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Crinkly, Wrinkly, and oh so delicious…these Cookies n’ Cream Chocolate Chip Cookies are the ultimate cookies. Made with malted milk powder, crushed chocolate Oreos, and chocolate and white chocolate chunks. These cookies are rich in flavor and soon to become eveyone’s favorite. They’re the perfect summer cookie to make on repeat. Every bite is slightly crisp on the edges, yet soft and chewy in the center…with just the right amount of crunch…so DELICIOUS!

Cookies n' Cream Chocolate Chip Cookies | halfbakedharvest.com

The day has come, I finally caved in and made cookies n’ cream cookies. You guys know me. I don’t usually use things like store-bought Oreos, but as I like to say, there’s a time for everything. And well, these cookies are having their moment, and I’m actually quite happy about it.

Just like every other kid out there, I grew up with Oreo’s. And though we didn’t have them all the time. There’s just something about that cookie that really does it for everyone. It’s the smell, the crunchy cookie, and that cream filling. None of it is spectacular on its own, but when put together, they’re kind of magical.

Or maybe it’s just that we all have an attachment to the cookie. They’re nostalgic to our childhoods and that’s why we love them. Either way, whether you’re ten or sixty, you’re going to love these cookies. I mean, they’re pretty hard to not love, and so much fun for summer.

prep photo of oreo cookies

How these came to be

I was working on another recipe that in theory should have been incredibly easy and incredibly delicious. But as I was photographing it, I finally had to admit to myself that it just hadn’t turned out as I’d hoped. And that wasn’t OK with me.

I think as I was working on it throughout the day I was slowly coming to that realization. My mind had been starting to wander towards things that make me think of summer. Especially my favorite summer desserts.

prep photo of cookie dough in bowl

Cookie n’ cream was a constant in my head. Something about those chocolate cookies makes me think of summertime as a kid. Sneaking inside for a cookie out of the cupboard while playing outside. Or begging mom to stop at DQ for cookies n’ cream blizzards. I’m not sure exactly what it is, but cookies n’ cream reminds me of carefree summer days.

So, at the very end of the day, as I was shooting the recipe I just wasn’t excited about, I stopped and I made these instead. It was one of those last-minute decisions that turned out to be very, very good.

prep photo of cookies before baking

Now the details

The thing about these cookies that everyone will love is that they’re EASY. Which just adds to their magic.

Just make my favorite cookie dough…minus the brown butter – I didn’t want that flavor to overpower. But plus some malted milk powder (if you have it), crushed chocolate Oreos, chocolate chunks, and a small bit of white chocolate too.

Then bake, eat, and enjoy the indulgence that is this cookie.

Cookies n' Cream Chocolate Chip Cookies | halfbakedharvest.com

So the malted milk powder, yes, it’s not a usual cookie ingredient. But it’s one of the elements that sets these cookies apart. For those of you unfamiliar with malted milk powder, it’s the best kept secret ingredient in the baking world. Malted milk is what’s typically used to make malted milkshakes, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertones of browned butter and vanilla.

It’s very subtle, but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. And I found the flavor to work perfectly with the chocolate cookies.

That being said, if you don’t have malted milk powder and don’t want to run to the store, you can also substitute flour. The cookies will still be great!

For the cookies, I just used regular ole’ Oreo cookies, But if you’re looking for a slightly healthier option, chocolate wafer cookies would be great too.

Cookies n' Cream Chocolate Chip Cookies | halfbakedharvest.com

Less than an hour later you’ll have the sweetest, crinkled cookies.  Simple as that.

They’re chocolatey, salty, sweet, gooey, and have just the tiniest bit of CRUNCH. Basically, they’re everything you could want out of a cookie. They’re going to take you back to being a kid again, which I LOVE. Especially during the summertime. We should all be a little more carefree this time of year. So let yourself enjoy a slightly indulgent cookie. Trust me, it’s going to be great!

