These cookies are one of my all-time favorites. Chewy, with peanut butter and chocolate chips, and malted milk flavor.
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.
Every time I have made these cookies since the first, I honestly have the same reaction all over again. They are a huge hit among everyone who is lucky enough to try them too.
Post updated 7/26/20, photos above and below are the originals.
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!
Thanks so much to everyone who contributed!
- 1 cup butter flavored shortening, room temperature
- 1-1/4 cup packed brown sugar
- 1/2 cup malted milk powder
- 1 egg, room temperature
- 2 Tbsp chocolate syrup
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/2 cups peanut butter chips
- 1 cup semisweet chocolate chips
- In a large bowl, blend together the shortening and sugar until light and fluffy, about 2 minutes.
- Add malted milk powder, egg, chocolate syrup, and vanilla, blending until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in peanut butter chips and chocolate chips by hand.
- Shape into 2 inch balls and refrigerate for 30 minutes (or overnight).
- 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.
- Allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Source: Adapted slightly from Pinch of Yum.
Did you make this recipe? I want to see!