These malted dark chocolate Cadbury egg cookies are speckled with candy coating resulting in both a chewy and crispy texture that you won’t be able to resist.

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Growing up I never really like the Cabury eggs, neither cream filled or caramel filled. In general I did not enjoy any gooey centered candy, which included gushers and those gooey centered strawberry hard candies. But then Cadbury came out with mini chocolate eggs without any filled, just a pretty candy coating. They are basically giant M&Ms, but for some reason I like them better.

I specifically love the dark chocolate version of the Cadbury mini eggs. While most of them are eaten straight out of the bag, I sometimes manage to save enough to create a recipe with them. This year I finally had enough will power to save enough to make cookies! It helps when you buy an extra bag…

Normally, my go-to chocolate chip cookie recipe is my classic chewy (and also one of the most popular recipes on my blog), but for some reason malted cookies make me think of Easter. So instead I modified a recipe I had previously shared for a malted chocolate chip cookie instead.

These cookies go against my rule of always using real butter. But you know what? Sometimes rules are made to be broken. And sometimes there’s just something about the texture you can from baking cookies with butter flavored vegetable shortening. I’d say they are one step closer to being dairy free if that’s something you look for – except for the malted milk powder, chocolate syrup, and chocolate.

I will say chopping those eggs was a battle, but you could make life easier on yourself by pulsing them in a food processor. But it was worth the effort. These chewy rich cookies are elevated by crispy bits of chopped candy coating flecks throughout the dough, creating a lovely texture. It’s crispy without being crunchy which is a lovely attribute.

And that dark chocolate is even better paired with the malted milk powder than I had hoped for. So grab some malted milk powder and set aside some Cay eggs because you’re going to want to make these! Even if you’re picking them off on sale post-Easter ;-).

Four years ago: Spring Cleaning & Organizing: POP to it with OXO

Six years ago: Toasted Coconut Bird’s Nest Krispies Treats

Seven years ago: Oven-Fried Parmesan-Panko Crusted Tilapia

Ten years ago: Orange Beef

MALTED DARK CHOCOLATE CADBURY EGG COOKIES

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Yield: Approximately 3 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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
• 2 cups chopped dark chocolate Cadbury mini eggs

Directions

1. In a large bowl, blend together the shortening and sugar until light and fluffy, about 2 minutes.
2. Add malted milk powder, egg, chocolate syrup, and vanilla, blending until combined.
3. 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 chopped chocolate eggs by hand.
4. Shape into 2 inch balls and refrigerate for 30 minutes (or overnight).
5. Preheat oven to 375 degrees. Bake for 8-10 minutes or until edges become to brown. Middle should be slightly underdone and still puffy when you remove them from the oven.
6. Allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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Homemade hot chocolate is the way to be, especially when there is malted milk powder involved! Whip up this easy malted hot chocolate mix to warm up on the next chilly evening by the fire.

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Now that I have officially had 4 Thanksgiving dinners, I’m finally ready to dive head first into holiday baking – just in time for me to pack up my entire kitchen and move.

Yes, the time has finally come and this coming weekend we will be moving into the new place! Hopefully we can finish painting the interior of the house this week before moving all the furniture in and then it should be smooth sailing from there.

Moving to a new place in-town is so much easier, especially since there is overlap in the leases so many things don’t even have to be packed. I’ve just been loading up my car and dropping things off most days since it’s not too far off my normal route to and from work. But this weekend a moving truck will be required for the bigger stuff.

But I digress, back to the holiday baking train of thought.

Every year I make a batch of homemade hot chocolate mix and change up the flavor ever so slightly. Since I recently made peppermint marshmallows, it seemed like the opportune time to go ahead with this tradition of mine.

This year I added some malted milk powder to my regular hot chocolate mix recipe. That extra hint of richness made for one killer cup of cocoa and was especially welcomed after a long, cold day. Bag it up with some homemade marshmallows and place inside of a festive mug for a cute gift!

Creamy Cocoa Recipes for Cold Days

• Artisanal Marshmallow Hearts from Art of Natural Living
• Dulce de Leche Hot Chocolate from Palatable Pastime
• Mexican Hot Chocolate from That Recipe
• S’mores Hot Chocolate from Hezzi-D’s Recipe Box
• White Hot Cocoa Mix from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

HOMEMADE MALTED HOT CHOCOLATE MIX

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Yield: 20 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1-1/2 cups unsweetened cocoa powder
• 3/4 cup malted milk powder
• 1 cup white chocolate chips
• 1/2 cup semi sweet chocolate chips
• 1/4 tsp salt

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months. (I like to use the empty cocoa powder tins to store the mix.)
4. To make, put 1/4 to 1/3 cup of the mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.

