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!
Table of contents
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:
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
- 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 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
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! 🙂
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!