#cookiesandkindness Recipe for July: Coffee Malteds from Dorie’s Cookies

I’m late, I’m late and I’m sorry.  I’m racing to finish the manuscript for my next book, Everyday Dorie, so lots of things have slid, including this posting this, our next recipe in #cookiesandkindness, our campaign to make the world sweeter.

This cookie, an easy way with lots of appeal – the fact that it’s got espresso in it should stop you from dunking in your Joe (sometimes too much of a good thing is just right).

The cookies, Coffee Malteds, is on page 116 of Dorie’s Cookies and I’ve posted it below.  

I hope you’ll enjoy this one.  I really, really hope you’ll share it.  And, when you do, if you post, tag me @doriegreenspan and #cookiesandkindness 

And if you’d like to get some stickers and other cool cookie stuff, click over to here.

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Coffee Malteds

Makes 36 cookies


1 1/2 cups (204 grams) all-purpose flour

1/4 cup (40 grams) unflavored malted milk powder

1/2 teaspoon baking powder

1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature

1/2 cup (100 grams) sugar

1/4 cup (50 grams) packed light brown sugar

1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)

1/2 teaspoon fine sea salt

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 teaspoon pure vanilla extract

Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk the flour, malt powder and baking powder together.

Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, re- turn to medium speed and, one by one, beat in the egg, yolk and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You’ll have a rather crumbly dough, but that’s fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.

Using a small cookie scoop, scoop out level portions of dough or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them about 1 inch apart on the lined baking sheets; these don’t spread much.

Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won’t look done, and they’re not — they’ll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.