Milo Cookies

Chances are that you have not heard of Milo, let alone Milo cookies. Milo is a malt and chocolate powder, usually disolved in milk. It is famous in Australia, New Zealand, some parts of Asia and Colombia. I got to learn about its existence when I first visited Colombia and have come to love this refreshing drink. You can either serve it hot as in a hot chocolate or you can serve it cold. I especially like the cold version. I figured the powder would also taste good in cookies, so I decided to try Milo cookies. If you don’t have it at hand, relax, you can also use a mix of malt powder and chocolate powder. You may also try Ovaltine, the Swiss version, which is slightly different in taste as the malt percentage is much higher, but also tastes great in cookies.  Can I say that I am super proud I invented this recipe? Well, not fully from scratch, but if you ask me, you can barely invent a recipe from scratch, too many are already out there. But at least I had the idea of adding Milo to the cookie dough. I got inspired by the chocolate chip cookie recipe I love and then worked from there.

So without further ado, let’s give these cookies a go. Think a chewy chocolate chip cookie with extra malt flavor and you will get close to this cookie. What I like best is that you don’t have to chill the dough, but can get working right away. So if you really are focused, you may be able to eat a cookie within half an hour. If that doesn’t convince you, I don’t know what will.

Print Recipe

Milo Cookies

Serves: About 25-28 cookies

Cooking Time: 10min preparation + 12min of baking

Ingredients

• 180 grams of butter at room temperature
• 100 grams brown sugar
• 70 grams of white sugar
• 2 eggs, size L at room temperature
• 1 teaspoon of vanilla extract, see here how to make your own
• 330 grams of all-purpose flour
• 80 grams of Milo powder (alternatively Ovaltine)
• 1 teaspoon of baking soda
• 180 grams of chocolate chips

Instructions

1

Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.

2

Cream the butter with the sugars for about two minutes or until creamy and fluffy. Add eggs and vanilla extract, mix well. Add the flour, Milo powder, and baking soda and just mix until combined. Fold in chocolate chips.

3

Form into balls the size of a walnut and bake for about 12 minutes or until edges are browned. Let cool on cooling rack.

Notes

Tip: I always reserve some chocolate chips for after the cookies were baked. I press them into the warm cookies for nicer looks