Malted Chocolate and Peanut Butter Chip Cookies

Have you ever made a cookie so good you want to eat the entire batch all at once before they have the slightest chance to age? These cookies fall under that category. So soft and chewy, with a hint of malted milk and filled with both milk chocolate and peanut butter morsels – because it is pretty much blasphemy to make a dessert without peanut butter in my kitchen. I ended up mailing a bunch of them to my friend Megan for her birthday – and she was as addicted to them as I was!

“Oh sweet glorious cookie of mine. I’ll just have one more… Okay for real just one more. Crap I want another. I need to go to the gym before I cave and sit down on the couch with the entire batch on my lap. Then after I work out I can totally justify one more ;-).” – Seriously that happened.

Speaking of cookies, anyone who was involved with The House Of Mews Bake Sale needs to check out this month’s issue of The Lamplighter, a newspaper released in Midtown of Memphis where the House of Mews is located. There is an article on page 8!


Makes approximately 32 cookies


1 cup butter flavored Crisco, room temperature

1-1/4 cup packed brown sugar

1/2 cup malted milk powder

2 Tbsp chocolate syrup (I used 1 Tbsp hot fudge ice cream topping + 1 Tbsp milk)

1 Tbsp vanilla extract

1 egg

2 cups flour

1 tsp baking soda

1/2 tsp salt

1-1/2 cups peanut butter chips

1 cup milk chocolate chips


  1. In a mixing bowl, combine first 5 ingredients. Beat for 2 minutes. Add egg.
  2. Combine flour, soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in chocolate and peanut butter chips.
  3. Shape into 2 inch balls and refrigerate for 20-30 minutes.
  4. Preheat oven to 375 degrees. Bake for 8-12 minutes or until edges become to brown. Middle should be slightly underdone and still puffy when you remove them from the oven.

Source: Adapted slightly from Pinch of Yum.


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