This recipe for Chocolate Malt Sprinkle Cookies is made with malted milk powder. These malted shortbread cookies are topped with chocolate sprinkles for the best chocolate sprinkle cookies you’ll ever have!
If you malt flavor as much as I do, then be sure to check out my Malted Chocolate Chip Cookies, Chocolate Malt Biscotti, or my Homemade Vanilla Malt Pudding.
Why You'll Love This Recipe
You will love this recipe because this takes your classic shortbread cookie up a notch! These malted shortbread cookies are buttery, crisp and perfectly sweet. I add malted milk powder, which adds a creamy and nostalgic flavor. And I top these with chocolate sprinkles for the best chocolate sprinkle cookies you’ll have!
I used to go to an Italian bakery when we lived in Huntington Beach and they had a small cookie section. Half of their cookies were butter cookies covered in sprinkles and they always melted in your mouth. The ones with chocolate sprinkles were always my fave. And that’s what I modeled this cookie after.
Chocolate sprinkles are completely different than rainbow sprinkes, in my opinion. They add flavor to baked goods along with texture and in these malted shortbread cookies, chocolate sprinkles make the perfect addition. With malted recipes, I like there to be the right balance of chocolate and vanilla and these Chocolate Malt Sprinkle Cookies are just that!
These simple Chocolate Malt Shortbread Cookies are topped with natural chocolate sprinkles giving them the perfect balance of chocolate and vanilla – just like a traditional malt should have!
How to Make Chocolate Malt Sprinkle Cookies
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add in the flour, malt powder, and the 57 grams chocolate sprinkles and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
Step 3
Add the 113 grams chocolate sprinkles into a bowl.
Using your hands, roll the dough into 24 balls, dip the tops into the bowl of chocolate sprinkles to coat the top completely, place on the prepared baking sheets. Flatten them slightly so they are about 2 to 2-1/2 inches in diameter.
Step 4
Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Allow to cool completely on the baking sheets.
Ingredients for Chocolate Malt Sprinkle Cookies
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
King Arthur Malted Milk Powder
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This recipe for Chocolate Malt Sprinkle Cookies is made with malted milk powder. These malted shortbread cookies are topped with chocolate sprinkles for the best chocolate sprinkle cookies you’ll ever have!
Ingredients
- Dough
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
255 grams (2 cups) organic all purpose flour
1 1/2 tablespoons King Arthur Malt Powder
57 grams (1/3 cup) natural chocolate sprinkles
- Topping
113 grams (2/3 cup) natural chocolate sprinkles
Directions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add in the flour, malt powder, and the 57 grams chocolate sprinkles and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
- Add the 113 grams chocolate sprinkles into a bowl.
- Using your hands, roll the dough into 24 balls, dip the tops into the bowl of chocolate sprinkles to coat the top completely, place on the prepared baking sheets. Flatten them slightly so they are about 2 to 2-1/2 inches in diameter.
- Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Allow to cool completely on the baking sheets.
- Store in a cool dry place for up to 7 days.
Notes
- High Altitude — Bake at 350°F for 15 to 18 minutes or until golden brown on the bottoms and edges.
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