Margaret’s Malted Milk Cookies

Written by Tad. Posted in Cookies

I like malted milk balls. I have been looking for a cookie that is really malty. Here is one that I got from a friend at church. They are firm and traveled well to the emergency department where they were greeted with enthusiasm. If you like your malt more chocolaty, throw in a cup of chocolate chips.


Child Magazine’s cookie contest in 2003 via Margaret


30 cookies


1 cup butter, softened

¾ cup firmly packed brown sugar

1/3 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2¼  cups all-purpose flour

2 tablespoons instant hot chocolate mix

1 teaspoon baking soda

½  teaspoon salt

2 cups crushed malted milk balls (Leave pieces large.)

1. Heat oven to 375 degrees.

2. Cover baking sheets with parchment paper. Set aside.

3. In a medium bowl, cream butter and sugars.

4. Beat in egg and vanilla.

5. In a large mixing bowl, combine flour, hot chocolate mix, baking soda, and salt. Gradually add flour mixture to butter mixture.

6. Stir in malted milk balls.

3. Shape dough into 2 tablespoon balls. Place 2 inches apart on baking sheets. Bake 10 to 12 minutes, until firm to the touch. Cool for 5 minutes and then transfer to a wire rack to cool completely.


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