Malted Milk Ball Cookies Recipe 455 Food

MALTED MILK COOKIES

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.

FROSTED MALTED MILK COOKIES

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.

MALTED MILK CHOCOLATE CHIP COOKIES

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.

MALTED MILK BALL COOKIES

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.

MALTY CHOC CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Beat the butter and sugars in a bowl until light and fluffy, then beat in the eggs one at a time.
• Add the flour, malted milk drink powder, baking powder and a good pinch of salt, then stir with a wooden spoon until the mixture forms a dough. Tip out onto the work surface and gently knead in the chocolate. Divide the mixture into 20 pieces, roughly the size of a whole walnut. Roll each piece into a ball and place on the baking trays, leaving plenty of room for the cookies to spread. Flatten each ball slightly with your hand.
• Bake for 10-12 mins until starting to turn golden brown on the edges. Remove from the oven, leave on the baking tray for 5 mins to cool slightly then transfer to a wire rack to cool completely. Will keep in a cake tin or cookie jar for up to 5 days.

HOMEMADE WHOPPER CANDY -- MALTED

Steps:

• Melt white chocolate and mix in malted milk powder.
• Shape into 1" balls.
• If your balls turn into patties, add more malt.
• Dip in melted chocolate and allow to set.
• Note: Sometimes these turn out as malt patties rather than perfect balls.
• Don't worry.
• They still taste like Whoppers.

MALTED MILK COOKIES

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.

CHOCOLATE MALT BALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

CHOCOLATE MALTED COOKIES

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.