Chocolate Malt Ball Cookies Recipe

Chocolate Malt Ball Cookies Recipe
Chocolate Malt Ball Cookies Recipe photo by Taste of Home
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Chocolate Malt Ball Cookies Recipe

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I like malt ball candies, so I decided to create a cookie with mass appeal. The result: chewy cookies with fantastic flavor that you can amp up or tone down by varying the amount of malt powder. —Lynne Weddell, Vacaville, California
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup malted milk powder
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped malted milk balls

Directions

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. Yield: 2-1/2 dozen.
Originally published as Chocolate Malt Ball Cookies in Taste of Home Winning Recipes 3 2012, p238

Nutritional Facts

1 cookie: 158 calories, 8g fat (5g saturated fat), 24mg cholesterol, 103mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup malted milk powder
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped malted milk balls
  1. 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.
  2. 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. Yield: 2-1/2 dozen.
Originally published as Chocolate Malt Ball Cookies in Taste of Home Winning Recipes 3 2012, p238

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