Malted Milk Cookies Recipe

4 4 7
Malted Milk Cookies Recipe
Malted Milk Cookies Recipe photo by Taste of Home
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Malted Milk Cookies Recipe

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4 4 7
Publisher Photo
"My daughter substituted crushed malted milk balls in our favorite chocolate chip cookie recipe to create these crisp treats," explains Audrey Metzger from Larchwood, Iowa. "They're so yummy fresh from the oven."
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 tablespoons instant chocolate drink mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups malted milk balls, crushed

Directions

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. Yield: about 3 dozen.
Originally published as Malted Milk Cookies in Quick Cooking March/April 2001, p19

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 tablespoons instant chocolate drink mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups malted milk balls, crushed
  1. 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.
  2. 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. Yield: about 3 dozen.
Originally published as Malted Milk Cookies in Quick Cooking March/April 2001, p19

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Reviews forMalted Milk Cookies

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MY REVIEW
sportsmom45 User ID: 3535784 31143
Reviewed Nov. 6, 2012

"They had a good flavor and was something different to make other than chocolate chip cookies."

MY REVIEW
collectorkerri User ID: 212062 78276
Reviewed Feb. 14, 2012

"We all just loved these. The texture is excellent, as well as the flavor. I might just have to enter these in the state fair this year, they're so good!"

MY REVIEW
Viviant73 User ID: 2213487 29989
Reviewed Oct. 10, 2011

"I love to bake for my friends and family. My husband and children are my taste testers since I don't like eating cookies although I will taste one to make sure they came out as they should. I still don't like to eat cookies, but I can eat a few of these with no problem. Even the batter tastes like heaven (but I discourage this behavior since the ingredients are raw). I get such raves when I make these and can never seem to make enough. I have my husband/children put the malted milk balls in a zipped bag and use a meat tenderizer or small rolling pin to crush them up. They don't mind since they know what's coming. Great cookie recipe, have made many times and will continue."

MY REVIEW
slug9000 User ID: 3827284 204158
Reviewed Sep. 28, 2009

"I liked these, but one thing to note: You should make sure to *really* crush the malted milk balls. Some of mine were almost whole when they went into the oven, and the result is that the malted part on the inside becomes very chewy. But they were still quite good!"

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