These cookies are full of malted flavor and coated in banana sugar that melts into the cookie resulting in crispy cookies with a bit of chew in the bite.
1/2 cup (about 1oz) Banana Chips
1/4 cup Granulated Sugar or Powdered Sugar
1/2 cup Butter, room temperature
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar
1/2 teaspoon Vanilla
1/4 cup Malted Milk Powder
1 1/4 cups Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1 10oz bag Mini Chocolate Chips, or other chips of your choice
1 5oz Box Malted Milk Balls
Preheat the oven to 350.
In a blender or food processor, combine banana chips and 1/4 cup of sugar. Pulse mixture until it is a fine mixture resembling cornmeal. Place into a bowl and set aside.
In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a stand mixer (or by hand) beat butter until creamy. Add sugars to butter and beat until fluffy, about 3 minutes, scraping bowl sides as necessary to ensure all is well mixed.
Beat in egg and vanilla until fluffy. About 2-3 minutes.
Beat in malted milk powder.
Quickly mix in the flour mixture into the butter mixture. Do not over beat.
In a blender, or food processor, pulse malted milk balls until broken up, but not a fine mixture.
By hand, mix into the dough the broken malted milk balls and the mini chocolate chips.
Form dough into 48 balls.
Roll dough balls in banana sugar mixture.
Place dough balls, well spaced, on a cookie sheet (non-stick, greased or parchment lined) and press dough balls down into approximately 1/3" depth disks.
Bake until golden. About 12-14 minutes.
Recipe makes 48 cookies.