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Pioneer Woman Malted Chocolate Chip Cookies

Pioneer Woman Malted Chocolate Chip Cookies - recipe card
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These oversized, soft-baked cookies get their signature depth from malted milk powder, which adds a toasty, caramelized sweetness that pairs perfectly with bittersweet chocolate chips. The edges are golden and crisp, while the centers stay chewy and tender, thanks to a brief chill and precise oven temperature.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup malted milk powder (such as Carnation or King Arthur)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup semisweet or bittersweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a large baking sheet with parchment paper or a silicone baking mat. This ensures even heat distribution and prevents sticking without excess grease.
  2. In a medium mixing bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and kosher salt until evenly combined. The malted powder can be clumpy, so sifting or whisking thoroughly ensures it distributes evenly for consistent flavor in every bite.
  3. In a separate large bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat with an electric hand mixer on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and pale in color. Proper creaming incorporates air for a tender texture.
  4. Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Beat on low speed until just incorporated, about 20 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed. Do not overbeat, or the cookies can become dense.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined, with no streaks of flour remaining. Overmixing at this stage develops gluten, resulting in tough cookies. Fold in the chocolate chips with the spatula until evenly distributed.
  6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours. Chilling firms the butter, which prevents excessive spreading and deepens the malt flavor as the flour hydrates. For best results, chill for a full hour.
  7. Using a 2-tablespoon cookie scoop or spoon, portion the dough into 8 equal-sized dough balls (about 1.5 inches / 4 cm in diameter). Place 4 dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
  8. Bake the cookies on the center oven rack at 350°F / 177°C for 10 to 12 minutes, or until the edges are set and golden brown and the centers still look slightly underdone and puffy. Rotate the baking sheet halfway through for even browning. The residual heat will finish baking the centers for a soft, chewy texture.
  9. Remove the baking sheet from the oven. If desired, immediately sprinkle a few flakes of flaky sea salt over the tops of the warm cookies. Let the cookies rest on the sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely. Repeat with remaining dough.
  10. Store cooled cookies in an airtight container at room temperature for up to 4 days. To maintain softness, add a slice of bread to the container; it absorbs excess moisture and releases it to keep cookies tender.

Notes

Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. For longer storage, freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. To reheat, place a frozen cookie on a baking sheet at 300°F / 150°C for 5–7 minutes until warm and slightly crisp at the edges. The dough can also be frozen: scoop into balls, freeze on a sheet, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the bake time.

Nutrition

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