One time I went on vacation with my dad, and he tried to take a box of whoppers through the line at security. It had already been opened, and they wanted to check inside the box. He then had a legit argument with the TSA about how if they wanted to dig inside his candy box, they were going to need to buy him a new one.
Well, I’m sure you’ll be shocked to know, they bought him no new box of candy. I mean, you just don’t argue with the TSA. Listen, I don’t like it any more than you do when they put me in that machine that basically shows them my naked body (does anyone else feel like this is the most awful part of traveling????) butI like to actually be able to get on the plane, so I would rather keep my mouth shut.
Steve likes to make things difficult, and refuse to get him, so they make him get a pat down. I feel like that would be, umm, way worse, but he is stubborn. Anyway, enough about airport security. Cookies are, like, 5 zillion times cooler!
I feel malt is sooooo under rated. I really don’t know why I haven’t put it into every baked good I’ve ever made. The sweet, strong taste pairs perfectly with milk, chocolate, beer, you name it!
These cookies give you a double dose with malted milk powder in the cookie base, and then the dough is stuffed with chocolatey malty Whoppers candy, and of course chocolate chips for an extra dose of chocolate–extra chocolate is always necessary. The Whoppers get a little soft as the cookies bake, but as they cool, they quickly return to their crunchy texture bringing a nice texture to these ultra-soft cookies.
Peanut butter cookies are usually my favorite,. but these babies give my normal peanut butter love a run for it’s money. They stay soft for days too–if you can keep ’em around that long. 😉
yield 3 dozen
- 2 1/4 cups white whole wheat flour
- 1/2 cup malted milk powder
- 1 tsp baking soda
- dash salt
- 1 cup fat free (or reduced at) cream cheese, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup dark chocolate chips
- 5 oz box of Whoppers
- In a medium bowl, whisk together flour, malt powder, baking soda and salt. Set aside.
- In the bowl of a stand mixture, beat softened cream cheese until fluffy. Beat in sugars until well combined. Add vanilla. Beat in eggs one at a time.
- Slowly, stir in dry ingredients until combined, scraping down sides of the bowl when necessary. Gently, fold in chocolate chips and Whoppers.
- Refrigerate dough for at least 30 minutes. Preheat oven to 375. Line two large baking sheets with Silpat or parchment paper.
- Roll chilled dough into 1″ balls and transfer to baking sheet. Bake until edges are golden and cookies are just set, about 10-12 minutes. Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in a not quite airtight container (if they don’t breathe, they lose their texture, but I wouldn’t leave them next to a vent either) for 5-7 days.