Mimi's Organic Eats » Cookie Recipes » Chocolate Malt Sprinkle Cookies

Chocolate Malt Sprinkle Cookies

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.

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

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 sprinkles, 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!

Why You'll Love This Recipe

Elevated Classic: 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!

Malt Flavor: I love using malt powder in baked goods as it is so nostalgic for me. Adding malt powder to baked goods is incredibly easy and it provides so much unique flavor that nothing else compares to. There is no organic malt powder on the market yet, so I use King Arthur as I think it's the best you can get now.

Melt in Your Mouth: These malted shortbread cookies just melt in your mouth. They are even better if you have a glass of milk for dipping!

Natural Sprinkles: 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!

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

Ingredients for Chocolate Malt Sprinkle Cookies

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

King Arthur Malted Milk Powder

Natural Chocolate Sprinkles

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

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.

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

FAQ's

Can I use another kind of sprinkles?

Yes, if you prefer to use rainbow sprinkles you can. But, if you use rainbow sprinkles you'll just have a vanilla malt shortbread cookie. This would also be delicious, but the chocolate flavor comes from the sprinkles!

Can I make these ahead of time?

Yes, shortbreads are a great cookie to make ahead of time! Because they are best stored in a cool, dry place, making them the day before and allowing them to sit out is actually great!

What happened if my cookies came out with holes in them?

If your cookies look holey when bitten into, the texture is probably not ideal either. This can happen with shortbreads if the butter is not softened properly! If you didn't soften it enough, or if you melted it, both can produce this type of cookie. That's why softening butter properly is incredibly important for shortbread cookies!

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

Craving More?

Chocolate malt sprinkle cookies, malted shortbread cookies, the best chocolate sprinkle cookies

Chocolate Malt Sprinkle Cookies

Mimi Council
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 162 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • 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 2-½ 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.

Nutrition

Calories: 162kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 62mgPotassium: 17mgFiber: 0.3gSugar: 12gVitamin A: 236IUVitamin C: 0.01mgCalcium: 5mgIron: 1mg
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