Imagine biting into a cookie that's not just another ordinary sweet treat, but a flavor explosion that combines the nostalgic crunch of malt balls with rich, gooey chocolate chips. These Chewy Chocolate Malt Ball Cookies are about to become your new obsession, promising a dessert experience that will make your taste buds dance and your friends beg for the recipe. With a perfect balance of crispy edges, soft centers, and irresistible malted chocolate chunks, these cookies are the ultimate comfort food that transforms an everyday moment into a delightful celebration of flavor.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate malt balls, chopped
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Roughly chop chocolate malt balls into smaller pieces, leaving some chunks for texture.
- Fold in chopped malt balls and chocolate chips into the cookie dough using a spatula.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 9-11 minutes, or until edges are lightly golden and centers appear slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the ideal cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop to create consistent sizes.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Chop malt balls roughly to create varied texture and prevent them from completely disintegrating during baking.
- For extra indulgence, slightly underbake the cookies to maintain a chewy center.
- Store in an airtight container to maintain freshness and soft texture.
- For best flavor, use high-quality chocolate chips and fresh malt balls.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
