Chocolate Malt Ball Cookies Recipes

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CHOCOLATE MALTED COOKIES



Chocolate Malted Cookies image

These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE MALT BALL COOKIES



Chocolate Malt Ball Cookies image

I like malt ball candies, so I decided to create a cookie with mass appeal. The result: chewy cookies with fantastic flavor that you can amp up or tone down by varying the amount of malt powder. -Lynne Weddell, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1 large egg
1-1/4 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup malted milk powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups coarsely chopped malted milk balls

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 103mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-GLAZED MALT COOKIES



Chocolate-Glazed Malt Cookies image

Serve your guests with these chocolate-glazed malt cookies - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
3/4 cup malted milk powder
1 teaspoon baking soda
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup milk
3/4 cup malted milk powder
1/4 cup unsweetened baking cocoa
Chopped chocolate-covered malted milk balls, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup cocoa, 3/4 cup malted milk powder and the baking soda; set aside. In large bowl, beat 1 cup butter, the granulated sugar and 2/3 cup brown sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating until blended. Beat in vanilla. Beat in flour mixture just until blended. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 9 to 11 minutes or until cookies are puffed and edges are set but centers are still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • In 2-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and the milk over medium heat 2 minutes, stirring occasionally, until smooth. Remove from heat. Add 3/4 cup malted milk powder and 1/4 cup cocoa; stir until smooth. Spread glaze on tops of cookies. Sprinkle with malted milk balls.

Nutrition Facts : Calories 231, Carbohydrate 36 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg

CHOCOLATE MALT BALL COOKIES



Chocolate Malt Ball Cookies image

Time 14m

Yield 3 dozen

Number Of Ingredients 10

3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/3 sticks margarine or vegetable shortening
1 egg
1 1/4 cups all-purpose flour
1/3 cup cocoa
1/2 teaspoon salt (if desired, or if shortening is used)
1/2 cup malted milk powder
3/4 teaspoon baking soda
2 cups malted milk balls, crushed

Steps:

  • Beat together brown sugar, vanilla, and margarine in large bowl until mixed; beat in egg, and mix well. Mix together flour, cocoa, salt, malted milk powder, and baking soda. Add to creamed mixture, and mix until blended. Stir in malted milk ball pieces. (To crush, put candy in sealed plastic bag, and pound with rolling pin or a heavy spoon.) Drop onto ungreased cookie sheet by rounded tablespoonfuls 2 inches apart. Best to bake 1 sheet at a time at 375° for 7-9 minutes or until cookies are set. Do not overbake. Cool 2 minutes before removing to sheets of foil to cool completely.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE MALT SANDWICH COOKIES



Chocolate Malt Sandwich Cookies image

Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 sandwiches

Number Of Ingredients 16

2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup plain malted-milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 3/4 cups sugar
8 ounces (2 sticks) unsalted butter, softened
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
1 cup plain malted-milk powder
3 ounces cream cheese, room temperature
6 tablespoons half-and-half
1 teaspoon pure vanilla extract

Steps:

  • Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
  • Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
  • Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
  • Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
  • Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
  • Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
  • Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES



Malt Chocolate and Marshmallow Sandwiches image

These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 to 18 sandwiches

Number Of Ingredients 15

2 cups/255 grams all-purpose flour, plus more for rolling the dough
1/2 cup/45 grams malted chocolate powder, such as Ovaltine
1/4 teaspoon baking powder
3/4 cup/170 grams unsalted butter (1 ½ sticks), at room temperature
1/2 cup/110 grams dark brown sugar
1 tablespoon honey
1/2 teaspoon kosher salt
2 tablespoons heavy whipping cream
4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles
1/2 cup plus 2 tablespoons/150 milliliters heavy whipping cream
Edible gold leaf, luster dust or flaky sea salt (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters honey
1/4 teaspoon kosher salt
1 1/2 teaspoons powdered gelatin

Steps:

  • Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
  • In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
  • Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
  • Position oven racks near the center and heat oven to 350 degrees.
  • Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
  • Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
  • Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
  • When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
  • Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.

CHOCOLATE-MALT SANDWICHES



Chocolate-Malt Sandwiches image

Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 17

2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
3 tablespoons hot water
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
  • Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
  • Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
  • Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat.

