Hamdi Saidani Ree Drummond’s “secret weapon” in these cookies is the malted milk powder. It doesn’t make the cookies taste like a malted milkshake; instead, it provides a deep, toasted, almost “nutty” background flavor that enhances the chocolate and creates an incredibly soft, tender texture.
While most cookie recipes use semi-sweet chips, Ree opts for milk chocolate chips. The combination of the milky chocolate and the malted powder gives these a nostalgic, old-fashioned bakery vibe that sets them apart from your standard chocolate chip cookie.
Pioneer Woman Malted Chocolate Chip Cookies Ingredients
- 1 cup (2 sticks) Salted butter, softened
- 3/4 cup Golden brown sugar, packed
- 3/4 cup Granulated sugar
- 2 Large eggs (room temperature)
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 1/4 tsp Baking soda
- 1 1/4 tsp Salt
- 1/2 cup (rounded) Malted milk powder
- 1 bag (12 oz) Milk chocolate chips
How To Make Pioneer Woman Malted Chocolate Chip Cookies Recipe
- Creaming: Preheat oven to 375°F (190°C). Cream the butter and both sugars until light and fluffy.
- Wet Ingredients: Beat in eggs one at a time, followed by the vanilla.
- The Dry Mix: Whisk flour, baking soda, and salt. Add gradually to the mixer on low.
- The Malt: Beat in the malted milk powder until just combined.
- Chips: Fold in the milk chocolate chips by hand.
-
Bake: Drop onto an ungreased sheet and bake for 10–12 minutes.
- 10 minutes: Soft and chewy.
- 12 minutes: Crisp edges.
- Cool: Let them rest on the pan for 3 minutes before moving to a wire rack.
Recipe Tips for Success
- Room Temp Eggs: Cold eggs can seize the creamed butter. Soak cold eggs in a bowl of warm water for 5 minutes if you’re in a hurry.
- The Malt Brand: Use a standard malted milk powder (like Carnation). Ensure it is the original flavor, not chocolate-flavored, to keep the balance of the dough right.
- Don’t Overmix: Once the flour and malt go in, mix only until you no longer see white streaks. Overmixing leads to tough cookies.
- Salt Balance: Ree uses salted butter and 1 1/4 tsp of salt. This is intentional to balance the sweetness of the milk chocolate and malt.
What To Serve With Pioneer Woman Malted Chocolate Chip Cookies Recipe
- Classic: A tall, ice-cold glass of milk.
- Dessert Hack: Sandwich a scoop of vanilla bean ice cream between two cookies for a malted ice cream sandwich.
- Warm Drink: Pairs perfectly with a hot latte or black coffee to balance the sweetness of the milk chocolate.
Storing & Reheating Tips
- Storage: Store in an airtight container for up to 5 days. Throw a piece of white bread in the container to keep them extra soft.
- Freezing: You can freeze the baked cookies for up to 3 months, or freeze the dough balls to bake fresh later.
- Reheating: 10 seconds in the microwave makes them taste like they just came out of the oven.
Pioneer Woman Malted Chocolate Chip Cookies Nutrition Facts (Estimated per cookie)
Based on 24 cookies:
| Nutrient | Amount |
| Calories | 240 kcal |
| Protein | 3g |
| Fat | 12g |
| Carbohydrates | 31g |
| Sugar | 22g |
| Sodium | 280mg |
FAQs
Can I use semi-sweet chocolate instead?
You can, but the milk chocolate is part of the specific “malted” flavor profile Ree intended. If you use semi-sweet, the cookies will be less “malt-shop” style and more traditional.
Why 375°F? Most cookies are 350°F.
The slightly higher temperature helps set the edges quickly while keeping the center soft, which is a hallmark of this recipe.
What if I can’t find malted milk powder?
You can leave it out, but the cookies will lose that specific depth and softness. There isn’t a direct 1:1 substitute that provides the same flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Everything Cookies Recipe
- Pioneer Woman Cut-Out Cookies Recipe
- Pioneer Woman Brown Butter Cookies Recipe
Pioneer Woman Malted Chocolate Chip Cookies Recipe
Description
Pioneer Woman Malted Chocolate Chip Cookies are a nostalgic, elevated version of the classic chocolate chip cookie, featuring the distinct “malty” flavor of an old-fashioned milkshake. The dough is enriched with malted milk powder and a precise balance of salt to offset the sweetness of the milk chocolate chips. Baked at a high temperature, these cookies achieve a perfect contrast between soft, chewy centers and slightly crisp, golden edges.
Ingredients
Instructions
- Creaming: Preheat oven to 375°F (190°C). Cream the butter and both sugars until light and fluffy.
- Wet Ingredients: Beat in eggs one at a time, followed by the vanilla.
- The Dry Mix: Whisk flour, baking soda, and salt. Add gradually to the mixer on low.
- The Malt: Beat in the malted milk powder until just combined.
- Chips: Fold in the milk chocolate chips by hand.
- Bake: Drop onto an ungreased sheet and bake for 10–12 minutes.
- Cool: Let them rest on the pan for 3 minutes before moving to a wire rack.
10 minutes: Soft and chewy.12 minutes: Crisp edges.
Notes
-
Room Temp Eggs: Cold eggs can seize the creamed butter. Soak cold eggs in a bowl of warm water for 5 minutes if you’re in a hurry.
The Malt Brand: Use a standard malted milk powder (like Carnation). Ensure it is the original flavor, not chocolate-flavored, to keep the balance of the dough right.
Don’t Overmix: Once the flour and malt go in, mix only until you no longer see white streaks. Overmixing leads to tough cookies.
Salt Balance: Ree uses salted butter and 1 1/4 tsp of salt. This is intentional to balance the sweetness of the milk chocolate and malt.
