Malted Chocolate Chip Cookie Bars Recipe

5 from 1 vote

Sharing my favorite chocolate chip cookie bars today! My Vanilla Malted Chocolate Chip Cookie Bars Recipe are the perfect goodie to treat your family and friends!

Chocolate Chip Cookie Bars


Chocolate Chip Cookie Bars

Does it get better than Chocolate Chip Cookie Bars? I think not :)My Vanilla Malted Chocolate Chip Cookie Bars have the perfect buttery crisp outsides with the most sinful chocolatey soft centers. They are also great for packaging up for a potluck or gift giving to family and friends. My boys brought them to their Father’s and Son’s Camp trip last weekend and lets just say they didn’t bring any back with them, haha! Enjoy!

Try my Peanut Butter Cups Cookie Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.

Chocolate Chip Cookie Bars

 Start by creaming your butter and sugars.

Chocolate Chip Cookie Bars

 Mix in 2 lovely eggs and some extra vanilla 🙂

Chocolate Chip Cookie Bars

Time for the dry ingredients including the malted milk powder. Mmmm!

Chocolate Chip Cookie Bars

I used these fabulous Hershey Baking Melts that will give you the oozing chocolate effect when cutting into squares. Chocolate chunks work great too.

Chocolate Chip Cookie Bars

Add some chocolate chips for good measure.

Chocolate Chip Cookie Bars

Why do I love cookie dough so much? Irresistible!!!

Chocolate Chip Cookie Bars

Divide into two 8×8 inch baking pans or one 9×13 pan lined with parchment paper.

Chocolate Chip Cookie Bars

Spread evenly and time to bake!!

Chocolate Chip Cookie Bars

Just you wait until you cut into these babies. You’ll have chocolatey chunks like this waiting for you 🙂

Chocolate Chip Cookie Bars

Totally optional, but anytime I make bars, I’ll cut off 1/2 inch pieces around edges so I have more even squares. Don’t worry, the edges don’t go to waste. My kids probably like the edges better than the bars themselves. The trick is letting the bars cool for a good 45 minutes-1 hour. Once they are cooled cut them into squares and enjoy.


Chocolate Chip Cookie Bars

Isn’t that melted chocolate fabulous?! Have fun!

Chocolate Chip Cookie Bars


Tips For Making The Best Cookie Bars

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie bar.
  5. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  6. Don’t overtake your cookie bars.  Bars will continue to cook on hot cookie sheet when removed from oven.
  7. Let cookies cool completely before cutting into squares and storing in containers. This will keep their crispness.
  8. Store leftover cookies in an airtight container for 3 days room temperature.
chocolate chip cookie bars
5 from 1 vote

Malted Chocolate Chip Cookie Bars Recipe

Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Servings: 12
Calories: 428kcal
Author: Jenny
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  • 2 sticks unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose Gold Medal Flour
  • 1/2 cup Carnation Malt Powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 10 ounce bag Chocolate Melts or chocolate chunks work too
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees and line 2 8×8 inch baking pans with parchment paper.
  • Place butter and sugars into stand mixer beating until well combined. Add eggs and vanilla beating to combine. Slowly add flour, malt powder, baking soda, salt and chocolate melts and chips. Stir on low until just combined.
  • Divide dough into 2 equal parts and spread evenly into prepared baking pans. Bake for 30-35 minutes until golden and baked through. Let cool completely then cut into bars.


Calories: 428kcal | Carbohydrates: 77g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 350mg | Potassium: 102mg | Fiber: 2g | Sugar: 53g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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53 Responses
  1. Elyna Ito

    5 stars
    Even tho I didn’t have enough AP flour, I ended up using the last 1/2C as WW Pastry Flour. It came out delicious. My 9×13 aluminum pan worked out perfectly for 35 mins. Don’t forget about a adding dash of good sea salt before baking. It’s so worthy it!
    Thanks for the recipe Jenny

  2. Gabby

    These look delicious!! Can’t wait to make them, but in Ecuador we don’t have MALT POWDER or malted milk. I will appreciate if you suggest me a substitute or maybe tell me if I can avoid this ingredient.
    Thank you sooooo much!

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  5. Jenifer

    I see a ton of questions about the malt. I love malt! However, I have chocolate malt in my cupboard, do you think that chocolate flavored would be an okay substitute? It is raining like a beast and I want these bars ASAP!

  6. Niki

    Well i am really disappointed that i wasted my time and ingredients. I baked these at 350 for exactly 30 minutes and they were totally burned. I mean charred burned. I bake all the time so i know my oven is not the problem. I could eat some at the very center of the 8×8 pan to see what they would have tasted like and it is not a good cookie anyway. Sorry but this recipe is a loser.

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