Chocolate Milkshake Cookies
Chocolate Milkshake Cookies are filled with classic chocolaty malt flavor and are topped with thick hot fudge sauce and white chocolate frosting! Takes just 30 minutes to prep a batch of these decadent cookies!
For more dessert recipes that have the same unique malted milkshake flavor check out my Strawberry Milkshake Cupcakes or Chocolate Milkshake Cupcakes! Both are made with a doctored-up boxed cake mix!
All About These Milkshake Cookies
This Chocolate Milkshake Cookie Recipe bakes up all of your favorite flavors of a malted milkshake into warm, thick cookies! These come out so good that you won’t even miss sipping on a milkshake!
The chocolate cookies are made with staple pantry ingredients and malted milk powder and studded with mini chocolate chips! Finishing them off is hot fudge sauce and an easy-to-make frosting made of just white chocolate pudding mix and heavy cream.
Rebecca’s Recipe Review
Taste: These treats are basically a double chocolate chip cookie milkshake without ice cream! The malted milk powder gives these cookies a unique, rich flavor that causes them to resemble the classic malted shake taste!
Texture: Each bite of these thick cookies is filled with creamy whipped white chocolate frosting, sticky hot fudge sauce, and a tender, moist cookie! The cookies have a bit of a firm but satisfying brownie texture that is then topped off with chocolate sprinkles!
Ease: 5/10
Pros: Bakery-level cookies made right at home with step-by-step instructions so any home baker can enjoy them.
Cons: A cookie this decadent does take a bit of work to create all the layers. But the reward is sweet!
Would I Make This Again? Yes!
Ingredients For Chocolate Milkshake Cookies
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Box of Instant Chocolate Fudge Pudding Mix
- Malt Powder
- Salt
- Baking Soda
- Vegetable Shortening
- Light Brown Sugar
- Granulated Sugar
- Large Egg
- Pure Vanilla Extract
- Whole Milk
- Mini Chooclate Chips
- Hot Fudge Sauce
- Heavy Cream
- White Chocolate Instant Pudding Mix
- Whopper Candies
- Chocolate Sprinkles
Malted Milk Powder
The key ingredient that gives these Chocolate Milkshake Cookies their unique, nostalgic flavor is malted milk powder (affiliate link). It’s made of a combination of wheat flour, evaporated whole milk, and barley.
This ingredient adds a distinctly sweet, slightly toasty flavor that resembles a cream-like taste close to caramelization. The powder is commonly used in malted milkshakes, cakes, pancakes, and cookies like these!
It’s a must-have ingredient to achieve the best flavor in these milkshake cookies! To grab it, check the baking aisle of your grocery store!
How To Make Chocolate Milkshake Cookies
- Whisk the all-purpose flour, unsweetened cocoa powder, malt powder, salt, baking soda, and box of instant chocolate fudge pudding mix together. Set this bowl of dry ingredients aside.
- Cream the shortening and sugars together in a large bowl until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Mix in half of the dry ingredients at a time. Then mix the dough until it becomes thoroughly combined.
- Fold in the mini chocolate chips.
- Portion out the chocolate cookie dough and roll into balls.
- Transfer the dough balls to a parchment paper lined baking sheet. Press the cookies down flat.
- Bake the cookies until the edges are just set.
- Cool the cookies on the pan before transferring them to a wire rack to cool compltely.
- Heat the hot fudge and add it to the top of each cookie.
- Add heavy cream and white chocolate pudding mix into a bowl and beat until it becomes thick and fluffy. Pipe this frosting on top of the hot fudge on the cookies. Top with a whopper and sprinkles.
- Chill the cookies in the fridge and enjoy them cold!
Rebecca’s Tips
- Weighed Ingredients – You’ll notice that some of the ingredients in this recipe also have weighed measurements. This is because if you get too much or too little of an ingredient, it can drastically impact the final texture of the cookie. Weighing these ingredients with a kitchen scale is the most accurate way to ensure these cookies come out perfectly! However, you can still make this recipe with measuring cups; you want to be careful not to pack your ingredients!
- Measure Flour Correctly – If there’s one ingredient to pay close attention to when making this cookie recipe, it’s flour. This is because flour is commonly scooped and packed when measuring. This results in way too much flour being added, which produces dry, crumbly cookies! Check out this simple kitchen hack that teaches you How To Measure Flour correctly in two different ways.
- Thick Dough – The cookie dough in the recipe is thick yet soft. Though if you think it needs to be softened a bit, you can add an additional tablespoon of milk if needed.
