Malted Milk Cookies

"Great change from the chocolate chip."
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:
3 dozen




  • 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.

Questions & Replies

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  1. HocoRuco
    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. Ceezie
    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. Bluemonkey
    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. twissis
    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. Debloves2cook
    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.


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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