Chocolate-covered malted milk balls are added to a rich chocolate cookie dough for a sweet, malted treat! These chocolate Whoppers cookies are great to make if you have extra Halloween candy.
After tinkering with my base chocolate cookie dough recipe seen in these black forest cookies, I figured what better time than the present to roll it on out in these Whoppers cookies, too?
With their deep chocolatey cookie dough and bursts of malted milk candy pieces, I never need convincing to make these again.
Why This Recipe Works
- There's a good balance of flour, cocoa powder, and sugars. When compared to regular chocolate chip cookies, cookie recipes with chocolate dough will require more sugar to account for the added bitterness of natural cocoa powder.
- Chilling the dough is crucial in helping these cookies bake without spreading too far.
- You'll be removing the cookies from the oven when they still look just underdone. They'll continue to cook from the residual heat and firm up nicely as they cool. This prevents dry and overly crisp cookies.
- Whoppers: These are chocolate-covered malted milk ball candies with a crisp malted center. They're similar to a candy more popular outside of the U.S. called Maltesers, which can be used here too if those are more readily available to you.
- Cocoa powder: Go for unsweetened natural cocoa powder versus Dutch-process varieties. We want the more acidic nature of natural cocoa powder (most if not all of the options you'll see at standard grocery stores) to interact with the baking soda and help these cookies rise.
- Sugar: Both brown and granulated sugar is used here to achieve a balance of chewy centers and crisp edges.
- Cornstarch: This adds softness to cookie dough batter.
- Espresso powder: Boosts that deep, rich chocolate flavor without making your baked good taste like mocha/coffee. You can leave this out if you prefer.
- Cream together the butter and sugars, then mix in the egg and vanilla extract.
- Whisk together all of the dry ingredients separately, then add them to bowl with the wet ingredients.
- Mix in the dry ingredients until just combined. No dry flour streaks should remain and the dough will have an even color. You don't want to over mix the cookie dough as that can cause the gluten to overly develop and lead to a tougher texture. Add the chopped Whoppers.
- Fold in the Whoppers, then chill the cookie dough in the refrigerator for at least two hours, but it can go up to overnight.
- Portion out one-and-a-half tablespoons of cookie dough, roll it into a ball, then place on parchment paper-lined baking sheets around two inches apart. You can press additional Whoppers pieces into the tops of them if you like. Bake for 10-12 minutes, or until the edges have set and the top surface appears dry. Let the cookies sit on the sheets for 10 minutes, then move to a wire rack to cool completely.
Recipe Tips and Tricks
- Soften butter properly. Butter is softened when applying a little pressure with your finger leaves a small indent in the stick when pressed. At this stage it will most optimally combine with sugar to form a whipped up, fluffy, creamy mixture. If the butter is too soft and greasy, that'll carry over into the baked good and lead to an unpleasant texture.
- Don't bake them too long. As they sit on the baking sheet for 10 minutes after baking, these Whoppers cookies will continue to bake some from the residual heat. They'll also harden and firm up as they cool, so it's okay if they look a bit underdone when you're pulling them out of the oven.
- Be nice to your cookie scoop! This cookie dough will harden up significantly as it chills. Let it sit out at room temperature for 10 or so minutes before scooping cookies so it's easier to handle. Squeezing hard on the handle to try and release very hard cookie dough can cause the mechanism to break.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Chocolate Whoppers Cookies
- ½ cup (113g) unsalted butter softened
- ⅔ cup (134g) granulated sugar
- ½ cup (100g) brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups (156g) all-purpose flour
- ½ cup (41g) unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon espresso powder (optional)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (122g) Whoppers (about 55 candies) roughly chopped
- Add softened butter, granulated sugar, and brown sugar to a mixing bowl. Cream using an electric mixer on medium to medium-high speed for 2 minutes, or until the mixture is light, creamy, and fluffy. Add the egg and vanilla extract and mix in until well combined.
- In a separate mixing bowl add the flour, cocoa powder, cornstarch, espresso powder, baking soda, baking powder, and salt. Whisk well to evenly combine everything.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Stir in the chopped Whoppers.
- Tightly cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, up to overnight.
- When ready to bake, take the bowl out of the fridge for about 10 minutes while you heat the oven to 350°F (177°C). Line large baking sheets with parchment paper.
- Using a one-and-a-half Tablespoon capacity cookie scoop, scoop and shape round balls of dough and place them on the prepared baking sheets with at least two inches of room between them.
- Bake on a middle rack in the oven for 10-12 minutes, or until the edges have firmed and the tops appear dry. They will still be soft when lightly pressed. Remove the baking sheets from the oven and let the Whoppers cookies rest for 10 minutes before carefully transferring them to a wire rack so that they can cool completely.
- Cornstarch and espresso powder can be omitted if you don't have on hand.
- Storage: Wait until these Whoppers cookies have cooled entirely before storing in an air-tight container or bag with the excess air pressed out. Warm cookies will cause condensation to build up in there and lead to mushier cookies. Store at room temperature for 4-5 days.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer