One of the cookie recipes my family has come to treasure the most, Malted Milk Cookies, is a recipe I originally found in Taste of Home Magazine years ago. These cookies quickly became my husband’s all-time favorite. And with good reason: Their rich flavor and chewy-crunchy texture, in addition to looking very inviting and simply beautiful! It is an excellent recipe that I have shared with a multitude of people over the years. People go Ga-Ga over these cookies, and if brought to a pot-luck or party, they go hunting to figure out who made them in order to ask for the recipe. These cookies contain ingredients that aren’t commonly found in ordinary cookie recipes, but still are amazingly fitting flavor wise, which make them different in a truly special way.
The first ingredient I want to bring to attention is the ingredient they were named after; malted milk balls. Personally I’m not a fan of malt flavor, but when you coarsely crush and mix malted milk balls into the batter in place of your standard chocolate chips, there’s no arguing from my side. To me, the malt flavor seems somewhat hidden; you end up with a combination of flavors and wonderful chewiness that these candies contribute to, but it isn’t necessarily so obvious that it’s malt.
In addition to TWO, not one, teaspoons of vanilla, mostly brown sugar and real butter, you also have chocolate drink mix in the batter. Cocoa is pure and much more intense than chocolate drink mix, which has been blended with sugars and other ingredients. Adding only 2 tablespoons of this mix gives a very subtle hint of chocolate flavor; again, nothing obvious, just enough to add extra flavor to the cookies without turning them into chocolate cookies. At the same time, this little bit of chocolate helps give these cookies a very rich, medium brown color.
These are the ingredients needed for this recipe:
Sugar, brown sugar, butter, egg, vanilla, flour, chocolate drink mix, baking soda, salt, malted milk balls. Do not use margarine or shortening in this recipe; using real butter makes a big difference in the flavor.
Here’s what you do:
Put the sugars and butter in a large bowl.
Cream with an electric mixer until light and fluffy, and the color is much lighter.
Scrape down the batter, then add egg and vanilla. Stir well.
Mix together flour, chocolate drink mix, salt, and baking soda.
Add to the batter in thirds; beat after each time until well blended, but no more.
Crush the malted milk balls. I like to put them in a quart size zip lock bag, then pound them with a meat tenderizer (just like I discovered one of the reviewers of this recipe on the Taste of Home website does, too) until the pieces are about the size of peanuts; no larger, or they will cause uneven melting and spreading of the cookies.
This is a perfect job for kids to do. My son was excited to get the job of pounding them to pieces.
This is about what they should look like, or even a little smaller yet.
Add them to the batter.
Stir until well blended; you may have to do this by hand if your mixer doesn’t pick up the pieces on the bottom of the bowl.
The dough is now ready to be used.
I like to use my scoop to shape the cookies; they turn out very round and even this way. See this post for ideas on how to bake perfect- and professional looking cookies.
I drop them onto a parchment-paper lined cookie sheet, approximately 1 1/2 -2 in. apart. Again, more information on why, in that same above link. Be aware that parchment paper is different from wax paper; they are not interchangeable. If you put wax paper into a hot oven, it will smoke and might catch on fire; wax paper does not tolerate the heat from an oven. Parchment paper is still somewhat slippery and prevents baked goods from sticking. It comes in a roll and can be found along with plastic bags, foil etc. at the grocery store.
This is more like it:
This is the perfect time to take them out of the oven if you like chewy cookies. I gotta tell you, chewy is IT for these cookies. They won’t be soft, but will have a firm chewiness to them.
If you wait until they deflate completely, they will be crispy, which is also very good; though my family definitely prefers them chewy.
Take the cookie sheet out of the oven, then slide the whole sheet of parchment-paper with cookies onto the counter top to cool. The cookies will hold their shape better and cool down much faster than if transferred to a rack.
The cookies will deflate quickly once out of the oven. I like to pull them over to a cool part of the counter top after a little bit, to make them cool down faster yet.
- 1 c softened butter, no substitutes
- ⅓ c sugar
- ¾ c brown sugar, packed
- 1 egg
- 2 tsp vanilla extract
- 2¼ c flour
- 2 Tbsp instant chocolate drink mix
- 1 tsp baking soda
- ½ tsp salt
- 2 c malted milk balls, crushed into peanut sized pieces
- Beat butter and sugars until light and creamy.
- Stir in egg and vanilla.
- Mix together flour, chocolate drink mix, baking soda and salt.
- Add ⅓ of the flour mixture at a time to the batter, stirring well after each time.
- Add the crushed, malted milk balls, stir well.
- Drop by tablespoon fulls onto a parchment paper lined cookie sheet, shape using an ice cream scoop.
- Bake at 375 degrees F for 10-12 min. or until set, when edges.of cookies start to flatten or deflate.
- For chewy cookies, take them out as soon as a couple of the edges start to deflate.
- For crisp, wait a couple more minutes until they start to deflate in general.
- Take them out of the oven; slide the parchment paper with cookies off from the cookie sheet onto the counter top to cool.
Original recipe can be found on Taste of Home’s website.