Next up on the summer dessert recipe lineup…I’m thinking I need to do some s’mores…

Cookies n' Cream Chocolate Chip Cookies | halfbakedharvest.com

Looking for other fun summer dessert recipes? Here are a few ideas:

Malted Milk Cookies n’ Cream Ice Cream Sandwiches

Giant Salted Espresso Hot Fudge Cookies

Homemade Chocolate Fudge Pop Tarts

Healthier Homemade Nutter Butter Cookies

Lastly, if you make these Cookies n’ Cream Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cookies n' Cream Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 22 cookies
Calories Per Serving: 172 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate.
    3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.
    4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 

Notes

Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 
If Your Cookies are Coming out Cakey: use 1 3/4 cup flour and 1/4 cup malt powder. 

Cookies n' Cream Chocolate Chip Cookies | halfbakedharvest.com

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Comments

  1. My boyfriends response “those are f$ck!ng good!” Followed to a T! Those that didn’t have it come out right don’t know how to really bang the cookies flat! Your insta videos have taught me how to make all your recipes come out right!

    1. Hey Jordan,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

  2. 5 stars
    These are so good. I’ve made two batches in the past week. My family says the best chocolate chip cookies ever! Thank you.

    1. Hey Catherine,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  3. Oh my goodness. I’m at a loss for words with these cookies. They are now one of my all time favorites and everyone in my house LOVES them!! They are such a nice switch up from a regular chocolate chip cookie – I’m obsessed. I cannot wait to try more recipes out! 🙂

    1. Hey Meghan,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  4. 5 stars
    The bad news, I can never make these again, for fear of eating them all in one sitting. The good news, these are AMAZING! My husband said they are the best thing he’s ever eaten. I did 1 3/4 cup flour and 1/4 cup malt powder as was suggested. They are chewy, chocolatey, malty and have amazing flavor! Will be my go-to cookie, thank you!

    1. Hey Bri,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  5. 1 star
    I am trying this recipe one more time. The first time I followed it exactly and the cookies were very dry and did not flatten. Seems like way too much flour. Banged the pan like crazy and used room temp butter and eggs. This time I will omit 1/4 cup flour and have the butter slightly melted to see what happens. Wish me luck!!

  6. 1 star
    I followed the recipe perfectly, read lots of comments so did as some suggested (and recipe) 1 3/4 C flour plus 1/4 C of malted milk powder (ovaltine) and cookies came out sort of cakey/spongy, not crispy/chewy as I hoped. Like most comments have said, not a great recipe and definitely not like picture 🙁 disappointing.

    1. Hey Liz,
      So sorry to hear this! Did you bang the cookies on the counter? These are not meant to be crispy. Please let me know how I can help. xTieghan

  7. 5 stars
    AMAZING ! Followed the recipe exactly and my cookies came out identical. I opted to use the 1 3/4 cup flour plus 1/4 milk powder.. I read other reviews below and I think people either didn’t beat their butter and sugar long enough or didn’t use room temp eggs – without those these cookies definitely won’t spread. 10/10 definitely making again!

    1. Hey Alexa,
      Happy Friday! I am delighted that this recipe was enjoyed. I appreciate you giving it a try:) xTieghan

    1. Hey Katherine,
      I like to use dark chocolate because that’s what my family enjoys, but use whatever you prefer! I hope you love the cookies, please let me know how they turn out! xTieghan

  8. 4 stars
    I made these cookies and they are so delicious! Thank you so much for sharing your recipes! I have one question – how do I make them flat like yours? I banged the pan like the recipe said, but it didn’t create the flatness yours have. Thanks!

    1. Hey Michelle,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Next time, try gently flattening the dough with your hand before baking. Have a great week:) xTieghan

  9. 5 stars
    Teigan,

    I made these today as written and they were delicious. I love all your recipes so much. Even though they don’t always look as pretty as yours, they never fail to taste good. I appreciate you posting all the recipes for us to enjoy. xoxo Pam

    1. Hey Pam,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  10. 5 stars
    Absolutely Loved these cookies! My toddler helped make them, and she lovedddd it! They were a little thin for my preference, but I’ll pop them in the fridge to solid up the dough a little bit more next time. Thank you for posting such great recipes!

