Recipe
Chocolate Malted Whopper Drops

• 1 3/4 cups all-purpose flour
• 1 cup Carnation Malted Milk Powder–couldn’t find Carnation, so I used Ovaltine brand (just don’t use chocolate malt powder)
• 1/4 cup Hershey’s unsweetened cocoa powder (plus 1 tablespoon Hershey’s Dark cocoa)–I didn’t bother with the Dark cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 2 cups Reese’s Peanut Butter Whoppers (each cut in half)–I used 2 1/4 cups of chocolate-covered Whoppers
• 1 cup Reese’s peanut butter chips–I only used 2/3 cup
• 1.55 oz Hershey’s milk chocolate bar, chopped
• Parchment paper

PREPARATION:

• Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature
• Chop each Whopper in half
• Coarsely chop Hershey bar

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  Set aside.
2. In medium sized bowl, add flour, malt, cocoa, baking powder and salt.  Whisk together to sift.  Set aside.
3. In bowl of electric mixer, combine butter and sugar.  Beat on medium speed for 3 minutes to cream together until smooth.  Scrape sides of bowl.  Add eggs one at a time, beating for one minute in between each addition.  Add vanilla and beat well.  Scrape sides of bowl again.  With the mixer on low, add half the dry ingredients, mixing just until incorporated.  Add milk and mix until combined.  Then add the rest of the dry ingredients and mix until just incorporated.  Stir or fold in Whoppers, chips and chocolate with a rubber spatula.
4. Drop cookies by tablespoonfuls onto baking sheets.  Bake for 11-13 minutes.  Let the cookies rest on the baking sheets for two minutes before transferring them to wire racks to cool.