Easter is one of those holidays that seems to drive a lot of candy sales. What is an Easter basket without a giant, foil-wrapped chocolate bunny, a Cadbury Creme egg, or a box of Peeps? Besides the egg-shaped Reese’s, I always looked forward to that small carton of Robin’s Eggs.
From the bright colors to the speckles on the candy surface, the candy just had this tendency to put a smile on my face. Plus, I was a huge fan of malted milk balls. Combining one of my favorite candies with an outer candy coating was just another way of making the holiday sugar-rush extra special.
I just knew I had to find a way to stick these flavors into a cookie. These can be made year-round with malted milk balls such as Whoppers or Maltesers, or brightened up a bit during the Easter season with some Robin’s Eggs. Either way, they get the approval of my niece and nephews whether they’re 1-year, 4-years, or 7-years old.
My niece, Carolina, who likes to whip up baked goods without a recipe and is currently in-training for her future on Kids Baking Championship, told me that these cookies weren’t bad or good–when I asked what she thought of them, she said they were great! If there’s anything you can trust when it comes to the quality of desserts, it’s the word of a seven-year old.
Even my mom, who despises malted milk balls, likes these cookies! They’re a total crowd please, plus, when you have the option of using Robin’s Eggs, the colors are too fun to resist.
Malted milk powder is mixed in with the flour to create a subtle, but present, flavor that you don’t get with just the candy. Milk chocolate chips and the malted milk balls are then added because what’s a cookie without a little bit of crunch and a whole lot of fixings? I leave the milk balls whole when I put them in, creating pockets of malted milk filling every here and there.
When you first mix these cookies up, the dough might seem a bit dry. It’s a little scary to look at it and see a powder, but that just means you’re doing something right! With a clean hand or a silicone spatula, press the dough into a bowl until it starts to come together. Let it chill, then pack it into your scoop, and you get perfect balls of dough that bake beautifully into soft, chewy cookies.
What was your favorite candy to find in your Easter basket?
| Cook Time | 20-22 minutes |
| Servings |
cookies
|
- 1/2 cup butter cold, cubed
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp malted milk powder
- 1/2 cup milk chocolate chips
- 3/4 cup malted milk balls or Robin's Egg candies
Ingredients
|
|
- In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy (about 3-5 minutes on high). Add the egg and vanilla one at a time, mixing until combined between each addition. In a separate bowl, whisk together the flour, baking soda, salt, and malted milk powder. Add these dry ingredients to your mixer, half at a time, mixing until combined. It will appear dry, we'll fix that before we put the dough aside to chill.
- Add in the chocolate chips and malted milk balls/Robin's Eggs. Using your hands or a spatula, press the dough into a bowl until it comes together. Let the dough chill in the refrigerator for 30-60 minutes.
- Preheat the oven to 300°F and line two baking sheets with parchment paper. Pack your dough into the bowl of a large scoop and drop the dough onto your prepared baking sheets. Bake for 20-22 minutes, or until the edges begin to turn a light golden brown. Allow the cookies to rest on the baking sheet about 3 minutes. Transfer to a cooling rack.