Chocolate Malted Cookies {with mint}

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Chocolate and Mint Malted Cookies

for the

Great Food Blogger Cookie Swap

and Cookies for Kid’s Cancer

Chocolate Mint Malted Cookies


This was my second year participating in the Great Food Blogger Cookie Swap

hosted by Love & Olive Oil and The Little Kitchen

to raise funds for Cookies for Kid’s Cancer

Chocolate and Mint Malted Cookies


I had my cookie picked out long ago

had all the items ready

even had packaging

you’d think then I would have shipped early

you’d be wrong




December 2nd really snuck up on me, and there I was mailing at the last possible moment.

Maybe next year I’ll be ahead.

My swap buddies however did not wait.  I was so excited when right after Thanksgiving my first two boxes arrived.  Delicious cookies from Clarks Condensed {aka Katie} and  Melissa from The Baked Equation

My last box was from Rachel who blogs over at I Love My Disorganized Life

German Chocolate Sandwich Cookies…I ate them all by myself.


Chocolate Malted Cookies


I can only hope my chocolate and mint malted cookies were half as good as the one I received.

My recipe is adapted from this one at Cooking Light


Chocolate Malted Cookies {with mint} - adapted from Cooking Light


  • 1 cup packed brown sugar
  • 6 tablespoons malted milk powder (such as Carnation)
  • 6 tablespoons butter, softened
  • 3 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/3 cup chocolate covered peppermint bits {TraderJoes "coal" }


  • Preheat oven to 350°.
  • Combine the sugar, malted milk powder, butter, egg,and vanilla large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy.
  • Combine flour,cocoa powder, baking soda, and salt in a medium bowl
  • Gradually add flour mixture to the sugar mixture, mix until everything is well blended.
  • Stir in the chocolate chips and mint bites
  • Drop dough by heaping teaspoonfuls 2 inches apart onto parchment lined baking sheets.
  • Bake at 350° for 10 minutes.
  • Cool on pans for about 2 minutes {maybe a bit longer if the cookies are still very soft}
  • Remove cookies from pans and cool on wire racks.
  • makes about 40 cookies


Wishing you a cookie filled Holiday


Cookie Swap



{I’d also like to thank the generous OXO  Gold Medal Flour and Dixie Crystals for their partnership in this great event.}