Source: Adapted from Homemade Peanut Butter Hot Cocoa Mix.

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I am not sure what it more exciting, the prospect of watching college football all day every Saturday, or having an excuse to whip up baked goods involving the best food combination ever? Today I have the honor of being a bridesmaid in one of my best friends’ wedding and therefore will not be partaking in the day’s football festivities, but I will have an emergency stash of buckeye candies with me. It’s in Cleveland, OH after all, totally acceptable to bring a stash to the wedding.

To kick things off, I am sharing a layer cake with you today. Inside it is a malted marble cake, which gets frosted with a malted peanut butter frosting, with some crushed peanut butter malt balls in the middle layer, and topped with even more peanut butter malt balls! It that enough malt for you? My cake decorating skills still need some work, but hey you gotta make layer cakes to get better at them.

Oh and my Ohio State Buckeyes are pre-season ranked #2 in the AP poll. Kind of makes me nervous since we were ineligible for a bowl game last year, and therefore didn’t get a true feel for how good we were last year. Regardless I’m sure it’ll be an emotional season like always. After all we’re not crazy, we’re nuts! Hah ha, I crack myself up.

Two years ago: Stone Fruit Hand Pies

MARBLE MALT CAKE WITH PEANUT BUTTER MALT FROSTING

Serves 12

Ingredients:

CAKE

2-3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups sugar

1/2 cup vanilla malted milk powder

5 eggs

1-1/2 tsp vanilla extract

1 cup plus 2 Tbsp milk

1/3 cup cocoa powder

FROSTING

3 sticks (1-1/2 cups) unsalted butter, room temperature

1 cup creamy peanut butter

4-1/2 cups confectioners’ sugar, sifted

1/2 cup vanilla malted milk powder

Pinch  salt

2 tsp vanilla extract

3 Tbsp heavy cream

2 cups Reeses peanut butter malted milk balls (1/3 cup of it chopped)

Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans, set aside.
2. In a bowl, whisk the flour, baking powder and salt.
3. In an electric mixer fitted with the whisk attachment, beat the butter on high until creamy, 2 minutes. With the machine on, gradually add the sugar and beat, scraping the bowl, until fluffy, 8 minutes. Blend in the malted milk powder. Beat in the eggs one at a time, scraping the bowl. Beat in the vanilla. At low speed, add the flour mixture in three additions, alternating with the milk. Mix until smooth.
4. Transfer 2 cups of batter to another bowl; stir in cocoa powder. Divide and pour the remaining yellow batter into prepared pans cake pans. Spoon blobs of cocoa batter on top of the yellow batter. Using a butter knife, swirl in the cocoa blobs. Bake for 35 minutes; invert and let cool on a rack.
5. To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar, malted milk powder and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes.
6. Place one cake, rounded side up, on a cake stand. Spread with 1 cup frosting. Sprinkle with 1/3 cup chopped peanut butter malted milk balls. Top with the remaining cake, flat side up. Spread with the remaining frosting and decorate with more candies.

Source: Cake adapted from Everyday with Rachael Ray. Frosting adapted from Everyday Annie.

This burger is proof that I have a deep love for peanut butter and will put it on just about anything. Yes you heard me. Peanut butter melting on top of a burger was as glorious and a gooey peanut butter cookie fresh out of the oven – at least to me. But the burger is only a part of an entire meal. It is the star but there are other necessary players in order to complete this belly-fulfilling-journey. Emphasis on the FILLING.

What’s a burger without fries? I personally prefer my fries to be crispy and often order my fries to be double fried at restaurants, but these slim fries are baked which means they are a little healthier and easier to control how crispy they get. Of course being slim fries they got crispy faster than thick fries would, which was also fine by me! Definitely a good fry recipe to be dipped into some homemade ketchup and served alongside all kinds of burgers.

Last but not least there’s the milkshake. Paired with a peanut butter burger it’s a no-brainer to choose chocolate. Unless you are me and tend to not enjoy chocolate shakes. However, in this situation paired with the peanut butter, it was perfect. Especially with the malted powder, which I used vanilla instead of chocolate just due to my personal preferences. I did drizzle some fudge sauce over the top but I think it would’ve been prettier if I had put a dollop of whipped cream on top first.

Overall, this was a fantasticly indulgent meal and much needed fat-kid food to sooth my recent stress levels. Would I put peanut butter on my burger again? You bet I would! Maybe next time I will get daring and do it with cheese too.

