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Strawberry Malt Cookies

Strawberry Malt Cookies

Author Meg's Everyday Indulgence


  • 1 cup unsalted butter, room temperature
  • 1 cup melted coconut oil
  • 3/4 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 2 (0.8 oz) bags freeze-dried strawberries, pulverized into super fine crumbs
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/2 tsp. salt
  • 3/4 cup malted milk powder
  • 4 cups all-purpose flour
  • 2 cups white chocolate chips


  • Cream together the butter and coconut oil. Add sugars and mix until incorporated (it may look lumpy at this point and that's ok, it'll smooth out).  Add eggs, 1 at a time, beating well between each addition. 
  • In a separate bowl, combine the crushed strawberries, baking soda, cream of tarter, salt, malted milk powder and flour. Slowly add to the creamed mixture, mixing until just incorporated. Stir in white chocolate chips. Refrigerate dough for at least 1 hour, or up to overnight. 
  • Preheat oven to 350 degrees F. Scoop cookie dough onto parchment lined cookie sheets (or spray with nonstick spray). Bake for 10 to 12 minutes.