That’s a mouthful I know. Thing is- I couldn’t think of another more brief way to describe the delicious-ness that are these cookies, so I just included everything. These are possibly the most uniquely yummy cookies I’ve made/eaten in awhile and sadly I didn’t get to keep them all for myself! Instead of worrying about who I could pawn these off on, I got to send 3 dozen off to some lovely food bloggers as part of the third annual “Food Blogger Cookie Swap!” I love getting to spread Christmas cheer around the country and I sure hope the recipients of these cookies loved them as much as I did!
The combo of flavors in this cookie is out of this world. The malted milk powder adds an amazing depth of flavor and a bit of saltiness which is amplified my the generous sprinkling of sea salt on top. Toasty brown butter adds a bit of warmth and nuttiness which make these a one-of-a-kind gem of a cookie. I’m actually glad I had to send so many away because I just couldn’t be trusted alone with them. :) I can’t wait to add these to my holiday cookie spread!
- 2¼ cups all-purpose flour
- ½ cup malted milk powder*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, browned and cooled slightly
- 1 cup brown sugar (dark or light will work)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Preheat oven to 350. Line a cookie sheet with parchement paper or a silpat and set aside.
- In a medium-sized bowl, whisk together the flour, milk powder, cornstarch, baking soda and sea salt. Set aside.
- In a large bowl, whisk the browned butter with the sugars, egg and vanilla until smooth. Gradually add the dry ingredients and stir until fully combined.
- Dough will seem a bit dry and crumbly, but use a cookie scoop or tablespoon to portion 1-inch sized bits, rolling into balls with your hands if necessary. I found that packing the dough into my cookie scoop and rolling a bit worked perfectly.
- Dip the top of each dough ball in a bit of flaky sea salt and arrange on the prepared cookie sheet, 2 inches apart.
- Bake for 9-10 minutes, or until the edges are set and beginning to crack.
- Cool on a wire rack and enjoy!
Recipe adapted from Two Peas and Their Pod