|
| 1 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 2 | eggs |
| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | cup chocolate-flavor malted milk powder |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup chocolate-covered malted milk balls, crushed |
|
| 1 1/2 | cups powdered sugar |
| 1/4 | cup chocolate-flavor malted milk powder |
| 2 | to 3 tablespoons milk |
| 1/2 | teaspoon vanilla |
| 1. | Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray. |
| 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 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. |
| No change. |
|
| A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop. |
|
| Unbaked cookie dough can be frozen in an airtight container up to 9 months. Before baking, thaw frozen dough in the fridge at least 8 hours. |
Nutrition Information:
180 ( 50); 5g ( 3 1/2g, 0g); 30mg; 135mg; 30g ( 0g, 21g); 2g 8%; 2%; 4%; 6% 1/2 ; 1 1/2 ; 0 ; 1 2