Malted Salted Brown Butter Cookies


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!

Malted Salted Brown Butter Cookies

Yield: 2 dozen cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 cup malted milk powder*
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, browned and cooled slightly
  • 1 cup brown sugar, dark or light will work
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350. Line a cookie sheet with parchement paper or a silpat and set aside.
  2. In a medium-sized bowl, whisk together the flour, milk powder, cornstarch, baking soda and sea salt. Set aside.
  3. 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.
  4. 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.
  5. Dip the top of each dough ball in a bit of flaky sea salt and arrange on the prepared cookie sheet, 2 inches apart.
  6. Bake for 9-10 minutes, or until the edges are set and beginning to crack.
  7. Cool on a wire rack and enjoy!


*You want regular old malted milk powder for these, but if you can't find it in your store- you can use plain Ovaltine (not chocolate) but cut out the white sugar as there is sugar added and they may be overly sweet otherwise. Recipe adapted from Two Peas and Their Pod

Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I have just discovered the meaning of life, and by that I mean browned butter. So, of course, I am putting it on everything. This looks like the perfect way to feed my obsession…and I am alllll over the addition of malted milk powder! Genius!

  2. Now why did we not get paired up for this?!? I want a batch of these!! The malted milk powder is a genius addition. i’m always looking for ways to use this HUGE carton I bought.

  3. I can see it now…
    I bake a batch of these
    and leave them to cool in the kitchen.
    Then I make every excuse in the book to go
    into the kitchen and grab one,
    then another,
    and another………..

  4. And yet another winner. We love these. You are amazing. Thank you for sharing your delicious ideas.

  5. Quite possibly the best cookies I’ve ever made! My only problem? WHERE DO I HIDE THEM!! Also, should have made them slightly smaller so I’d have more. I yielded approx 27 cookies but I could have have about 7 more if I’d made them smaller. That would be 7 more for my belly!!! :)

  6. These cookies are wonderful and sooo delicious! I’m on a diet and I thought I can get away with baking if I just ate one cookie…but that did not work out. haha. I have a question though. I followed the recipe exactly but they are still pretty hard the next day or so. Any suggestions?

    1. My suggestions would be to bake them a bit less or to store them airtight with a slice of bread- it helps so much!

  7. Oh. My. Gosh.
    Literally the most deceptively decadent and delicious cookies I’ve ever made. And I’ve made 30 years’ worth of delicious cookies.

    Thank you. Thank you for being and sharing.

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