A few weeks ago, I sent my husband to the store for some malted milk powder to use in my baking. He came back with a jar of Ovaltine. I spent a couple of weekends racking my brain about what I could make with this sweet delicious chocolatey powder. (The first three ingredients on the jar are: sugar, malt extract, and cocoa). At last I decided to do a play on pudding chip cookies. Unsure of what the Ovaltine would do to my original recipe, I cut the portions in half and said a little prayer. Thankfully, my first time experimenting turned out wonderfully. The cookies are sweetly chocolatey but not cloyingly so. They have that unique pudding chip softness, just not quite as soft as the original recipe due to the decreased flour and added sugar from the Ovaltine. The verdict: My husband LOVED these cookies. He told me he likes them even better than his other favorite, my mini chocolate chip mini pudding cookies.
- ½ cup salted butter
- 1 (3.3 oz.) pkg. instant white chocolate pudding mix
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ¾ cup all-purpose flour
- ½ cup Ovaltine
- 1 cup white chocolate chips
- Preheat oven to 375 degrees. In a stand mixer, add the butter, pudding mix, sugar, and vanilla. Beat on medium speed until creamy.
- Add the egg and beat until light and fluffy.
- Add the baking soda, followed by the flour and Ovaltine. Beat on medium speed until well combined.
- Add the white chocolate chips, mixing on low speed until incorporated.
- Drop dough with a one tablespoon scoop onto ungreased cookie sheet. Make sure to leave enough space for spreading. Bake for 10 minutes or until set.