Malted Milk Cookie Bars

These Malted Milk Cookie Bars are inspired by the nostalgic flavors of classic milkshakes and malted milk balls. Combining the richness of malted milk powder with chewy, buttery cookie dough, these bars evoke memories of vintage soda fountains and sweet childhood treats. The smooth flavor of the malt pairs beautifully with melty chocolate and a slightly nutty finish, creating a comforting, familiar taste in every bite. Ideal for family gatherings or casual indulgence, these cookie bars bring together the old-school joy of a malted milkshake in a soft, easy-to-eat dessert that’s easy to make at home.

Malted Milk Cookie Bars

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Cool Time 30 minutes mins

Servings: 16

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

Dry

• 1½ cups all-purpose flour
• ½ cup malted milk powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet

• ½ cup unsalted butter softened
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• ¾ cup semi-sweet chocolate chips
• Optional: ¼ cup finely chopped walnuts or pecans

Equipment

• Mixing bowls (2)
• Whisk
• Electric mixer (hand or stand)
• Rubber spatula
• 8×8-inch baking pan
• Parchment paper (optional)
• Cooling rack
• Knife or food processor (for texture modification)

Method

 

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a bowl, whisk together flour, malted milk powder, baking soda, and salt. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the egg and vanilla extract and mix until combined.
3. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Stir in chocolate chips and nuts (if using).
4. Press the dough evenly into the prepared pan. Bake for 20–25 minutes or until the top is golden and the center is just set. Cool completely in the pan before slicing or modifying for texture level.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend baked cookie with milk, pudding, or whipped topping until smooth and scoopable.
• Minced & Moist 5 (MM5): Bake soft, cut into 4mm size pieces, serve layered with pudding/yogurt.
• Soft & Bite-sized 6 (SB6): Bake soft, skip nuts and serve warm in 14mm size pieces, warm for maximum softness.
• Easy to Chew 7 (EC7): Bake on the lower end of the time (use thermometer to ensure baked to 160+ degrees in center) to help keep edges softer. 

Macro Adjustments:

• Protein: Swap ¼ cup flour for oat flour, protein powder to flour mix or serve with a glass of high protein milk.
• Fats: Use applesauce to replace half of the butter to decrease, add 1-2 tbsp nut butter to dough to increase.
• Carbs: Use lower sugar chocolate to reduce, or replace with erythritol or monk fruit sweetener or replace 1/4 cup of flour with almond flour or coconut flour (absorbs a lot of liquids so may be more dense).

Dietary Swaps:

• Gluten-free: Make the swap for your favorite flour blend.
• Dairy-free/Vegan: Replace eggs and butter with 3/4 cup of applesauce, or create a flax or chia “egg” (1 part ground flax or chia, 3 parts water, rest for 5 minutes) or use vegan egg replacement like Just Egg. Use coconut milk powder or find a vegan malted drink mix.

Low-Spoons Shortcuts:

• Cream butter and sugars together, then mix everything in the same bowl; no need for separate wet/dry steps.
• Dough can be made in advance and chilled or frozen in pre-portioned scoops for later baking.