- Serving – These are a treat that is served chilled! This helps the cookie toppings to stay firm and in place, as well as maintain freshness.
Storage Instructions
Store these Chocolate Milkshake Cookies in a single layer in an airtight container in the fridge. If the cookies are stacked, they’ll stick together, and the toppings could become a smooshed mess! Enjoy the stored cookies for up to 5 days.
Substitutions & Variations
- For larger cookies, portion out the dough into 6 dough balls. Each of the six portions should be about 5.8 ounces. Then place only 3 to 4 cookies on one baking sheet and bake for 8 to 10 minutes. Each large cookie will then need 2 tablespoons of hot fudge sauce.
- Switch up the flavor of the frosting by using a different flavored pudding mix! Try using vanilla or even cheesecake pudding for a delicious frosting variation!
- Regular instant chocolate pudding can be used in place of chocolate fudge in the cookie dough.
More Over-The-Top Cookie Recipes:
- Frosted Chocolate Cookies – Chocolate cake cookies that chocolate lovers will devour!
- Almond Croissant Cookies – Buttery, sweet almond flavor that went viral on TikTok!
- Chocolate Cheesecake Stuffed Cookies – Double the dessert, cheesecake AND a cookie!
- Cookie Dough Cookies – A rich, indulgent Crumbl copycat cookie recipe!
- Buckeye Cookies – Topped with a creamy peanut butter topping and melted chocolate!
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If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Chocolate Milkshake Cookies
Ingredients
- 1½ cup all-purpose flour 197g
- ½ cup unsweetened cocoa powder 55g
- 1 (3.4oz.) box instant chocolate fudge pudding mix unprepared
- 2 tablespoons malt powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup vegetable shortening 95g
- ½ cup light brown sugar packed, 115g
- ½ cup granulated sugar 110g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk or heavy cream
- 1 cup mini chocolate chips
- 1 cup hot fudge sauce
- 1 cup heavy cream
- 3 tablespoons white chocolate instant pudding mix unprepared
- 12 Whopper candies for topping
- chocolate sprinkles for topping
Instructions
Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa, chocolate pudding mix, malt powder, salt, and baking soda. Set aside.1½ cup all-purpose flour, ½ cup unsweetened cocoa powder, 2 tablespoons malt powder, ¾ teaspoon salt, ¼ teaspoon baking soda, 1 (3.4oz.) box instant chocolate fudge pudding mix
- Add the shortening and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream until smooth, about 1½ minutes.½ cup light brown sugar, ½ cup granulated sugar, ½ cup vegetable shortening
- Add in the egg and vanilla extract and beat until fully incorporated.1 large egg, 1 teaspoon pure vanilla extract
- Add half of the dry ingredients and half of the milk, mix until incorporated then add the rest and mix until thoroughly combined, about 1 to 2 minutes The dough should be thick but soft. Add an additional tablespoon of milk if needed.⅓ cup whole milk
- Fold in the chocolate chips.1 cup mini chocolate chips
- Portion the dough into 12 even portions (about 2.9oz. each) and roll into a ball.
- Place the cookies on the baking sheet and press them down so they are about 1 inch thick, bake for 7 to 8 minutes until the edges are just set.
- Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. Bake the other pan of cookies. These cookies are very soft right after baking and will firm up while they cool.
- Once cooled, heat the hot fudge sauce in the microwave for 30 seconds, stir then add about 1 tablespoon to the top of each cookie, spreading it around the top with the back of the spoon. Let cool.1 cup hot fudge sauce
- Add the heavy cream and white chocolate pudding mix to a small mixing bowl and beat at medium-high speed until thick and fluffy, about 2 minutes. Pipe the frosting on top of the hot fudge on the cookies and top with a whopper and sprinkles.1 cup heavy cream, 3 tablespoons white chocolate instant pudding mix, 12 Whopper candies, chocolate sprinkles
- Chill in the refrigerator and serve cold.
Notes
- To make large cookies, weigh out the dough into 6 (5.8oz.) portions, and only bake 3 or 4 to a pan, depending on the baking sheet size. Bake for 8 to 10 minutes. Top each one with 2 tablespoons of hot fudge sauce.
- Vanilla or cheesecake pudding mix can be used in place of white chocolate in the frosting.
- Regular instant chocolate pudding can be used in place of chocolate fudge in the dough.
- The malt powder isn’t necessary to the structure of the cookie, but it does give it that unique malted milkshake flavor. It can be found in most grocery stores near powdered drink mixes and hot chocolate.
Nutrition
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Can I use butter rather than shortening?
You can but it will change the texture of the cookies some.