Irresistible Coffee Malt Cookies: Your New Favorite Chewy Treat with Optional Marshmallow & Toffee
Get ready to discover your new obsession: Coffee Malt Cookies. These aren’t just any cookies; they’re a symphony of deep, comforting flavors that will awaken your senses. I’ve spent countless hours perfecting this recipe, and the result is a gloriously chewy, melt-in-your-mouth cookie that boasts the perfect balance of rich espresso and nostalgic malted milk powder. While the espresso adds a delightful subtle ‘buzz’ – just a whisper to keep things interesting and brighten the flavor profile – the true magic lies in the harmonious blend of ingredients that creates a truly unique flavor experience. And for those who love an extra touch of indulgence, a gooey, melt-in-your-mouth marshmallow and chocolate topping awaits. Prepare to fall in love with every bite of these truly unique and unforgettable treats, perfect for any occasion or simply as a well-deserved personal indulgence this weekend. They’re so good, you might just find yourself bouncing off the walls with delight (hence their potential alternative name!).
A Sophisticated Flavor Profile: The Magic of Malted Milk and Espresso
Much like a fine wine, these Coffee Malt Cookies offer a complex and satisfying flavor profile that evolves with each bite. The initial sweetness gives way to the robust, slightly bitter notes of premium espresso powder, which is expertly mellowed by the warm, caramel-like sweetness of malted milk powder. This combination creates a sophisticated, ‘grown-up’ taste that is both comforting and exciting, making these cookies a delightful departure from your average chocolate chip. The malt isn’t just a flavor; it contributes a beautiful roundness, a certain depth, and a wonderful complexity, making the cookies feel incredibly rich and satisfying without being overly heavy. This unique pairing ensures a memorable experience for coffee lovers and cookie enthusiasts alike.
But let’s not forget the unsung hero that often gets overlooked in the name: toffee. While entirely optional, incorporating finely chopped Heath Bars (or Skor Bars for a similar delightful crunch and buttery flavor) elevates these cookies to another level of indulgence. As the cookies cool, the toffee pieces firm up, providing a wonderful chewy texture contrast and bursts of buttery caramel flavor that perfectly complement the coffee and malt. It’s a subtle addition that makes a significant difference, turning an already fantastic cookie into an extraordinary one. If you’re a fan of rich, deep flavors and contrasting textures, do not skip the toffee!
Achieving Perfectly Round, Beautifully Baked Cookies
Achieving that perfectly round, beautifully spread cookie is often the mark of a seasoned baker, and with these Coffee Malt Cookies, it’s easily attainable with a few simple tricks. My goal was to create cookies that spread evenly into inviting circles without looking messy, especially when integrating the delightful toffee bits. The key often lies in both your ingredients and your technique. I’ve found that using a high-quality all-purpose flour, such as King Arthur flour, makes a noticeable difference. Its slightly higher protein content compared to other brands helps create a cookie with a fantastic chew and structure, reducing the likelihood of excessive spreading or misshapen edges, ensuring your cookies hold their form beautifully.
Additionally, an insulated cookie sheet can be a game-changer for consistent baking. These sheets distribute heat more evenly across the cookie dough, preventing the edges from browning too quickly while allowing the centers to bake thoroughly, which aids in a consistent, round shape and an even bake. This prevents burnt edges and raw centers, common pitfalls in cookie baking. If, despite these efforts, your cookies don’t quite achieve the perfect circle – a common occurrence when melted butter and chunky add-ins like toffee are involved – don’t fret! A simple trick is to have a hollowed-out 28 oz can or an English muffin ring ready. Immediately after pulling the hot cookies from the oven, gently place the ring around each cookie and swirl it gently. This encourages the edges to settle into a perfectly round shape before they fully set and cool. This ensures every cookie is picture-perfect and ready for its close-up. Here’s how they look after about 10 minutes, spreading beautifully on their own, demonstrating the effectiveness of the right flour and baking surface when properly executed. Patience and attention to detail truly pay off here.
