MALTED MILK COOKIES
"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."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. 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 to cool completely.
Nutrition Facts :
FROSTED MALTED MILK COOKIES
My family loves anything made with malt or chocolate malted milk balls, so these cookies are one of our favorites!-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 131mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTED MALT-CHOCOLATE COOKIES
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
Provided by Claire Saffitz
Categories Bon Appétit Christmas Cookies Chocolate Dessert
Yield Makes about 20
Number Of Ingredients 14
Steps:
- Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
- Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
- Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
- Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
- Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
- Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
- Do Ahead
- Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.
MALTED MILK COOKIES
Make and share this Malted Milk Cookies recipe from Food.com.
Provided by Divinemom5
Categories Drop Cookies
Time 25m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
- Add sugars and baking soda,beat until combined.
- Beat in eggs, vanilla and melted chocolate.
- Beat in as much flour as you can with mixer.
- Stir in remaining flour and malted milk powder with wooden spoon.
- Stir in chopped malted milk balls.
- Drop dough from rounded teaspoon 2 1/2- inches apart on ungreased cookie sheet.
- Bake at 375° for 10 minutes or until edges are firm.
- Cool on sheet 1 minute.
- Transfer to wire racks,let cool.
Nutrition Facts : Calories 125.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 22.8, Sodium 78.1, Carbohydrate 17.5, Fiber 0.5, Sugar 9.9, Protein 1.7
MALTED MILK CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
- Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
CHOCOLATE MALTED COOKIES
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
MALTED MILK BALL COOKIES
Make and share this Malted Milk Ball Cookies recipe from Food.com.
Provided by valgal123
Categories Drop Cookies
Time 1h40m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
- Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F.
- Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
- Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.
Nutrition Facts : Calories 86.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 61.3, Carbohydrate 11.6, Fiber 0.1, Sugar 7.3, Protein 1
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