If you’re like me, you probably have a bowl of Halloween candy that’s been sitting around for weeks being slowly picked over until all the “good ones” are gone. I’m not especially snooty when it comes to candy consumption, but there are definitely some candies I can only eat a few of before I need to take a break. Don’t get me wrong, I have been and probably always will be a Whopper girl, but I can only eat a handful before the malted milk has me running for a glass of milk to quench the dryness in my throat. So why don’t we just put two and two together and make the best of both worlds—chocolate chip whopper cookies served with a tall glass of milk.
These cookies are the perfect addition to any holiday potluck at work or even an easy dessert for Thanksgiving, for your non-pumpkin pie fans. You could even shave some left over Hershey’s bars to make these truly a leftover Halloween candy treat.
2 1/4 cups all-purpose flour
1/2 cup malted milk powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped Whoppers candies
Preheat oven to 350 F. Line a large baking sheet with foil and set aside.
In a large bowl, whisk flour, malted milk powder, cornstarch, baking soda and sea salt together. Set aside.
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
Stir in the chocolate chips and malted milk balls. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.
Bake cookies for 15-20 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet until completely cool.
Recipe from Two Peas and Their Pod.