Malted & Salted Caramel Chip Cookies – salted caramel chips and malted milk powder come together to form one amazing cookie. The result is a soft and chewy cookie that is malty, sweet with a hint of salt. Pure deliciousness!
Say helloooooo to the best cookies ever.
At least I’ll think they’re the best cookies ever until I make cookies again and declare those the best cookie ever. That’s just how things work around here.
Seriously though these are just so good. The immediately stuff 3 cookies into your mouth kind of good. Not saying that’s what I did or anything.
It’s funny how the idea for a recipe can take hold and then change in unexpected ways as you start making it. I had the words “salted and malted cookies” on my recipe idea list for a while and finally decided to make these as a chocolate chip cookie. As I looked in my cupboard for the chocolate chips though, I saw the package of Hershey’s sea salt caramel chips I bought about a month or so ago but hadn’t been exactly sure what to do with yet. As soon as I saw them I knew they would be absolutely perfect for these cookies.
Have you ever had a malt shake? We don’t seem to have them here in Canada, at least not anywhere I’ve ever been. Which is a shame, because I love them! I think the first time I tried one was when I was maybe 12 or 13 on a trip down south to the USA, and I now prefer them over a regular milkshake. But I hardly get to enjoy them (sad for my taste buds but probably great for my waistline) due to them not being a thing here. I think the last time I had one was 3 years ago when my sister and I were in Disney World.Way too long!
Anyways, you can make one if you get malted milk powder which also happens to be what I wanted to use in these cookies to get that lovely malted taste but apparently you can’t find that here either!!! WTF Canada? Why are you lacking on the delicious things?!
I ended up getting Ovaltine which I suppose is somewhat similar but I think malted milk powder would be even more delightful. If you can find some of that, use it to make these! Even using Ovaltine these are still pretty damn delish. The malted flavour adds another element to these cookies that brings them from “these are good” to “these are AWESOME”.
What else can I say about salted caramel? Does anyone else have an obsession with it? I’m a bit batty over it to be honest. I wouldn’t say I have a sweet tooth or a salty tooth (it totally depends on my mood or I just go back and forth between the two) but maybe, just maybe I have a salty & sweet tooth. That can be a thing.
The salty-sweet combo is just heaven to me. Especially in the form of salted caramel. The flavours of the caramel just seem to be intensified, and the combination is just so compelling. Paired with the malt flavour? Heaven. Pure heaven. These cookies are soft, chewy and addicting!
Enough of my rambling. Here is the recipe for these scrumptious Malted & Salted Caramel Chip Cookies, I hope you enjoy them as much as I have!
If you try this recipe please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it!
Malted & Salted Caramel Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups flour
- 1/2 cup malted milk powder or Ovaltine
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 package Hershey's sea salt caramel chips
Instructions
- Preheat oven to 350°F.
- Ina large mixing bowl, cream together the butter and sugars until light and fluffy, approximately 3 minutes.
- Mix in vanilla, and then eggs one at a time, fully mixing together before adding the other.
- In medium mixing bowl, sift in the flour and then stir in the malted milk powder/Ovaltine, baking soda, baking powder and salt.
- Gradually add the flour mixture to the butter mixture, using low-medium speak on the mixer.
- Stir in the caramel chips.
- Scoop the cookie dough onto a cookie sheet (I lined mine with parchment paper). You should be able to fit 12 per cookie sheet. These spread a good bit so I wouldn't do any more than that unless you have an extra large cookie sheet.
- Bake for 14-16 minutes, until light golden brown on the edges.
Just had to take a bite.
Pingback: Pineapple Fried Rice - Zest & Simmer