Malted Salted Butterscotch Beauties

These are a decadent dessert that will top off any dinner or lunch.  Make a bunch and take them to your bake sale and watch them sell like hotcakes!  I add malted milk powder to a butterscotch base and then guild the lily with crushed malt balls and chocolate chips.

Malted Salted Butterscotch BeautiesMalted Salted Butterscotch Beauties


1 ¾ cups (28 Tablespoons) unsalted butter cooler than room temperature but not cold (about the consistency of molding clay)

¼ cup vegetable oil

2 cups light brown sugar

1 cup dark brown sugar

¼ cup vanilla malted milk powder

3 large whole eggs

4 large egg yolks

1 Tbsp. pure vanilla extract or vanilla bean paste

1 ¾ teaspoons baking soda

1 tsp. fine sea salt

4 ¼ cups all-purpose flour



2 cups (about) crushed malted milk balls (I put them into a heavy duty ziplock bag and use a rolling pin or heavy pot to crush or smash the malt balls coarsely) — measure them AFTER you crush them

3 cups (about 16 ounces) milk chocolate chips, chunks or chopped bars (preferably chilled)

2 cups (about 12 ounces) butterscotch chips (preferably chilled)

2 cups (about) coarsely crushed white chocolate covered pretzels (just rush them with your hands slightly — you don’t want to end up with pretzel powder) — measure them after you crush them



Coarse large flakey sea salt (or, if you have it, Kelly’s Perfect Finish Vanilla Sea Salt)



Preheat the oven to 375 degrees.  Line 1 half-sheet pans with parchment paper, a silicon non-stick mat or nonstick aluminum foil.  Make sure the parchment hangs over the edges of the pan by a few inches on each side.

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FOR THE COOKIE DOUGH:  In the bowl of a heavy-duty stand mixer, beat the butter and oil on medium high until somewhat softened.  Add the brown sugars and malted milk powder, scrape down the sides of the bowl and cream until light and fluffy (about 3 minutes on medium-high).  

Add eggs, egg yolks and vanilla extract and mix on medium-high until creamy.  Add the baking soda, salt and flour and mix on low until the flour is somewhat incorporated and then on high for about 20 seconds to fully incorporate all of the ingredients.  Scrape down the sides of the bowl one more time and check to see that the mixture at the bottom of the bowl is as well-mixed as the mixture at the top of the bowl. NOTE:  Some mixers have a tendency to not evenly mix the ingredients, especially if you are making a large quantity of dough.  If the mixture is not thoroughly mixed, half of your cookies will spread too much and the other half will be big lumps (both might taste good, but they won’t be too pretty).  If the bottom is noticeably softer, remove the bowl from the mixer, use a rubber spatula to fold the bottom of the dough on to the top, replace the bowl on the mixer and mix again on high until thoroughly incorporated (about 30 seconds – again being careful not to mix any more than necessary to achieve a homogeneous blend).  

Scrape down the sides of the bowl, add the add-ins and mix just until everything is evenly distributed.  

Press the dough into the prepared pan evenly.  Sprinkle (lightly) the flakey sea salt over the top of the dough evenly.

Bake the “beauties” for 22-32 minutes, rotating the pan halfway through the baking time.  When done, the center of the dough will rise a little bit and the edges will start to crack.  Remove from the oven and bang down on the counter to deflate the beauties.  Let cool for at least 30 minutes before trimming the edges and cutting into bars.


NOTE:  To bake and freeze the beauties, bake as directed and then wrap the entire pan well with plastic and freezer wrap.  When you want to eat/use them, defrost on the counter overnight and then trim the edges and cut into bars.