Double Malted Milk Cookies with Whoppers and Chocolate Chips
Soft-baked cookies loaded with malted milk powder and chopped Whopper candies create an intense malt flavor that candy lovers will adore. The addition of instant vanilla pudding mix keeps these cookies exceptionally tender while chocolate chips add richness. Perfect for potlucks, bake sales, or when you want to surprise guests with a nostalgic treat that transforms childhood candy into sophisticated cookies. The strategic placement of Whopper pieces on top creates beautiful bakery-style presentation.
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup malted milk powder
- ½ cup instant vanilla pudding mix, not sugar-free and not cook & serve2 teaspoons cornstarch1:1standard
maintains structure but less flavor
- 1 teaspoon baking soda
- salt(optional)
- 1 ¼ cups Whoppers, halved or coarsely choppedmalted milk balls1:1standardadds dairy
any brand works well
- 1 cup semi-sweet chocolate chipsmilk chocolate chips1:1standardadds dairy
sweeter flavor profile
Instructions
- 1
Cream butter, sugars, egg, and vanilla on medium-high speed until well combined
- 2
Add flour, malted milk powder, pudding mix, baking soda, and salt, beating on low speed until just combined
- 3
Fold in chopped Whoppers and chocolate chips until just distributed
- 4
Form dough into 15 equal balls and flatten slightly
- 5
Arrange some Whopper pieces and chocolate chips on top of each dough ball for visual appeal
- 6
Check undersides to ensure no large Whopper pieces will sit directly on baking sheet
- 7
Refrigerate dough balls for at least 2 hours
- 8
Preheat oven to 350F and line baking sheet
- 9
Bake for 11 minutes until edges are set but centers remain slightly glossy
- 10
Cool cookies on baking sheet for 10 minutes before serving
Tips
Refrigerate dough for at least 2 hours to prevent excessive spreading and maintain thickness during baking.
Position Whopper pieces strategically on dough tops before baking for bakery-style appearance and better visual appeal.
Allow cookies to cool completely on the baking sheet rather than transferring to prevent breaking while still warm.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be refrigerated for up to 5 days before baking
Serve at room temperature for best texture and flavor
Common Mistakes
Chill dough properly to avoid thin, flat cookies that spread too much during baking.
Check Whopper placement on undersides to prevent direct contact with baking sheet which causes burning.
Do not overbake as cookies continue firming while cooling on the sheet.
Substitutions
any brand works well
maintains structure but less flavor
FAQ
Can I freeze the cookie dough?
Yes, form dough balls and freeze on a tray, then transfer to bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I cannot find instant vanilla pudding mix?
Substitute 2 teaspoons cornstarch for the pudding mix. The cookies will still be tender but lack some of the vanilla flavor depth.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 1 week. The texture remains soft due to the pudding mix ingredient.