    1. Hey Carol,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  11. 5 stars
    I like my cookies to be thick, so after I made the dough, I leave it in the fridge for several hours (even overnight) to rest. They turned out perfect and everybody loves these Oreo cookies!!!
    Thanks Tieghan.

    1. Hey Sally,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  12. 4 stars
    Hi! These cookies are absolutely delicious. The flavor is amazing! I do like my cookies to be a little bit thicker than these, so could I add baking powder in order to make them a little thicker? If so, how much would you recommend? I was surprised how thin these were since I didn’t tap the baking sheet on the counter. Other than being so thin, which is totally a personal preference, these are delicious and I loved using the malt powder!

    1. Hey Chelsea,
      Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! Try popping your dough in the fridge for a bit before baking, this will prevent the cookies from spreading and will give you a thicker cookie. xTieghan

  13. 5 stars
    I followed the ratios exactly and they came out perfect… these are incredible!!
    Thank you for the recipe!

  14. 5 stars
    Don’t be scared off by the negative reviews- these were some of the best cookies I’ve ever made!! I didn’t have malt powder and forgot to use the extra 2T of flour so ~maybe~ that helped a tad, but overall these cookies were truly the BEST!!! I also eyeballed the chocolate amounts and used funfetti morsels which I think made them a tad more fun 😉

  15. 2 stars
    I LOVE your recipes & most of the time I’m fine with the savoury stuff but this is about the fourth time I’ve tried sweet recipes of yours and they just haven’t worked : (

    Too cake-y and dry, quantities just don’t seem to work. Followed the recipe exactly, having had issues with conversions of your recipes in the past, but still didn’t work, can’t quite figure it out, but looking at the comments it seems I’m certainly not alone and a lot of people have had the same issue

    1. Hey Kate,
      So sorry you have been having issues with this recipe. It’s really hard to say what could be going wrong without seeing the cookies. Are you using the malt or extra flour? What do you mean by conversions? Let me know how I can help! xTieghan

    2. I also find this Kate! Savoury recipes are great but her sweet recipes never work for me. I think it’s some thing to do with the America measurements? Such a shame

  16. 5 stars
    I read the reviews on this before making so when I made these, I used
    1 3/4 cup flour then 1/4 cup of malt powder and they are delicious. Gave them out to friends and they all loved them.

    Probably the 30th HBH recipe I’ve made and never had a single one turn out anything less than delicious.

    1. Hey Lauren,
      Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan

  17. 4 stars
    I just made these and although very tasty mine also didn’t look like the picture at all. I’m not upset about it because they tasted fine ,I just wanted to add that I followed the recipe exactly (including the milk powder) and the visual consensus is the same as some other comments.

    1. Hey Brianne,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! Sorry they did not look how you wanted them to. xxTieghan

      1. 5 stars
        I’ve been wanting to make a cookies & cream cookie inspired by our favorite cookie shop and since this one had malt powder added, I thought I’d try it. I will say they are delicious! But no matter how much slamming I did, they did not get crinkley on the edges and they don’t look like the cookies pictured with their dark golden color. That being said, my finished product never looks as beautiful as Tieghan’s. These are a tasty departure from a traditional chocolate chip.

        1. Hey Kristi,
          I am delighted that this recipe was enjoyed, thanks a lot for making it! Next time, try flattening your dough with your hands before baking. xxTieghan

  18. 3 stars
    I am such a big fan of yours and all of your recipes have been so easy to follow and not to mention delicious. I made these cookies yesterday, even after reading the reviews, and they turned out nothing like yours did in the photos 🙁 mine were very cakey and the dough was so sticky. So sad these didn’t turn out.

