Toffee Malted Cookies

READY IN: 32mins
Recipe by CoffeeB

Another TOH favorite!

Top Review by GaylaV

These are tasty little gems. I started making them and then realized I was out of brown sugar. I just doubled on the white but know the brown sugar would really add to the flavour. I used Skor toffee bits and they worked fine. I would really suggest using parchment paper as the toffee bits melt and stick to the pan. They do come off easily with hot water but it slowed me down a bit. I have these tucked away in the freezer for my Christmas tray -- will they last? Hmm, that is the question! Thanks for a nice and different recipe.

Ingredients Nutrition


  1. In a large mixing bowl, cream the butter and sugars.
  2. Add eggs, one at a time beating well after each addition.
  3. Add pudding mix and vanilla.
  4. Combine the flour, oats, baking soda and salt. Add to creamed mixture.
  5. Fold in the malted milk balls and the toffee bits (dough will be stiff).
  6. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  7. Bake at 350°F for 12-15 minutes or until golden brown.
  8. Cool for 2 minutes before removing to a wire rack.

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