Malted Milk Ball Cookies Recipe 455

MALTED MILK COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

MALTED MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

MALTED MILK BALL COOKIES

Steps:

• Preheat oven to 375 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs, oil, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal. If desired, reserve 1/2 cup crushed candies to sprinkle on top. Stir remaining candies into dough.
• Shape dough into 1-1/2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden. Place cookie sheet on a wire rack. If desired, immediately sprinkle tops of warm cookies with reserved crushed candies. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Makes about 60 cookies.

MALTED MILK BALL COOKIES RECIPE - (4.5/5)

Steps:

• In bowl, cream butter and sugars together. Then beat in eggs and vanilla. Combine dry ingredients and gradually add to creamed mixture. Stir in malted milk balls and shape into 1 1/2 inch balls. Place 2" apart on greased cookie sheet(I used silpats) Bake at 375 for 10-12 minutes or until set. Cook for one minute before transferring to wire rack to cool

CHOCOLATE MALT BALL COOKIES

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.

MALTED MILK BALL COOKIES

Steps:

• Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
• Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
• Preheat the oven to 350°F.
• Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
• Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES

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.

MALTED MILK COOKIES

Steps:

• In mixing bowl, cream butter and sugars.
• Beat in egg and vanilla.
• Mix dry ingredients; gradually add to creamed mixture.
• Stir in malted milk balls.
• Shape into 1 1/2-inch balls.
• Place on greased baking sheets, 2 inches apart.
• Bake at 375° for 10-12 minutes or until set.
• Cool.

CHOCOLATE MALTED COOKIES

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.