This Whopper cookies recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
The old-fashioned flavor of malted milk powder, creamy frosting and a soft and chewy texture creates the perfect cookie bite! It’s hard to eat just one of these irresistible malted milk cookies.
What Makes this Recipe Special
The old-fashioned deliciousness of malted milk powder along with a soft and chewy texture creates the perfect cookie bite!
Key Ingredients
- Malted milk balls – I use Whoppers (one 5oz box is enough) because they’re easy to find but any malted milk balls will do.
- Malted milk powder – It’s the secret to these amazing malted milk cookies!
- Sugar – This recipe calls for both powdered sugar and brown sugar. I’m partial to Dixie Crystals (called Imperial in some markets).
Step-by-Step Directions
Step 1: Cream butter and brown sugar together until fluffy and creamy.
Step 2: Beat in egg.
Step 3: Beat in vanilla and sour cream.
Step 4: In separate bowl, whisk together flour, malted milk powder, baking soda and salt.
Step 5: Gradually blend in flour mixture with butter and sugar mixture. Cover dough with plastic wrap and chill 20-30 minutes in the refrigerator.
Step 6: Roll dough out to about 1/4-inch thickness and cut with a round cookie cutter. Mine is about 2 1/4-inches.
Step 7: Place cookies an inch apart on a non-stick cookie sheet or one lined with parchment paper or a Silpat. Repeat with other half of the dough.
Step 8: Bake cookies 9-11 minutes or until edges of cookies are turning golden brown. Remove to wire rack to cool completely.
Step 9: Mix powdered sugar, malted milk powder, butter and milk into a soft, spreadable icing.
Add milk if needed to reach desired consistency.
Step 10: Spread cooled cookies with a layer of frosting.
Step 11: Sprinkle chopped Whoppers on top of the frosting.
Helpful Tips
- Be careful when chopping the malted milk balls; they’re slippery little suckers.
- Chill dough 20-30 minutes before rolling out. Dough is sticky so make sure to flour your workspace well. Roll dough out to 1/4-inch thickness.
- Store cookies in an airtight sealed container.
Recipe FAQ
One 5-ounce box will be enough! You can use any brand of malted milk balls though.
I use a 2-inch or 2 1/2-inch round cookie cutter and I end up with about 3 dozen cookies. You could use any shape or size but cooking time may need to be adjusted accordingly.
Other Recipes You’ll Love
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
a Rafflecopter giveawayGiveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories
Whopper Cookies (Malted Milk Cookies)
Ingredients
Cookies
- ½ cup butter softened
- 1 cup brown sugar packed
- 1 egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 ¾ cup all-purpose flour
- ⅓ cup malted milk powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Frosting
- 1½ cups powdered sugar sifted
- 2 tablespoons unsalted butter softened
- ¼ cup malted milk powder
- ¾ teaspoons vanilla extract
- 2 tablespoons milk
- 1 cup chocolate covered malted milk balls (Whoppers) roughly chopped
Instructions
- In mixing bowl, cream together butter and brown sugar until smooth and creamy. Mix in egg, then mix in sour cream and vanilla extract.
- In medium bowl, whisk together flour, malted milk powder, salt and baking soda. Gradually add and beat in with butter and sugar mixture. Cover dough with plastic wrap and chill 20-30 minutes in refrigerator.
- On well-floured surface, roll half of the dough out to 1/4-inch thickness. Cut with a round cookie cutter and place cookies an inch apart on a non-stick cookie sheet or one lined with parchment paper or a Silpat. Repeat with other half of the dough.
- Bake Whoppers cookies 9-11 minutes or until edges are golden. Remove to wire racks to cool completely.
To Make Frosting
- In mixing bowl, beat powdered sugar, butter, malted milk powder, vanilla extract and milk until smooth and creamy. Add milk if needed to reach desired consistency. Spread frosting over cooled cookies and sprinkle chopped Whoppers malted milk balls on top.
Notes
- One 5-oz box of Whoppers is all you need for this recipe.
- Be careful when chopping the malted milk balls; they’re slippery little suckers.
- Chill dough 20-30 minutes before rolling out. The dough is sticky so make sure to flour your workspace well. Roll dough out to 1/4-inch thickness.
- Store cookies in an airtight sealed container
Toni says
Loved these cookies!! My kids really can’t stop eating them!
Chef Dennis says
My wife super loved this!
Kayla DiMaggio says
Whoppers used to be one of my favorite candies as a kid! These were so good!
Liz says
They’re absolutely delicious in these Whopper cookies!