    1. Hey Rebecca,
      So sorry to hear this. Was there anything you adjusted in the recipe? If the dough was sticking sounds like you may have needed more flour. Let me know if I can help in anyway! xTieghan

  19. 5 stars
    To be honest, I’m not sure why there are so many people confused with the ingredients and measurements? I followed the recipe exactly using Australian measurements and just converting things that weren’t with Google and they turned out fabulous! I did make them probably double the size, but they’re probably the best cookies I’ve ever made. The malt milk really adds a nice tanginess to them, and they were a hit with everyone.

    1. Hey Emi,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

  20. 3 stars
    Made these and they were good but definitely too cakey. I read through the comments and it seems I used too much flour because the ingredient list is a little misleading. I guess it’s two cups of flour and then two tablespoons in place of the malted milk powder but I used two cups plus four tablespoons because that’s what the ingredient list says. The “plus two tablespoons” should be removed from the flour bullet point.

    1. Hey Becky,
      Thanks for giving the recipe a try, so sorry they were cake for you. The recipe list is correct as written. Please let me know if I can help in any other way! xTieghan

  21. 2 stars
    I should have read the reviews first. Too much flour!! I followed verbatim, including flattening them halfway. I added more chocolate to help distribute the cakey texture, but the butter/flour ratio is all off.

    1. Hey Jenni,
      Thanks for giving the recipe a try, sorry these didn’t workout for you! All of the measurements are correct, please let me know if I can help in any other way! xTieghan

      1. Thank you for your reply, I do want to try these again! Your savory recipes always come out wonderfully.

  22. 2 stars
    This recipe needs to be edited for clarity. After watching your Instagram story and reading through this recipe twice it’s not as clear as you think it is regarding the 2TBSP flour substitution.

    On top of that, the metric conversion is wrong and should be adjusted. It says that you need 2 1/4 cups of flour and does not give the amount in grams leading to further confusion. Multiple people have flagged this in the comments and you have not addressed it yet. I really like your recipes but this is the 3rd baking recipe I have used where the metric is incorrect thus the treats come out wrong.

    Thank you!

    1. Hey Allexa,
      Thanks so much for your comment! Have you actually tried to make these cookies? All of the measurements are correct, as for the metric conversions thanks for the heads up! We’re working to try and fix this. I would recommend using an online calculator for best results. So sorry for the trouble! Sorry, it does take me a few days to get to all of my comments as I have a lot on my plate. Please let me know if you give the cookies a try, I hope you love them! xxTieghan

  23. 4 stars
    Hi Tiegan!
    I just made these cookies which seemed absolutely delicious and gooey on Instagram but came out quite dry and fluffy on our end 🙁
    Just wanted to clarify : if we do have malt powder in hand, is it 2 cups + 2 tablespoons of flour AND 1/4 cup of malt powder?
    Other question : is it 9 mins baking total? After 6 mins + 3 mins mine were welllllll undercooked. Is it my oven’s fault? Or should I have trusted that they would bake enough on the baking sheet alone after that?
    I slapped them pretty hard on my counter as well but it didn’t seem to do the trick haha.

    Thanks so much! I’m in love with all your recipes! xoxo from Quebec

    1. Hey Alexandra,
      Thanks so much for giving the recipe a try. Yes, those measurements and baking times are both correct. It’s important to remember that your baking sheet just came out of a 350 degree oven so the cookies will continue to cook on there. I hope this helps for next time! xTieghan

  24. 5 stars
    I only had chocolate chips and Oreos, but these still turned out great!! The banging didn’t do anything, so I just turned flattened them a bit with the back of a spoon.

    Made them as a treat for a friend who had just had surgery and is moving away… He is 30 years old (and from Lebanon so maybe it’s cultural) and said no one had ever made him homemade cookies before! :'( He said they were the best cookies he’s ever had!

    1. Hey Nicole,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  25. Made these today, and had browned butter that I used…. MELT IN YOUR MOUTH DELICIOUS 🤤 Another show stopping recipe!

