Coffee malteds from Dorie's Cookies (page 116) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dulce de leche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on October 21, 2025

    These are nice with a very mild coffee and malt flavour. Just a nice everyday kind of cookie.

  • LauraMB on April 30, 2024

    I like coffee and I love malt. I didn't love these cookies. I found the combination to be a little odd.

  • breakthroughc on January 23, 2021

    Perfectly edible, but kind of a plain and unremarkable cookie. I used my small cookie scoop and got 33 coookies. I pulled one sheet at 8 minutes and one at 9.

  • Sparkles75 on June 20, 2019

    I think I liked the sound of these more than the reality of what they actually tasted like. Quite nice but probably not a keeper recipe for me.

  • hillsboroks on June 01, 2019

    These were quick and easy to make and have a great flavor. I love the little zip from the malt along with the coffee flavor. I used my smallest scoop (about 1 1/2 tbls) and ended up with 33 cookies. I baked them for 14 minutes and that was just right. They did spread slightly and look much like the picture.

  • stef on May 11, 2018

    These were delicious and having it with a sugar free cappucino really brought out the flavour. They were done in 9 minutes

  • BethNH on October 28, 2017

    I helped my son bake these cookies to butter up a teacher that he needed a recommendation from. I used my small cookie scoop which is called for but ended up with 10 extra cookies which meant that mine were probably too small. We ended up taking them out earlier than the 14 minutes called for - which seems excessive to teaspoon sized cookies anyway - and probably should have taken them out earlier. They were small little mounds - they didn't spread at all and looked nothing like the picture in the book. They were tasty but next time I'd either use a bigger scoop or bake for closer to 9 minutes.

  • Zosia on November 09, 2016

    This was a tasty cookie with distinct coffee and caramel flavours but the texture was a little different: initially tender and almost cake-like freshly baked, they became firmer and chewy by the second day. The author does say that they become firmer over time, I just didn't expect it to happen quite that quickly.

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