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
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
Nutrition
