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Malted Madness Cookies

  • 24servings
  • 55minutes
  • 180calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Reynolds™ Parchment Paper

  2. 1 cup packed brown sugar

  3. 1/2 cup butter or margarine, softened

  4. 2 eggs

  5. 2 cups Gold Medal® all-purpose flour

  6. 1/2 cup chocolate-flavor malted milk powder

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon baking soda

  9. 1/4 teaspoon salt

  10. 1 cup chocolate-covered malted milk balls, crushed

  11. 1 1/2 cups powdered sugar

  12. 1/4 cup chocolate-flavor malted milk powder

  13. 2 to 3 tablespoons milk

  14. 1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.

  2. 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.

  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.

  4. 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.

  5. 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.

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