Toffee Malted Cookies Recipe

4.5 14 18
Toffee Malted Cookies Recipe
Toffee Malted Cookies Recipe photo by Taste of Home
Publisher Photo

Toffee Malted Cookies Recipe

Read Reviews
4.5 14 18
Publisher Photo
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.
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 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 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

Directions

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.
Originally published as Toffee Malted Cookies in Country Woman March/April 2001, p31

Nutritional Facts

1 each: 79 calories, 4g fat (2g saturated fat), 14mg cholesterol, 89mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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 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
  1. 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).
  2. 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.
Originally published as Toffee Malted Cookies in Country Woman March/April 2001, p31

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Reviews forToffee Malted Cookies

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bshowalter User ID: 344920 249565
Reviewed Jun. 18, 2016

"We love these cookies. Love the malted milk balls in the recipe and the pudding makes them moist."

MY REVIEW
meaganteal User ID: 814898 35347
Reviewed Sep. 7, 2014

"good cookie!"

MY REVIEW
charlenepaugustyn User ID: 3862805 51279
Reviewed Jul. 6, 2012

"Made these cookies for my grand kids & also for someone coming home from the hospital. They all loved them! Awesome recipe, thanks for sharing it."

MY REVIEW
jeannemjo User ID: 176217 51271
Reviewed Dec. 13, 2011

"this is the best cookie recipe I have ever made. I can't have nuts so I used 1/2 cup of minature caermels. I had to make a double recipe."

MY REVIEW
nlb83 User ID: 5797569 29963
Reviewed Feb. 8, 2011

"These had a very good flavor, but I didn't like the texture or taste of the melted Whopper candies in this cookie. If I make these in the future I will try chocolate chips instead of the candy."

MY REVIEW
imxeyed User ID: 1665604 51270
Reviewed Jul. 27, 2010

"Best cookies in the world!!"

MY REVIEW
nanettec User ID: 1549005 84394
Reviewed Jun. 7, 2010

"forgot to rate it :)"

MY REVIEW
nanettec User ID: 1549005 84393
Reviewed Jun. 7, 2010

"I LOVE this cookie recipe, but I modify it just a bit. I use granular Splenda for the 1/2 C sugar and Splenda Brown Sugar blend for the 1/2 C brown sugar. I also use 1 C coconut in place of the malted milk balls.

No one can tell they are lower in sugar and the coconut makes them chewy. I've never had anyone say no to a second cookie! :)"

MY REVIEW
puffybloomers User ID: 1501090 30833
Reviewed Mar. 30, 2010

"really, really, a great cookie"

MY REVIEW
coffrrgirrrl User ID: 4712776 84391
Reviewed Dec. 31, 2009

"I make these every year at Christmas for my cookie trays....what a hit!"

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