Decadent Milk Chocolate Marshmallow Variation: A Gooey Delight
Elevate your Coffee Malt Cookies to an unforgettable dessert experience with this utterly decadent Milk Chocolate Marshmallow Variation. Timing is everything here, and the 10-minute mark in the oven is your cue to transform these already delightful cookies into a truly show-stopping treat. To prepare this spectacular topping, start by taking large marshmallows and carefully cutting them in half using kitchen shears or a sharp, oiled knife. Then, nestle a generous chunk of your favorite milk chocolate – think rich, creamy goodness that melts beautifully – into the sticky, cut center of each marshmallow half. This creates a ready-to-melt core of chocolatey bliss.
The secret to success with this variation? Pop these prepared marshmallow-chocolate delights into the freezer for at least 30 minutes, or even longer if you have the time. This pre-chilling step is crucial because it gives you precious extra moments when the cookies come out of the oven. At the 10-minute baking mark, swiftly pull your cookie tray from the oven. Working quickly and carefully, gently place one frozen marshmallow-chocolate piece onto the center of each partially baked cookie. The cold marshmallow will buy you a few moments before it starts to melt and spread, allowing you to position them perfectly. Return the tray to the oven for an additional 2 to 4 minutes. During this final bake, watch the magic unfold: the marshmallows will puff up beautifully, turning a light golden brown and becoming wonderfully gooey and toasted, while the chocolate inside softens into a warm, molten core. The contrast of the chewy coffee malt cookie with the warm, melted marshmallow and chocolate is pure bliss. Let them cool slightly before devouring, as the topping will be piping hot and incredibly soft. This variation not only adds an incredible layer of flavor and texture but also turns each cookie into a miniature masterpiece, perfect for impressing guests or simply indulging your sweet tooth.
As a passionate home baker running a ‘one-woman show’ – not a sprawling test kitchen – every recipe I share is a labor of love and meticulous experimentation. I dedicate significant time to testing and refining each creation, but I also rely heavily on the invaluable feedback from fellow bakers and enthusiastic tasters. This collaborative spirit ensures that the recipes I publish are robust, reliable, and genuinely delicious. Having made these Coffee Malt Cookies multiple times now, I can confidently say they are truly exceptional. Their texture is a highlight, remarkably reminiscent of popular cookie establishments like Tiff’s Treats or Insomnia Cookies – think thin, wonderfully chewy edges, and a soft, slightly gooey center. However, I’ve adjusted the sweetness just a touch, making them slightly more indulgent without being cloying, striking that perfect balance.
One aspect of this recipe that might seem unconventional is the precise egg measurement: ‘1 large egg yolk plus 1 tablespoon beaten egg.’ I understand this sounds a bit awkward, perhaps even quirky (much like my own baking style!), but trust me, this specific ratio is absolutely critical for achieving the signature thin and chewy texture we’re aiming for. The egg yolk adds crucial richness and tenderness, contributing to that desirable melt-in-your-mouth quality, while the small amount of beaten egg provides just enough moisture and binding power without making the cookies too cakey or overly firm. It’s a subtle yet powerful adjustment that makes all the difference in achieving the perfect cookie texture. Beyond the ingredients, remember these general baking principles for success: avoid overmixing the dough once the flour is added to prevent tough cookies (mix just until combined), ensure your melted butter is cooled but not solidified to maintain the right consistency, and always let the cookies cool on the baking sheet for a few minutes before transferring them. This brief cooling period allows them to set properly, preventing them from falling apart or losing their shape. Proper cooling on parchment paper also helps them firm up perfectly. These cookies are not just a recipe; they are an experience, meticulously crafted for your enjoyment, and I truly hope they become a beloved staple in your baking repertoire.
- Double Malt Chocolate Chip Cookies
- Chocolate Malt Sandwich Cookies
- Strawberry Malt Biscotti
- Malt Chocolate Chip Cookies
- Martha Stewart Chocolate Malt Sandwich Cookies
Coffee Malt Cookies Recipe
Coffee Malt Cookies
Anna
Pin Recipe
Ingredients
- ¾ cup unsalted butter (170 grams, melted and cooled to room temperature)
- 1 ½ cups all-purpose flour (King Arthur recommended) (195 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon salt (enhances flavor)
- 3 tablespoons malted milk powder (27 grams, for that signature nostalgic flavor)
- ½ teaspoon espresso powder (deepens chocolate flavor and adds a subtle coffee note)
- ½ cup granulated sugar (100 grams)
- ¾ cup light brown sugar (150 grams, packed, for chewiness and moisture)
- 1 ½ teaspoon vanilla extract (pure vanilla for best flavor)
- 1 large egg yolk plus 1 tablespoon beaten egg (30 grams total, this precise ratio is key for texture)
- 1 ½ cups chocolate chips (milk or semi-sweet, your preference)
- 12 mini Heath Bars, chopped (optional, or use Skor bars for similar toffee crunch)
Optional Marshmallow Topping
- 14 large marshmallows (cut in half)
- 14 chunks milk chocolate (about 1/2 inch pieces)
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. If you plan on chilling the dough before baking, prepare 2 or 3 dinner plates by lining them with plastic wrap.
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Melt the unsalted butter in a microwave-safe bowl or small saucepan. Once melted, set it aside to cool completely to room temperature. This is important for the cookie’s final texture.
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While the butter is cooling, in a separate medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, malted milk powder, and espresso powder. Ensure all ingredients are well combined and there are no lumps.
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In a large mixing bowl, combine the cooled melted butter with both the granulated sugar and light brown sugar. Stir them together until well blended and the mixture is smooth.
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To the sugar and butter mixture, add the egg yolk, the tablespoon of beaten egg, and the vanilla extract. Stir until all ingredients are completely mixed and incorporated. You can do this by hand with a sturdy spoon or spatula, or use a stand mixer with the paddle attachment on low speed. Be careful not to overmix at this stage.
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Gradually add the flour mixture to the wet ingredients. Stir just until combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. The dough will be very thick and somewhat stiff. Gently fold in the chocolate chips and the chopped toffee (if using). This recipe yields approximately 24 oz of dough before add-ins. If you wish to make different flavors, divide the dough into portions before adding chips or other flavors like caramel chips, which also work wonderfully.
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Using a medium cookie scoop (approximately 2 tablespoons per scoop), portion out the dough. Place the scooped dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. If you choose to chill the dough for a firmer cookie or to bake later, scoop the balls onto dinner plates lined with plastic wrap, then cover them tightly and chill for at least 30 minutes or up to 2 days.
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Bake the cookies for 11-13 minutes, or until the edges are nicely set and slightly golden, but the centers still look slightly underbaked and soft. This timing ensures a perfectly chewy interior.
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Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This crucial step allows them to firm up slightly before handling. After 5 minutes, carefully slide the parchment paper with the cookies onto a wire rack or directly onto the counter to cool completely. They will continue to set and firm up as they cool, achieving that ideal chewy texture.
Marshmallow Topping Instructions
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If you plan on adding the luscious marshmallow topping, begin by breaking or cutting the large marshmallows in half. Press a chunk of milk chocolate into the sticky cut part of each marshmallow. Flatten them slightly as much as you can, then place these marshmallow-chocolate pieces in the freezer for about 30 minutes to firm up. After the cookies have baked for about 10 to 11 minutes in the oven, pull the tray out quickly. Immediately place a frozen marshmallow piece in the center of each partially baked cookie. Return the tray to the oven and continue baking for just 3 to 4 more minutes, or until the cookies appear fully done and the marshmallows have puffed up and turned a light golden brown, and the chocolate inside has softened to a molten state. Let them cool on the baking sheet before moving, as the topping will be very hot and soft.