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I usually whip up cookies in no time, with no problems.
These? No.
They were too flat, they were too crispy, the bottoms were burnt before the centers were done, they had too many calories, etc.
Okay, so I fixed all of the problems, except for that last one. Calories are delicious, so I decided to just leave that alone.
This recipe is from Taste of Home, but I changed it up a bit to turn these into bars. It only took me three test batches before I got the idea.
Don’t even ask what happened to the test batches. I’ll admit to nothing.
Now, y’all know that I do quite a lot of baking, so when I say that something is just plain fabulous and a new favorite, I hope you’ll know that I mean it. These are fabulous. They are a new favorite.
My husband took one bite and exclaimed, “These are amazing!”
I usually have to ask him for his opinions and then I always get “They’re good.” No exclamation points attached or anything.
So, yeah. These are amazing! Eat ’em.
Malted Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter
- 1 1/4 cups packed brown sugar
- 1/2 cup malted milk powder
- 2 tablespoons chocolate syrup
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups semisweet chocolate chunks
- 1 cup milk chocolate chips
Instructions
- In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.
- In a small bowl, combine the flour, baking soda, and salt and stir to combine.
- Gradually add the flour mixture to the wet mixture and mix well.
- Stir in the chocolate chunks and chips.
- Line a 7x11 baking dish with parchment paper. Press the cookie dough into the dish.
- Bake at 375 degrees for 28-30 minutes.
- Cool in the pan on a cooling rack.
Nutrition Information:
lightly adapted from Taste of Home
Meghan says
Hi Karly,
Did you actually bake these in a 13X9 pan, not a 9X9 as listed? I just put them in a 9X9 and the inside is raw while the outside is burnt…and they look about double the thickness of yours?
Have my second batch in the oven now in a 13X9 to test them out…
Karly says
@Meghan,
Oh, no! I’m sorry you had problems with these! I did use a 9×9 pan. Not sure why yours didn’t turn out! Mine were a tiny bit gooey in the centers when I removed them, but they were definitely done. (They actually look more raw in these photos because I popped them in the oven for a few minutes before photographing them to get them melty looking. It made the dough itself look much more gooey.)
Let me know if the 13×9 version turns out and I’ll update the post to include that info! 🙂
Sarah says
@Meghan, Yeah, I just made these and I don’t have a 9×9, so I used an 8×8 and cooked them for 5 more minutes. Totally raw, but very brown on the outside like you said. Let me know about the 13×9 also. Although, I’m not sure I thought the flavor was good enough to try the recipe again. And the butter was just oozing out of them.
Sarah says
@Sarah, Just an update, after I waited until the next day and they were completely cool, they did set up.
katie s says
Wow, these look evilly delicious!!
Megan {Country Cleaver} says
Oh holy goodness these are a melted chocolate dream!!
Katherines corner says
Oh my goodness, this are terrific. I know they will be a big hit with our grandchildren too. xo
AC says
Aaaaaand I die. I love your step-by-step pictures. Can’t wait to try these.
jeff says
Is there anyway to substitute Malted Milk Powder for anything else?
Karly says
@jeff,
Nope! They wouldn’t be malted cookie bars without malted milk. 🙂
s .isaac says
Are we married to the same guy?? Mine acts just like yours. I kid you not, there will be beautiful chocolately loveliness on the cooling rack and he will reach above them to the candy stash and grab a blow pop!! No exclamation marks at all,,,
The Single Nester says
My mouth is watering!
Joanne says
The fact that I can SEE the ooey gooeyness in them…is just so awesome I can barely take it.
isn’t it weird how all bad test batches ultimately end up in your belly? even if they’re REALLY not that good? Sigh. Sometimes I almost wish for bad test batches. Don’t judge.
shelly (cookies and cups) says
I need those! Malt is like my second favorite ingredients besides calories….
so these have it all!
Annie says
Oh boy, I gotta make these ASAP and eat them for breakfast, lunch and dinner!
Tessa @ Handle the Heat says
These look absolutely crave-worthy!
Julie @ Sugarfoot Eats says
I love when I find GREAT recipes AND I have all the ingredients on hand. I’m going to make these stat!
Katy T. says
Karly – First, these look ridonkulous good! Second, how can you do low carb and still create such beautiful, delicious things with all these naughty ingredients!? I’m not criticizing you at all, by the way. I’m just impressed at your will power – I’m so weak! I started low carb about a month ago (but I adore your blog and didn’t have the heart to unsubscribe, despite the daily torture!) I was curious, do you try to make low carb versions of your goodies too? Good luck to you! So far (knock on wood) I’ve lost about 2lbs per week on diet alone. Keep it up lady! 🙂
Karly says
@Katy T.,
Well…I did low carb and no sugar for 2 weeks straight and I didn’t bake a single thing. Then I took the weekend off and baked these and ate half the pan in about 3 minutes. Now I’m supposed to be back to doing low carb, but um…I totally didn’t start back up on Monday like I planned. I started exercising instead, with the hopes that it’d be easier. :/ So, willpower? Yeah, I have none.
Go you with your month long diet though! That’s awesome! 🙂
Erin says
Oh my goodness. I just made what I this was this exact same recipe, but in cookie form and I loved them. The bars look incredibly moist!
Karly says
@Erin,
Did they turn out okay for you in cookie form? I had such problems getting them cooked through without burning the bottoms and they kept spreading all over. The flavor is amazing, though! 🙂
Erin says
@Karly, they were slightly underdone in the middle but totally awesome. I refrigerated the dough beforehand which may help with the spreading issue. And I used butter flavored crisco.