CHOCOLATE MALTED WHOPPER COOKIES



Chocolate Malted Whopper Cookies image

I hope you like this recipe it has been kid approved (by a 8 & 12 year old)! If you like chocolate and can eat a container of malt balls then this is the cookie for you. (come on I can't be the ONLY one) LOL

Provided by RiBigMouth

Categories     Drop Cookies

Time 12m

Yield 30 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 cup instant malted milk powder (Ovaltine etc)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature (1 stick with 3 extra tbs)
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups malted milk balls, coarsely chopped (I use Whoppers, 6 oz in total)
1 cup chocolate chips or 1 cup semisweet chocolate chunk

Steps:

  • Preheat oven to 350.
  • Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
  • Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
  • Add the eggs one at a time, beating for a minute after each one.
  • Beat in the vanilla.
  • Reduce mixer to low add 1/2 of the dry ingredients and mix well.
  • Pour in the milk & mix.
  • Add the rest of the dry ingredients and mix well.
  • **The batter will look more like frosting than cookie dough.**.
  • Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
  • Drop by rounded teaspoons 2" apart.
  • Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
  • Let cool for 2 minutes then place on cooling rack.
  • Cookies freeze well up to 2 months.
  • Enjoy!

Nutrition Facts : Calories 148.2, Fat 6.6, SaturatedFat 3.9, Cholesterol 25.5, Sodium 66.6, Carbohydrate 21.3, Fiber 0.8, Sugar 13.3, Protein 2.5

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES



Small-Batch Malted Milk-Chocolate Chip Cookies image

One cookie is never enough, but you don't always want a huge batch either. Our Small-Batch Malted Milk-Chocolate Chip Cookies recipe is your delicious answer! Whip up an even dozen of these malted milk-chocolate chip cookies next time your sweet tooth comes calling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 10

2/3 cup Gold Medal™ All-Purpose Flour
2 tablespoons original-flavor malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, softened
1/4 cup packed brown sugar
3 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla
1/3 cup milk chocolate chips

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
  • In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
  • Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 11 g, TransFat 0 g

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OLD FASHIONED CHOCOLATE MALT - CELEBRATING SWEETS
2021-08-02 Tillamook ice cream is my favorite. Milk: To help thin out the ice cream a bit and make it drinkable. Malt powder: I use Carnation brand malt powder. Chocolate sauce: I use chocolate ice cream topping to add a mild chocolate flavor to the malt. Place all of the ingredients in a high powdered blender and process until smooth and creamy.
From celebratingsweets.com


CHOCOLATE CHIP MALT BALL COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
Stir in crushed malt balls and chocolate chips (see note below about malt balls). Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each. Bake 8-9 minutes until the edges are lightly golden brown. Remove pans from the oven and set them on a rack. Let cookies sit for 2-3 minutes on cookie sheets then move ...
From tastykitchen.com


CHOCOLATE MALT BALL COOKIES RECIPE: HOW TO MAKE IT
I like malt ball candies, so I decided to create a cookie with mass appeal. The result: chewy cookies with fantastic flavor that you can amp up or tone down by varying the amount of malt powder. —Lynne Weddell, Vacaville, California
From stage.tasteofhome.com


CHOCOLATE COVERED COOKIE BALLS - ALL INFORMATION ABOUT HEALTHY …
Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Step 3. Refrigerate 1 hour or until firm. Step 3. Refrigerate 1 hour or until firm.
From therecipes.info


CHOCOLATE MALT COOKIES — JACQUI SALDAñA
2020-07-31 You must pre-scoop the cookie dough before freezing. Ok let’s bake! Chocolate Malt Cookies. What You Need - 1 cup unsalted butter, 1 cup brown sugar, 1 cup white sugar, 2 eggs, 2 tsp vanilla extract, 2 1/2 cups flour, 2 tsp baking soda, 1 tsp salt, 1/2 cup coco powder, 3/4 cup malted milk powder, 2 cups crushed chocolate malt ball candies ...
From jacquisaldana.com


MALTED MILK COOKIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE MALT BALLS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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