One year ago: German Chocolate S’mores Gooey Cake Bars

PEANUT BUTTER BURGERS WITH SLIM JIM FRIES AND CHOCOLATE MALTED MILKSHAKES

Serves 4

Ingredients:

BURGERS

1 lb. ground beef

1 tsp salt

1 tsp pepper

3/4 cup creamy peanut butter

8 slices cooked bacon, optional (I used turkey bacon)

4 burger buns, toasted

FRIES

3 lb. russet potatoes, peeled (if desired) and sliced into 1/4-inch strips

3 Tbsp olive oil

1-1/2 tsp seasoned salt

1 tsp pepper

MILKSHAKES

4 cups chocolate ice cream (I used double churned low fat)

1 cup 2% milk

1/2 cup vanilla or chocolate malt powder

1 Tbsp vanilla extract

Whipped cream and hot fudge sauce, optional

Directions:

1. Pre-heat oven to 425 degrees. Line two baking sheets with aluminum foil and place a wire rack on top of each. Spray the rack with nonstick spray.
2. Add ground beef to a large bowl and season with salt and pepper. Form into four equal patties and then let sit at room temperature. Preheat grill to medium-high heat.
3. Meanwhile, in a large bowl toss the fries with olive oil. Add the seasoned salt and pepper and arrange the fries in single layer on the prepared baking sheets. Bake for 20 minutes, flip over each fry, then bake for another 15-20 minutes or until desired doneness.
4. About 15 to 20 minutes before the fries are ready, grill the burgers about 4 minutes per side or until desired doneness. Remove from the grill and cover with foil.
5. For the milkshakes, in a blender, combine the ice cream, malted milk powder and vanilla. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached. Divide between four glasses and top with whipped cream and hot fudge sauce if using.
6. To assemble burgers warm the peanut butter in the microwave for 30 seconds. Place a burger on its bun and top with warmed peanut butter and 2 slices of bacon if desired and add the top of the burger bun.
7. Serve the burgers fries and milkshakes!

Source: Half Baked Harvest

On Tuesday, my fabulous purple bangs were dyed back to brown and also had lowlights put in while I was at it. As much as I am unhappy about this transition (and feel like an imposter when I look in the mirror), I decided to make myself feel better by coming up with the theory that the brown hair will send good vibes into the world, making my experiments work better and therefore help me graduate sooner and get a job (hence the need for normal looking hair). Sure enough, the experiment that has been an extra pain lately finally worked! I call it my brown hair magic, and you cannot make fun of me because it’s working. It’s also my birthday tomorrow, so I can do what I want.

I’m going to go ahead and tell you that this ice cream might be one of my favorite homemade versions ever. That should mean a lot since I have made ice cream flavors consisting of peanut butter cup s’mores, double cake batter truffle, and Reese’s peanut butter cup. The ice cream base is malted vanilla which is heavenly enough on its own, but then chopped up homemade cosmic brownies are thrown in along with some extra sprinkle action. The best part about making the cosmic brownies from scratch, is that I under baked them for extra fudgy gloriousness.

P.S. Tonight is the start of Beale Street Music Fest – I like to pretend it’s a weekend-long party dedicated to my birthday every year.

One year ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza

MALTED VANILLA COSMIC BROWNIE CHUNK ICE CREAM

Makes about 1-1/2 quarts

Ingredients:

1 cup milk (I used2%)

3/4 cup sugar

Pinch of salt

1 vanilla bean, split lengthwise

2 cups heavy cream

1/2 cup vanilla malted milk powder

5 egg yolks

2 cups chopped cosmic brownies (store bought or homemade)

Rainbow chips or sprinkles (optional)

Directions:

1. Warm the milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. Remove the bean pod.
2. In a large bowl, whisk together the heavy cream and malt powder. Set aside.
3. In a separate small bowl, whisk together the egg yolks. Slowly pour some of the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Whisk it into the malted milk mixture. Allow to cool, then cover and chill the mixture thoroughly in the refrigerator, overnight.
5. Freeze ice cream in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped brownies and sprinkles if using. Freeze for at least 4 hours.

Source: Adapted from The Perfect Scoop and Nutmeg Nanny.

Post updated 4/25/18, picture above is the original.

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STRAWBERRY MALTED PANCAKES

Source: Adapted from King Arthur Flour.

Check out all the other contributors to the pancake party as well. It’s been going on all July so there as tons of great pancakes to drool over.

One year ago: Peanut Butter Sandwich Bread

These cookies are one of my all-time favorites. Chewy, with peanut butter and chocolate chips, and malted milk flavor. 

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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!

MALTED CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Print

Yield: Approximately 3 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

1. In a large bowl, blend together the shortening and sugar until light and fluffy, about 2 minutes.
2. Add malted milk powder, egg, chocolate syrup, and vanilla, blending until combined.
3. 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.
4. Shape into 2 inch balls and refrigerate for 30 minutes (or overnight).
5. 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.
6. Allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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Source: Adapted slightly from Pinch of Yum.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE