Classic Malted Big Wheels: A Timeless Pillsbury Bake-Off Cookie Recipe from 1956
Journey back to 1956, a pivotal year when culinary innovation graced the highly anticipated Pillsbury Bake-Off. Among the finalists that year, a remarkable cookie recipe for “Malted Big Wheels” captured the judges’ attention. In an era when home baking was a cornerstone of American culture, these oversized cookies were considered truly groundbreaking. What truly set them apart, however, was the clever incorporation of malted milk powder not only in the tender cookie dough but also in the rich, velvety frosting. While this unique creation didn’t secure a grand cash prize, its undeniable charm and delicious flavor profile ensured its lasting legacy. Pillsbury itself recognized its enduring appeal, featuring it prominently in their cherished “Best of the Bake-Off” collection. This speaks volumes about its timeless quality and its place in the hearts of cookie enthusiasts for generations. Even today, the Malted Big Wheels remain a beloved vintage treat, offering a delightful taste of mid-century American baking ingenuity.
Malted Big Wheels: Unforgettable Texture and Rich Flavor
These Malted Big Wheels are more than just large cookies; they offer a distinctive sensory experience. Their texture is a perfect balance of tenderness and sturdiness, reminiscent of your favorite high-quality packaged cookies but with a homemade charm. Each bite delivers a satisfying density that’s both comforting and substantial. The base cookie itself boasts a nuanced flavor profile that isn’t overly sweet, featuring the warm, caramel notes of brown sugar harmoniously blended with classic vanilla. This perfectly crafted foundation provides an excellent canvas for the true star of the show: the malted brown sugar icing. For many, including us, it’s the rich, creamy, and subtly malty icing that elevates this cookie from simply good to truly exceptional. The unique, almost toffee-like quality of the malt combines with the sweetness of brown sugar to create an unforgettable finish.
The original recipe is designed to yield approximately 18 generously sized cookies. However, during our testing, when we halved the recipe, we consistently achieved 8 magnificent cookies. This suggests you can expect sizable portions that truly live up to the “Big Wheels” name.
Why Malted Milk Powder is the Secret Ingredient
Malted milk powder might seem like an unusual addition to a cookie recipe, but it’s the key to the unique depth of flavor in these Big Wheels. Derived from malted barley, wheat flour, and evaporated whole milk, malted milk has a rich history, initially gaining popularity as a dietary supplement and later as a beloved flavoring for milkshakes and candies. In baking, it contributes a subtle, slightly earthy, and wonderfully complex flavor that enhances sweetness without overwhelming it. It introduces a creamy, caramel-like undertone that pairs exceptionally well with brown sugar and vanilla, making these cookies stand out from typical sugar or butter cookie varieties. Its presence in both the dough and the icing creates a cohesive flavor experience, ensuring that signature malted taste shines through in every bite.
Tips for Baking Perfect Pillsbury Bake-Off Malted Big Wheels
Recreating this classic recipe in your kitchen is a delightful endeavor. To ensure your Malted Big Wheels turn out perfectly, consider these expert tips:
- Quality Ingredients Matter: Since malted milk powder is central to the flavor, choose a good quality plain malted milk powder. Carnation is a widely available and reliable choice. Using fresh butter, eggs, and sour cream will also significantly impact the final taste and texture.
- Proper Chilling is Crucial: Don’t skip the 4-hour chilling time for the dough. This step is vital for several reasons: it prevents the cookies from spreading too much in the oven, allows the flavors to meld and deepen, and makes the dough much easier to handle when rolling and cutting.
- Achieving the “Big Wheel” Shape: The original recipe suggests using a coffee can or similar 5-inch round to cut out the cookies. If you don’t have a cookie cutter of that size, get creative! An oatmeal canister lid, a large glass, or even a circular template you cut from cardstock can work wonders. Aim for a consistent ¼ inch thickness for even baking.
- Even Baking: Bake on ungreased cookie sheets, spaced about 3 inches apart to allow for slight spreading. Ovens can vary, so keep a close eye on your cookies from 10 minutes onward. They should be lightly golden brown at the edges but still appear slightly soft in the center when done. This ensures a tender interior.
- Icing Timing is Key: The malted icing needs to be used as soon as it’s prepared, as it can thicken quickly. Ensure your cookies are completely cooled before you begin making the icing, so they’re ready for immediate frosting. Warm cookies will melt the icing.
- Sifting Powdered Sugar: For the smoothest icing, sift your powdered sugar. This prevents lumps and ensures a silky texture that coats the cookies beautifully.
Elevating Your Malted Big Wheels: Variations & Serving Suggestions
While the classic Malted Big Wheels recipe is perfect as is, there are always ways to personalize it. For a different texture or flavor profile, consider swapping the chopped almonds or peanuts for other nuts like pecans or walnuts. If you’re a chocolate lover, try adding mini chocolate chips directly into the cookie dough alongside the nuts for an extra layer of sweetness. For garnishes, instead of whole almonds, you could sprinkle crushed malted milk balls or a dusting of extra malt powder on top of the wet icing for an intensified malt flavor and visual appeal.
These large, satisfying cookies are wonderful on their own, but they truly shine when paired with certain beverages. Imagine enjoying a Malted Big Wheel with a tall, cold glass of milk, a perfect complement to its malted sweetness. They also make an excellent companion to a hot cup of coffee or tea, especially for an afternoon treat. For a truly indulgent dessert, serve them slightly warmed with a scoop of vanilla bean ice cream, allowing the icing to soften and create a decadent sauce. They are also a fantastic addition to any cookie platter for special occasions or holiday gatherings, offering a unique and nostalgic option.
Storage for Freshness
To keep your Malted Big Wheels fresh and delicious, store them in an airtight container at room temperature for up to 3-5 days. If you’ve opted for a creamier icing, or if your kitchen is particularly warm, you might consider refrigerating them. The cookies can also be frozen for longer storage. To freeze, arrange the unfrosted cookies in a single layer on a baking sheet until firm, then transfer them to an airtight freezer-safe bag or container for up to 3 months. Thaw at room temperature before frosting. The prepared icing, if any is left over, is best made fresh, so it’s not ideal for freezing or storing for extended periods.
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Recipe
Malted Big Wheels
Anna
Pin Recipe
15 minutes
12 minutes
20 minutes
47 minutes
Dessert
American
18
Ingredients
- 4 cups all-purpose unbleached flour
- ¾ cup plain malted milk powder (e.g., Carnation brand)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz salted butter, softened (230 grams)
- 2 cups packed light brown sugar
- 2 large eggs
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup chopped almonds or peanuts
Malted Icing
- 4 tablespoons salted butter
- ¼ cup half & half
- ½ cup brown sugar
- ⅓ cup malt powder
- ½ teaspoon vanilla extract
- 2 cups powdered sugar (Can use up to 2 ½ cups, sifted, depending on desired consistency)
- Garnish: whole almonds and chocolate chips
Instructions
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In a medium bowl, whisk together the all-purpose flour, plain malted milk powder, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
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In a large mixing bowl, using an electric mixer, cream together the softened salted butter and packed light brown sugar until the mixture is light and fluffy, usually 2-3 minutes. Beat in the large eggs one at a time, then add the vanilla extract, mixing until just combined. Gently stir in the sour cream. With the mixer on its lowest speed, or by hand, gradually incorporate the reserved flour mixture in three additions, mixing until just combined after each addition. Be careful not to overmix. Finally, stir in the chopped almonds or peanuts. Cover the dough and chill it in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to develop and the dough to firm up for easier handling.
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Preheat your oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out half of the chilled cookie dough to an even ¼ inch thickness. Using a 5-inch round cutter (a coffee can or oatmeal canister lid works perfectly for these “Big Wheels”), cut out circles. Carefully transfer the cookies to ungreased cookie sheets, ensuring they are spaced about 3 inches apart to account for spreading during baking. Bake for 10-14 minutes, or until the edges are lightly golden and the centers are just set. In our oven, they took precisely 14 minutes.
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Once baked, allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. Prepare the Malted Icing only when the cookies are entirely cool, as the icing needs to be used immediately after preparation.
Malted Icing Instructions
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In a small saucepan, combine the salted butter, half & half, and brown sugar. Cook over medium heat, stirring constantly, until the brown sugar is fully melted and the mixture is smooth. Remove the saucepan from the heat. Stir in the malt powder and vanilla extract. Gradually add the powdered sugar, ½ cup at a time, stirring until the icing is smooth and of a spreadable consistency. If you prefer a thicker icing, you can add up to 2 ½ cups of sifted powdered sugar. Immediately spoon the warm frosting over the completely cooled cookies, spreading it evenly.
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For a classic presentation, decorate each cookie by arranging 5 whole almonds in a spoke pattern around the center of the icing. Place a single chocolate chip in the very middle to complete the “big wheel” design. Serve and enjoy your homemade Pillsbury Bake-Off classic!
Malted Big Wheels, Pillsbury Bake-Off, Classic Cookies, Vintage Cookies, Malted Milk Cookies, Brown Sugar Cookies
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