★
Turned out perfectly, thank you for the recipe!
★★★★★
Made these for the 2nd time this Easter, they are just sooo good! Everyone loved them. The malt powder adds a nice flavor and the dark chocolate combined with the Cadbury eggs (my fav already) makes for such a rich, delicious combination. I’ll make these for Easter every year! Thanks for the great recipe!
★★★★★
Made these for Easter and they were amazing! Definitely something fun and with the added chocolate eggs!
★★★★★
These are amazing! Perfect softness/chewiness/crunchy edge ratio and they freeze really well. I subbed just normal milk powder in for the malt, and it added a really lovely depth of flavour. Thanks so much for another wonderful recipe. Also, scooting has majorly lifted my cookie game and changed my life in general since I started reading your blog.
★★★★★
I've never used a scale for baking, I've never used dark chocolate and I've never baked with malt powder..powder.... until THESE COOKIES. and let me tell you, they are SO GOOD. My five year old who thinks of herself as a cookie connoisseur told me they are the "goodest cookies" I have ever made and I can't say she's wrong. I regret not stocking up on mini eggs before Easter but I plan on trying again (and again) with regular milk chocolate. These will be a staple.
★★★★★
I just made these cookies for Easter. They were absolutely amazing. Chewy, and crispy at the same time. The malt in the recipe really makes the cookie. My kids loved them. Will definitely be a staple in my house! My first time measuring a recipe, worked well and pretty easy!
★★★★★
I meant weighing for recipe!
Ah yay I am so happy you loved! Baking with a scale is an absolute game changer! 🙂
Love the idea of small batch cookies. These were fabulously practical. I stored the dough in the freezer and baked only as many as was needed each time. My 7 year old was able to bake them in the toaster oven with a little adult supervision.
★★★★★
Wonderful cookie recipe! Loved the tip to press more egg bits on the outside before baking, they look so stuffed full of candies. Thank you for developing this for us. Here in the US all I could find was chocolate malted milk powder but it worked just fine!
★★★★★
These cookies were amazing and a huge hit with the family! The malted milk powder really added depth to the flavor just as you said. Another fantastic recipe from you. I'm go glad your recipes are in grams--using a scale is the only way to bake. 🙂
★★★★★
These were amazing! Best mini egg cookies I've ever baked. They were gone in 1 day!
★★★★★