Crunchy Peanut Butter Malt Cookies

Follow our step-by-step guide on how to make Crunchy Peanut Butter Malt Cookies.

1. Step 1

   Start by creaming together the softened unsalted butter, crunchy peanut butter, barley malt syrup, and white sugar in a large mixing bowl. Use an electric mixer to blend these ingredients until the mixture is smooth and creamy, creating a delightful base for your cookies. Once combined, add in the eggs one at a time, mixing until everything is well incorporated and smooth.

2. Step 2

   In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually stir this dry mixture into the creamed butter mixture, mixing just until the dough comes together. Be careful not to overmix; you want your cookies to be tender and delicious! After mixing, cover the dough and refrigerate it for about an hour. This step helps the flavors meld and makes the dough easier to handle.

3. Step 3

   While the dough chills, preheat your oven to 375°F (190°C). This ensures that your cookies will bake evenly and come out perfectly golden.

4. Step 4

   Once the dough is chilled, take it out of the refrigerator and roll it into 1-inch balls. Place these dough balls on ungreased baking sheets, leaving some space between each one. To give your cookies that classic look, flatten each ball slightly with a fork, creating a crisscross pattern on top.

5. Step 5

   Now it's time to bake! Place the baking sheets in the preheated oven and bake the cookies for about 10 minutes, or until the edges are beautifully browned. Keep an eye on them to ensure they don’t overbake; you want them to be soft in the center and crisp around the edges. Once done, remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.