    1. Hey Sam,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  26. The metric conversion for flour isn’t working. In fact, they’re giving different amounts of flour.

    1. Thanks for the heads up! We’re working to try and fix this. I would recommend using an online calculator for best results. So sorry for the trouble! enjoy the cookies! xx

  27. 2 stars
    I was super excited to make these but they came out way too cake like. I guess too much flour? I followed the recipe exactly. I also think the dough could have used some chilling time but it was not in the recipe. I’ve had such good luck with your savoury recipes but the baking is a flop.

    1. Hey Meera,
      So sorry to hear this, was there anything you adjusted in the recipe? Did you try banging them on the counter? Chilling the dough would actually prevent them from flattening. Let me know how I can help for next time! xTieghan

  28. Hey there! Love, love your recipes! I’ve noticed some comments and have experienced it myself, the cookies don’t get flat like yours! Despite banging on counter several times they stay poofy. Has anyone asked about the differences in elevation? I am very low elevation and you are in the mountains! Would that make a difference in results? Thanks so much for your tips and tricks and comments, you’re always so nice to do that!

    1. Hey Paula,
      So sorry to hear this. The elevation really should not be an issue as I don’t ever adjust recipes for the altitude. I always cook/bake as if I was at sea level. When baking, I always under-bake by a few minutes and I find this “fixes” most issues that can be caused from the altitude. Next time, you could try flattening your dough with your hand before baking. I hope this helps! xTieghan

  29. Hi Tiegan!
    I really want to make these and have already bought all of the ingredients but when converting the amounts to metric using the button on your blog, they seem a bit more off then usual (if that makes any sense?) for example it’s saying to use 0.75g of baking soda and is still saying to use 2 1/4 cups of all purpose flour.

    Please help as I don’t have cups as I’m from the UK and love your recipes and really want to try this one but I can’t convert them myself as always get it wrong.

    Thank you so much!

    1. Hi May! For best results I always recommend using an online metrics convertor. Something the one on the site is not accurate. We’re working to fix it! So sorry for the inconvenience.

      Hope you love the cookies!! xx

  30. 5 stars
    I made these yesterday. I used the Famous Chocolate Wafers and a combination of chopped dark chocolate and mini semisweet chips so instead of cookies and cream mine were more cookies and chocolate. I had malted milk powder I had used in another recipe and was excited to try this one. I measured carefully and after mixing everything up ( I use a big wooden spoon for cookies, not a mixer) I refrigerated the dough for about 2 hours. I baked according to the directions and the cookies were WONDERFUL. Even my picky, hypercritical husband who never likes anything I do, complimented them. Thank you for a special, new recipe!

    1. Hey Lucy,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  31. 1 star
    I tried to enjoy these cookies but they sit so awful in my stomach. I really think it’s because of the too much dry ingredients. I really wanted to love thes cookies but just didn’t work out for me.

    1. Hey Carla,
      So sorry to hear this. Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan

        1. Hey Priscila,
          So sorry, I’ve never tried this so I am unsure of what the results would be. If you don’t have malted milk powder you can just use flour. I hope you love the recipe, please let me know if you give it a try! xTieghan

  32. 5 stars
    I made these and they were simply amazing. Before I cooked them I let the dough sit in the fridge for 30 min so it could thicken. They were so moist and delicious

    1. Hey Allaysia,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  33. Hey Tieghan, my cookies also came out fluffy and pretty dry, But I did the correct ingredients.

    2 1/4 cups, plus 2 tablespoons all-purpose flour

    And I did not have malted milk powder (so I added the additional 2 tablespoons of flour) as instructed.

    Any idea what happened here? I also should note I did not use an electric mixer.

