Whopper Malt Pudding Cookies

One of my favorite Easter candies? Yep, you guessed it, whopper eggs.  I love malt balls.  So does my husband.  So when he saw a recipe for whopper pudding cookies while I was browsing pinterest, he proclaimed that those looked tasty (which for him regarding a sweet is rare), so I made sure to take note so I could make them someday.  Of course, when someday came, I could not remember exactly which cookie recipe he wanted to try, and I could not find it pinned or bookmarked anywhere!  Go figure.  Eventually I figured it out, and made sure to bookmark it this time.  On to making Whopper Malt Pudding Cookies!

Whopper Malt Pudding Cookies-1

These cookies are very soft, more vanilla pudding than malt, and not overly sweet.  Not too shabby for a recipe totally different  than my go-to chocolate chip cookie recipe.  Enjoy!

Whopper Malt Pudding Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Approximately 36 cookies

Serving Size: 1 cookie

Whopper Malt Pudding Cookies

Slightly adapted from Chef-In-Training's Malt Whopper Pudding Cookies


  • 3/4 cup salted butter, softened (add 1/2 teaspoon salt if using unsalted)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 small box instant vanilla pudding dry, do not prepare
  • 1/4 cup malt milk powder OR 2 tablespoons non-diastatic malt powder + 2 tablespoons powdered milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 2-1/4 cups flour
  • 1-1/2 cups Whoppers, roughly chopped
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl cream together the butter, sugar, and brown sugar with a hand mixer on medium-high speed until well combined.
  3. Add in the pudding and malted milk powder (or the substitute) and beat on medium until incorporated.
  4. Add the eggs and vanilla and beat again on medium-high until well incorporated and the batter lightens slightly.
  5. Add the flour and baking soda and mix until just combined.
  6. Add the chopped malt balls and the chocolate chips and mix until distributed evenly.
  7. On a baking sheet, using a 1-1/2 tablespoon cookie scoop, drop the cookie dough onto the cookie sheet, 12 evenly spaced dough balls.
  8. Bake for 8-10 minutes, until slightly browned around the edges.
  9. Let cool on cookie sheet for 2 minutes and then cool the rest of the way on a cooking rack.
  10. Repeat with remaining dough.
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Whopper Malt Pudding Cookies
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