Malted Milk Cookies

"Great change from the chocolate chip."
 
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photo by Hey Jude photo by Hey Jude
photo by Hey Jude
photo by twissis photo by twissis
photo by twissis photo by twissis
Ready In:
22mins
Ingredients:
10
Yields:
3 dozen
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ingredients

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directions

  • In mixing bowl, cream butter and sugars.
  • Beat in egg and vanilla.
  • Mix dry ingredients; gradually add to creamed mixture.
  • Stir in malted milk balls.
  • Shape into 1 1/2-inch balls.
  • Place on greased baking sheets, 2 inches apart.
  • Bake at 375° for 10-12 minutes or until set.
  • Cool.

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Reviews

  1. These cookies were weirdly dry because they don't have any vanilla in them. I much preferred normal chocolate chip cookies and was a little embarrassed to give them to my friends.
     
  2. I wasn't totally dazzled with these cookies. I also love malted milk balls and was excited to make these. They taste pretty good kinda like a white chocolate drink mix cookie. However mine were very flat and almost crispy ... I cooked them a little less and that resulted in a chewy kind of cookie. I did also try to add chucks of chocolate because you couldn't really taste any chocolate and disaster ... overall not bad but I don't think I will make them again.
     
  3. not going to rate because I haven't made them yet but....try freezing the malted milk balls in order to make them easier to crush
     
  4. I love malted milk balls, this recipe & these cookies! I had 2 challenges, but managed both of them. To crush the malted milk balls, I found a lrg wide-mouth jar, put a layer of them in the bottom, used the flat end of my meat mallet to crush them & then repeated the process till they were all well-crushed. That was the only real labor-intensive part of this recipe. Next I saw for the 1st time that instant choc drink was an ingredient & I had none. So I did some research & made some using non-dairy creamer, powdered sugar & cocoa powder. I got 36 lrg cookies that were done in 10 min flat & are TDF! I hope lots of chefs try your recipe & I have 2 pieces of advice for them. Chill the dough b4 shaping the balls to make that process go smoothly & do not crowd these cookies ... at least 2" apart like MizzNezz says. Fun to make & a great outcome is what I aim for & this recipe is right on target. Thx for posting.
     
  5. When I saw this cookie recipe I had to try it, we love malted milk balls! It was delicious! And the cooler they get the better they taste. As Step 8 says, "Cool" they are good at any temperature...but they are GREAT once they have totally cooled. I'm not sure how to explain it but there is a difference. The only problem I had was chopping/crushing the malt balls, but it is a challenge worth working on for the next time.
     
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RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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