    1. Hey Lauren,
      So sorry to hear you had issues with the recipe. Unfortunately, you used too much flour. You only want to use the 2 cups, if you are not using the malted milk powder you are just adding the 2 tablespoons, not the 1/4 cup for the malted milk powder. I hope this helps for next time! xTieghan

    1. Hey Cecilia,
      So sorry to hear this. Did you bang the cookies on the counter? Let me know how I can help! xTieghan

    1. Hey Laura,
      I used regular malted milk powder. I hope you love the recipe, please let me know if you give it a try! xTieghan

  34. Hello Tieghan!
    New-ish cook here! My mom has been making your recipes for a couple years now, and now I’m in my own kitchen and trying them all the time. Especially when I want something fun to make that’s delicious and with lots of flavour depth, I know I will find something on HBH! Many of them are my go-to’s now. You have something really good going, and I just wanted to shoot a note to say, well done!
    These cookies are JUST what I needed right now, going to try them tonight! Will defo be a highlight with the oreo-loving hubby.
    Kudos to you!

    1. Hey Andie,
      Thank you so much for your kind message! I hope you love the recipe, please let me know if you give it a try! xTieghan

  35. 5 stars
    Perfect cookies! Thick, soft, chewy, tasty. Whole family loved them. The malted milk powder was an interesting touch and I’ll use that in more recipes. I couldn’t tell that tapping the sheet on the counter made any difference but I still did it. I had to refrigerate the cookies for a few days because I couldn’t bake them right away, but they still came out perfect. Thank you for the recipe!

    1. Hey Jennifer,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  36. 3 stars
    Mine were puffy and dry, not flat and chewy. I think it was too much flour – the Tollhouse recipe calls for just 2 1/4 cups, not an additional 2T PLUS the 1/4 dry malt. Too much dry ingredients, next time I will try adding a tablespoon or so of milk and omitting the extra Ts of flour.

    1. Hey Kristin,
      Thanks for giving the recipe a try, so sorry these did not turn out to your liking. So you either wanted to use the malt or totally drop that and just use 2 tablespoons of flour, not both. I hope this makes sense! xTieghan

      1. So, it’s not 2 1/4 cups PLUS 2 T flour? ‘Cause that’s how the recipe reads.

        If we’re not supposed to used the 2T flour then don’t include it with the four measurements.
        Or say, “only use the extra 2T if you’re NOT using malt”. The way it reads indicates that you use 2T, and then if you’re not using malt you use 2 T MORE.

        1. Hey Kristin,
          You want to use 2 cups plus 2 tablespoons. If you are not using the malted milk powder then you will add 2 extra tablespoons in place of the malted milk powder. xTieghan

  37. 5 stars
    Huge hit. Everyone loved them. Easy to make too. I’m not sure what makes them so good, the malt and chocolate, but will be making these all the time now.

    1. Hey Heather,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

    2. 1 star
      I’m sorry to say these didn’t work out for me. I used the suggestion of 1 3/4 flour and 1/4 malt powder and they spread horribly. I usually chill my cookie dough but against my better judgment I didn’t here, and I got flat, greasy cookies. Also, the flavor was not my cup of tea-the malt flavor overwhelmed the rest of the ingredients. I threw the whole batch out. 🙁 I love 99.99% of HBH’s recipes but sadly this didn’t turn out.

      1. Hey Katie,
        Sorry to hear this, but the recipe calls for 2 cups of flour so that was the issue here. If you give the recipe another try, I would recommend following the measurements and instructions as is:) I hope this helps! xTieghan

  38. 5 stars
    Made these yesterday for friends and they were a hit! I have tried many of your cookie recipes and love them all, but these may be my favorite! Amazing flavor and great texture and I agree they best best warm out of the oven!

    1. Hey Kim,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  39. Okay, these cookies are AMAZING. The best cookies I’ve (possibly ever) made. And I accidentally used melted butter instead of room temperature because I misread the recipe, and only realized my mistake after they were in the oven, but they still turned out so delicious. Thank you for such a great recipe!

