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Sweet Envy's chocolate and cranberry cookies

The secret ingredient? Malted milk powder.

By Alistair Wise & Teena Kearney-Wise
  • 30 mins preparation
  • 25 mins cooking
  • Makes 25
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Sweet Envy's chocolate and cranberry cookies
"We've tried multiple version of these with skim-milk powder, Ovaltine, even Milo," says Sweet Envy's Alistair Wise. "But the malted-milk powder version is the best of them."


  • 400 gm caster sugar
  • 350 gm plain flour, sifted
  • 120 gm malted-milk powder
  • 120 gm cold butter, diced
  • 3 eggs
  • 2 tsp vanilla extract
  • 50 gm dried cranberries
  • 100 gm dark chocolate chips or dark chocolate (65%-70% cocoa solids), chopped into chips
  • 150 gm (1½ cups) Dutch-process cocoa, sifted, for dusting


  • 1
    Preheat oven to 180°C. Combine sugar, flour, milk powder and a pinch of salt in a bowl, add butter and rub in with your fingertips until fine crumbs form. Add eggs and vanilla, and mix with a wooden spoon until smooth, then add cranberries and most of the chocolate chips, reserving some to add to the top of the cookies, and stir to combine.
  • 2
    Portion dough into balls the size of small ping-pong balls, roll in cocoa and place onto oven trays lined with baking paper, leaving 5cm space between each ball. Top with reserved chocolate and bake, a tray at a time, until golden (12 minutes). Remove from oven, cool briefly, then transfer to a wire rack to cool completely.


Cookies will keep in an airtight container for a week.

  • undefined: Alistair Wise & Teena Kearney-Wise