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Toffee Malted Cookies

 Toffee Malted Cookies
As much as I delight in sharing these goodies, my family considers them "keepers". It's a wonder I ever get them out the door to take to meetings! With their butter melt-in-your mouth texture, they're always popular.
72 ServingsPrep: 15 min. Bake: 15 min./batch


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup malted milk balls, chopped
  • 3/4 cup English toffee bits or almond brickle chips


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Add pudding
  • mix and vanilla. Combine the flour, oats, baking soda and salt; add
  • to creamed mixture and mix well. Fold in malted milk balls and
  • toffee bits (dough will be stiff).
  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 12-15 minutes or until golden brown.
  • Cool for 2 minutes before removing to wire racks. Yield: 7 dozen.
Nutritional Facts: 1 cookie equals 79 calories,

2 of 2

Toffee Malted Cookies (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 14 mg cholesterol, 89 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.