Malted Madness Cookies Recipes

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.

MALTED MADNESS COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
• In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.
• Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls.

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.

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.

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
• In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
• Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

MALTED COOKIES

Steps:

• Heat oven to 300°. Have ungreased cookie sheets ready.
• In a bowl mix flour, malted milk powder, baking soda and salt.
• In a large bowl, mix sugars with an electric mixer. Add butter and beat until blended. Add vanilla, condensed milk and eggs. Beat at medium speed until pale and fluffy, about 2 minutes.
• Add flour mixture and chocolate chips. Mix at low speed until just blended. Do not over mix. Chill dough til firm enough to scoop out. Drop rounded tablespoonful on ungreased cookie sheet.
• Bake 23 to 25 minutes until cookies are slightly brown around edges.