Malted Milk Skill Cookie! Baked in a cast iron skillet, the cookie is crisp around the edges and gooey in the middle. It and has a wonderful flavor from malted milk powder and lots of chocolate chips.
Scroll through the process photos to see how to make a Malted Milk Skillet Cookie with chocolate chips:
FAQs about this recipe:
You could make the dough without the malted milk powder, but it does give the cookie a special flavor. Malted milk powder has a salty/sweet flavor that gives the cookies a subtle savoriness that’s highly addictive.
Yes, you can make the dough and keep it at room temperature for several hours before baking. You can refrigerate the dough for several days or freeze for up to 3 months. Bring the dough back to room temperature before spreading it into the pan and baking.
Cast iron is slow to heat up, but then retains heat very well. This means the dough has time to soften while the pan heats up. Then the hot pan browns the edges nicely before the center is done. You get perfectly crisp edges and a soft middle.
On the other hand, stainless steel or aluminum will heat up quickly but don’t retain heat very well. This means more even baking, which is great for a cake layer but not for a skillet cookie.
For crisp edges and a gooey center, cast iron is the best tool for the job.
Yes, slice the cookie into wedges and freeze any leftovers for up to 3 months. I like to eat them slightly frozen, but you can also defrost before eating.
A few seconds in the microwave will do the job for a slice of cookie. A whole cookie can be rewarmed in the oven.
Yes. Scoop and bake as you would any other cookie dough.
What else can you make with malted milk powder?
- Malted Milk Ice Cream
- Malted Milk Blondies
- Malted Milk Brownies
- Malted Milk Cream Pie
- Double Malted Chocolate Ice Cream
- Malted Chocolate Frosting
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Malted Milk Skillet Cookie
- 10 oz all-purpose flour (2 cups)
- 2 oz malted milk powder (1/3 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon table salt (to taste)
- 8 oz unsalted butter (2 sticks, room temperature)
- 4 oz granulated sugar (1/2 cup)
- 6 oz brown sugar (3/4 cup)
- 1 tablespoon vanilla extract
- 2 eggs (room temperature)
- 12 oz chocolate chips (2 cups, mini chips)
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, malted milk powder, baking soda and salt. Set it aside.10 oz all-purpose flour, 2 oz malted milk powder, 1 teaspoon baking soda, 1/2 teaspoon table salt
- In a large mixing bowl, cream the butter with the granulated sugar and the brown sugar until light and aerated. Scrape the bowl and the beater.8 oz unsalted butter, 4 oz granulated sugar, 6 oz brown sugar
- On low speed, add the vanilla extract and the eggs. Mix until completely combined. Scrape the bowl and the beater.1 tablespoon vanilla extract, 2 eggs
- Add the flour to the butter mixture. Turn the mixer on low and mix until the flour is almost incorporated.
- Add the chocolate chips and mix just until everything is incorporated.12 oz chocolate chips
- Spread the dough into a 10" or 12" cast iron skillet and bake until puffy, golden brown around the edges and the dough is mostly set. The center of the cookie will still be slightly soft.
- Remove the pan from the oven and allow it to cool until it’s warm, but the pan is cool enough to handle. The center of the cookie should be mostly set.
- Slide the cookie out of the pan and cut it into 12 wedges. Serve slightly warm.
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