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Malted Milk Cookies Recipe

Malted Milk Cookies Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:36 servings


  • 1 cup butter (no substitutes), 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 mixing bowl, cream the butter and sugars. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture. 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. Yield: about 3 dozen.

Reviews for Malted Milk Cookies

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Reviewed Nov. 6, 2012

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

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!"

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."

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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