    1. Hey Abby,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey Karen,
      Sure, that would be totally fine to do. I hope you love the recipe, please let me know if you give it a try! xTieghan

  40. Love love love your recipes 🙏🏽 Thank you, but no matter how hard I try I can never get flat crispy cookies 😕 I measure with a scale, I don’t pack the flour, my butter is room temp but fail every time. They are still delicious, but my ultimate favourite cookie is the crispy thin chewy centre and I just can’t get it right ☹️

    1. Hey Lorena,
      Thanks so much for giving the recipe a try. Are you banging the cookies on the counter multiple times throughout the baking process? That’s what really gets them flat for me. xTieghan

    2. I haven’t tried this particular recipe, but in my experience, sticking the dough in the fridge for about an hour does wonders for getting the right texture. They flatten enough so that they can get crispy edges, but still stay thick enough to be a little chewy in the middle. Hope this helps!!
      (English isn’t my first language, sorry if this isn’t perfectly written)

  41. 5 stars
    This recipe is quick, easy, and delicious! My grocery store only had chocolate malt powder so I used that when making these cookies and they turned out soooo well. Another note is that my butter was warmer than room temperature when I made them, so I put the cookie dough balls in the freezer for 10-15 minutes after forming them. They cooked without a hitch, and I can’t wait to make them again!

    1. I love this recipe and I’m with Lorena, I wish I could get the cookie to be flatter and crispier on the outside and chewy in the middle, but they were still amazingly delicious 😋

    2. Hey there,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  42. Omg!!! I just finished making these and they are my new favorite cookie!!!! Wow! I can’t wait to take them to the get together I’m going to! Great recipe! I love that I don’t have to adjust anything for high altitude since you live in Colorado too!!!

    1. Hey Candace,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  43. 5 stars
    Made these
    Yummm
    I put in fridge for a bit before cooking
    30min
    Turned out perfect
    Also grated some orange rind on a batch 🙌

    1. Hey Victoria,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

    1. Hey Jill,
      Thanks so much for giving the recipe a try, sorry to hear they are not flattening for you. Is there anything you are adjusting in the recipe? Let me know how I can help! xTieghan

    2. Mine didn’t flatten either. I didn’t have malt powder, so I just used the extra 2 tbsp of flour…not sure if that makes a difference.

    1. Hey Rachel,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  44. Hi!
    Love your recipes! Just wondering I can’t find malted milk powder (Canada) but I have the ovaltine powder is that the same idea ? Thanks!

    1. Hey Jessica,
      Yes, Ovaltine powder will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. You used Sarah Kieffer‘s pan banging method again without crediting her. Seems to be a pattern a lot of people have noticed here lol

    1. Banging a pan can only be attributed to one person? Do we also need to credit the person who figured out how to cream butter and sugar together… I don’t think anyone is claiming this technique as their own in this recipe. It’s simply a technique

    2. It’s interesting – my mom taught me that trick 30 years ago. Not sure you can credit any one person for inventing it, though of course Sarah Kieffer popularized it.

    3. Hey Eryn,

      I actually don’t use her method. If you read the two, mines much simpler and requires a lot less pan wacking on the counter. Hope that clears things right up for you!

  46. Hi! Just made these tonight! They taste great but I couldn’t get that deep Golden color. What am I missing?? 🙁

    1. Did them too, but for gaining a darker color I left them a couple of minutes more on the oven. Every oven’s different and mine need 4 more minutes to gain a golden color!

    2. Hey Jennifer,
      Thanks so much for giving the recipe a try! Was there anything you may have adjusted? A little more info would be helpful! xTieghan

  47. We’re not huge fans of white chocolate. Can I just omit or sub w equal amount of regular chocolate chunks ?

    1. Hey Jen,
      You can just omit the white chocolate! I hope you love the recipe, please let me know if you give it a try! xTieghan

  48. what brand of chocolate do you use in this recipe (was semi-sweet used? and what brand of white chocolate)?
    Thank you

    1. Hey Megan,
      I like to use Chocolove and yes I used semi-sweet, dark chocolate is also delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Jackie,
      That should be totally fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan

  49. 5 stars
    These are OUT OF THIS WORLD! I made them without the malt because I didn’t have any in my pantry and I am sure the malt would have gave it that extra kick, but they are still delicious! My whole family is obsessed! I made some of them into ice cream sandwiches and let me just say, GAME CHANGER! Thank you for this delicious, easy recipe that the whole family loves!

