Malted Milk Ball Cookies

1. 1

   1. Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pin or the bottom of a pan. (They should be broken into chunks with a little bit of crumbs, not completely pulverized.) Set them aside.

2. 2

   2. Place the butter, sugar, and brown sugar in a large bowl and mix 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, or until fluffy.

3. 3

   3. Add the malted milk powder and baking soda and mix on low speed for 1 minute, or until just combined. Add the flour and mix on low speed for 1 minute. Add the crushed malted milk balls and mix until just combined. Refrigerate dough for 1 hour.

4. 4

   4. Preheat oven to 350 F.

5. 5

   5. Drop tablespoonfuls of the dough onto ungreased baking sheets at least 3 inches apart. (They spread a lot.)

6. 6

   6. 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 a sheet of parchment paper or waxed paper.

7. 7

   Recipe adapted from the cookbook Teens Cook Dessert by Megan and Jill Carle.

* Per serving · 4 servings · Values may vary.

No additional tips available.