Malted Milk Cookies
These cookies can be made year-round with malted milk balls, or made a bit colorful and festive during the Easter season with Robin’s Eggs. Kid approved, the malt and milk chocolate flavors make these a crowd-pleaser, even for those who aren’t big fans of the candy! Yields about 14-16 cookies
Servings
14-16cookies
Cook Time
20-22minutes
Servings
14-16cookies
Cook Time
20-22minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.

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