I usually whip up cookies in no time, with no problems.
These? No.
They were too flat, they were too crispy, the bottoms were burnt before the centers were done, they had too many calories, etc.
Okay, so I fixed all of the problems, except for that last one. Calories are delicious, so I decided to just leave that alone.
This recipe is from Taste of Home, but I changed it up a bit to turn these into bars. It only took me three test batches before I got the idea.
Don’t even ask what happened to the test batches. I’ll admit to nothing.
Now, y’all know that I do quite a lot of baking, so when I say that something is just plain fabulous and a new favorite, I hope you’ll know that I mean it. These are fabulous. They are a new favorite.
My husband took one bite and exclaimed, “These are amazing!”
I usually have to ask him for his opinions and then I always get “They’re good.” No exclamation points attached or anything.
So, yeah. These are amazing! Eat ’em.
Malted Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter
- 1 1/4 cups packed brown sugar
- 1/2 cup malted milk powder
- 2 tablespoons chocolate syrup
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups semisweet chocolate chunks
- 1 cup milk chocolate chips
Instructions
- In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.
- In a small bowl, combine the flour, baking soda, and salt and stir to combine.
- Gradually add the flour mixture to the wet mixture and mix well.
- Stir in the chocolate chunks and chips.
- Line a 7x11 baking dish with parchment paper. Press the cookie dough into the dish.
- Bake at 375 degrees for 28-30 minutes.
- Cool in the pan on a cooling rack.
Nutrition Information:
lightly adapted from Taste of Home
Tofutti says
I made these this past weekend for my family, they are AMAZING!!! I baked mine in a 9 x 11 pan at 350 and they came out perfectly, didn’t have any chocolate syrup so I omitted that. I can’t wait to make these again & try more of your recipes =D
[email protected] says
I’ve been working on a malted milk cookie and saw the Taste of Home recipe, which looked awesome. Now, I like that you aren’t using the crisco. I’m wondering if I can get away from the chocolate syrup. Just seems likes pain the deal with for only two tablespoons! Your bars look great!
Lindsay says
Yikes – these didn’t work out so well for me. Totally overdone on the outside and underdone in the inside. So disappointed! I used a 9×9 but I think they need to be thinner to cook more evenly.
Roxana | Roxana's Home Baking says
These cookie bars look amazing Karly. Taste of Home is my go-to magazine when in need for inspiration, they have so many wonderful ideas.
Thanks for sharing the recipe, just included it in my 100 chocolate recipes from 100 bloggers
Karly says
@Roxana | Roxana’s Home Baking,
Thank you! 🙂
Lea says
These cookies are delicious! I made them in cookie form, rather than bar form. The cookies were thin, but not too thin and had a great chewy texture. I used butter, not crisco and refrigerated the dough prior to baking. These are my husband’s current favourite cookie. Thanks for a great recipe!
Riley says
You’re not alone on the kitchen-disaster front. I’m glad these finally worked out though! They look delicious!
Katie says
I’m way too impatient to test baking recipes, so thanks for posting this one that’s been approved! Haha. They look great!
Katie says
Wow, these look amazing! Where do you buy malted milk powder? I think I need to get some in my pantry!
ATasteOfMadness says
I was just headed to bed, but I’ tempted to just stay up and make these. Wow. No words.
Liz says
These are FABULOUS. They needed about 36 minutes in my oven, in a 9×9 pan. They did seem to be browning too fast, so after about 25 minutes I lowered the oven temp to 350. The malted flavor is awesome!