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I love sugar cookies. They are my absolute favorite of all cookies. Some may consider sugar cookies to be quite boring but I believe there simplicity is what makes them so delicious. Sugar cookies are often the base of many popular cookies. For example, take the chocolate chips out of chocolate chip cookies and you have a sugar cookie. And snickerdoodles are sugar cookies rolled in cinnamon sugar. See my point. Enough with the rant. Lets get to this recipe.
Malted Brown Sugar Cookies
These malted brown sugar cookies are perfectly crispy on the outside, chewy on the inside and full malted milky goodness. You're a fan malted milk and sugar cookies you're going to love these!
This post may contain affiliate links, please see my affiliate notice for details.
I love sugar cookies. They are my absolute favorite of all cookies. Some may consider sugar cookies to be quite boring but I believe there simplicity is what makes them so delicious. Sugar cookies are often the base of many popular cookies. For example, take the chocolate chips out of chocolate chip cookies and you have a sugar cookie. And snickerdoodles are sugar cookies rolled in cinnamon sugar. See my point. Enough with the rant. Lets get to this recipe.
What You'll Need For This Recipe:
- Flour
- Malted Milk
- Cornstarch
- Baking Soda
- Salt
- Brown Sugar
- White Sugar
- Egg
- Vanilla Extract
What Is Malted Milk?
Malted milk is what makes these beauties stand out from the basic sugar cookie. Often used in milkshakes, malted milk powder is combination of barley malt, wheat flour, milk powder, salt and sometimes sugar. My favorite brand and the one most easily found in the U.S. is this one by Nestle. For this recipe be sure to use malted milk and not a malted milk beverage mix like Ovaltine. Ovaltine includes ingredients that won't work for this recipe. 
Tips On How To Make This Recipe
- Be sure to use malted milk powder and a malted milk drink mix like Ovaltine.
- Bake for 10 mins for crispy on the outside and chewy on the inside cookies. Bake for 2-5 minutes more for a crunchy cookie.
- To make ahead: Scoop dough into balls and chill in the fridge for about an hour then place dough into ziplock bag and freeze for up to 3 months.
- No need to chill the dough. just scoop and bake!
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It's cake, it's a cookie... it's a whoopie pie. I know that was super corny but I had to because what is a whoopee pie anyway. Basically it's a cake in the form of a cookie with cream filling in the middle. And for national peanut butter and jelly day I figured a sandwich was of obvious choice, but I wouldn't be me if I didn't make it bougie.
What You Need For This Recipe
Peanut Butter & Jelly Whoopie Pies
This recipe for for the peanut butter and jelly sandwich lovers. Strawberry marshmallow frosting sandwiched to peanut butter cakes makes for the best peanut butter and jelly sandwich ever!
This post may contain affiliate links, please see my affiliate notice for details.
- Flour
- Baking Soda
- Salt
- Butter
- Brown sugar
- Eggs
- Vanilla Extract
- Buttermilk
- Peanut Butter
- Marshmallow Fluff
- Powdered Sugar
- Jam, Strawberry, Grape, Raspberry Etc.
How To Make Peanut Butter & Jelly Whoopie Pies
Before you begin, make sure all of your ingredients are at room temperature and line a baking sheet with parchment paper. Sift together flour, baking soda and salt.
Cream together the butter and sugar till light and fluffy making sure t0 scrape the sides and the bottom of your bowl. Then add the egg, peanut butter and vanilla. Mix half of the dry ingredients into the sugar/butter mixture then pour in all of the milk and lastly the rest of the dry ingredients. Always scrape the bowl after each addition.
Drop the batter onto the prepared pan using a 1.5 tablespoon cookie/ice cream scoop, keeping them 2 inches a part. Although whoopie pies are cakes but they're baked like a cookie. Usually there's no need to bust out a cake mold. A cookie scoop or a tablespoon will work perfectly. However whoopie pans do exist and are used for batter that much thinner or for more perfectly shaped pies. But they aren't necessary for this recipe.
How To Make Marshmallow Filling
Bake for 10-12 minutes or until toothpick comes out clean and cakes spring back when touched. Allow to cool before filling.
Cream room temperature butter, powdered sugar and salt till light and fluffy. Add in vanilla then fold in the marshmallow fluff and jam or jelly of your choice. Pipe a ring marshmallow filling on half of the cakes then add a dollop of jam/jelly into the center then sandwich with the rest of the cookies.
Tips For Making This Recipe
- If you don't have any buttermilk on hand, mix 1 cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.
- Allow the marshmallow frosting to set in the fridge for 15 minutes before piping on to cakes.
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