Frosted Malt Chocolate Cookies Recipes

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FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!

Provided by Greg Pierce

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
1 cup packed brown sugar
½ cup butter
1 egg
¾ cup sour cream
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Sift flour, soda, and salt together.
  • In the top half of a double boiler, melt the chocolate over low heat.
  • Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
  • Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
  • When cooled top with Chocolate Frosting.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g

FROSTED CHOCOLATE MALT CUPCAKES



Frosted Chocolate Malt Cupcakes image

Lick this chocolate malt from the top creamy fudge frosting to the last tasty crumb.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 13

1 1/2 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
  • In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 26 g, TransFat 1/2 g

FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

Super-size double-chocolate cookies offer super chocolate satisfaction.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 15

1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Betty Crocker™ candy sprinkles, if desired
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Steps:

  • Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
  • Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
  • Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 24 g, TransFat 0 g

FROSTED MALTED MILK COOKIES



Frosted Malted Milk Cookies image

My family loves anything made with malt or chocolate malted milk balls, so these cookies are one of our favorites!-Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1/3 cup sour cream
2 teaspoons vanilla extract
4-3/4 cups all-purpose flour
3/4 cup malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
3 cups confectioners' sugar
1/2 cup malted milk powder
1/3 cup butter, softened
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons 2% milk
2 cups coarsely chopped malted milk balls

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.

Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 131mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

FROSTED MALT-CHOCOLATE COOKIES



Frosted Malt-Chocolate Cookies image

Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.

Provided by Claire Saffitz

Categories     Bon Appétit     Christmas     Cookies     Chocolate     Dessert

Yield Makes about 20

Number Of Ingredients 14

10 ounces semisweet chocolate wafers (disks, pistoles, fèves; about 2 cups), divided
3/4 cup (packed) dark brown sugar
1/2 cup unsweetened cocoa powder
2 tablespoons malted milk powder
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for parchment paper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 teaspoons vanilla extract
2/3 cup plus 1/2 cup heavy cream
1 tablespoon light corn syrup
Flaky sea salt
Special Equipment
A 1 1/2-inch-diameter cookie cutter

Steps:

  • Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
  • Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
  • Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
  • Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
  • Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
  • Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
  • Do Ahead
  • Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

CHOCOLATE MALT BARS



Chocolate Malt Bars image

Excellent for chocolate malt lovers!

Provided by Diane Blanchard Angell

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 16

Number Of Ingredients 14

1 (1 ounce) square unsweetened chocolate, chopped
½ cup shortening
¾ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup chocolate malt powder
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
¼ cup chocolate malt powder
1 pinch salt
1 cup confectioners' sugar
1 ½ tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set aside to cool.
  • In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Mix in the melted chocolate Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven, until set. Let bars cool in the pan before frosting.
  • To make frosting, cream together the butter, 1/4 cup of malt powder and salt. Gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. Spread over cooled bars before cutting into squares.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 26.6 g, Cholesterol 29 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.8 mg, Sugar 19.4 g

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