    1. Hey Emily,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  50. Please keep in mind what once was made in America is know done in Mexico. Look on the back of a Nabisco Chips Ahoy .
    And might want to be sure to look on the back of all Nabisco products,you are going to be surprised.

  51. These look delicious and am excited to make them. Have to e malted milk for the true experience. I was wondering about the site too. I used to be able to save my to a recipe box and I don’t see that anymore. What happened to my recipe box? I also can’t save to Pinterest from the recipe. These were both great options to save recipes. What happened?

    1. Hey Anne,
      I hope you love the cookies! Yes, you can now create an account to save your recipes to your recipe box and access it from any device. To save to Pinterest, simple roll your mouse over a photo and the Pinterest “save” button will appear. Please let me know if you have any other questions! xTieghan

  52. I am very excited about these cookies , however, my first batch has come out rather dry. Should I mix in a little
    More butter before I bake the rest of the dough ?

    1. Hey Pat,
      So sorry to hear this. Was there anything you adjusted in the recipe? Could you have possibly over mixed the batter? Were the cookies baked for too long? Please let me know how I can help! xTieghan

  53. Can I ask why you use Kosher salt? I am Jewish and use this but not sure what it may add to these delicious Oreo cookies?

    1. Hey Caryl,
      You always want to add a touch of salt to your cookies to balance out the sweetness. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey there,
      So sorry, I have not tested this recipe without the egg. Please let me know if you give it a try! xTieghan

  54. Just want to say I LOVE your recipes they are always so tasty !!
    I was wondering did you change the website ? There used to be an option to easily convert the ingredients to grams etc but haven’t been able to find it?

    1. Hey Steph,
      Thanks so much for your kind message! We changed the site to better serve our readers and for a new and improved look. You can still convert to grams, just click “metrics” below the list of ingredients. Please let me know if you have any other questions! xTieghan

  55. Yum! Looks like my niblings are getting a new treat! Thoughts on using Golden Oreos instead? And have you ever implemented Chobani Cookies & Cream coffee creamer in recipes?

    1. Hey there,
      Sure, golden Oreos would work just fine, I have never used Chobani coffee creamer in any of my recipes:) I hope you love the cookies! xTieghan

  56. Just saw this on your Instagram. I’m 100% making this these weekend for my friends!!! I can’t wait!

    1. Hey Joe,
      No adjustments are needed, you can follow this recipe as is! I hope you love the cookies, please let me know if you give them a try! xTieghan

  57. I love cookies n cream too, and chocolate chip cookies! But I don’t like thin, flat chocolate chip cookies—I like them thick. These look thin and like they spread a lot. What would happen if I don’t do the tap the baking sheet thing to flatten them?

    1. Hey Jennifer,
      if you are looking for a thicker cookie, just skip the tapping of the baking sheet:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  58. Oh good I wanted to know about leaving out the oreos also…will try the brown butter malted recipe. Thanks!

    1. Hey Erica,
      So sorry, I have not tried that with this recipe. Let me know if you give it a try! xTieghan

  59. These look delicious.
    Can you recommend a site for converting cups to grams particularly for flour?

    1. Hey Bev,
      Let me add the metric measurements for you here! There is 120 grams in 1 cup of flour. I hope you love the recipe, please let me know if you have any other questions:) xTieghan

  60. HBH hi!
    I really like the sound of the malted milk and choc chip cookie, but not the addition of Oreos or cream filled wafers. I don’t like the fatty mouthfeel of cream filled cookies. What can I substitute for that?