Chocolate-Glazed Malt Cookies

 

2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

3/4

cup malted milk powder

1

teaspoon baking soda

1

cup butter, softened

2/3

cup granulated sugar

2/3

cup packed brown sugar

2

eggs

1

teaspoon vanilla

1/4

cup butter, softened

1/2

cup packed brown sugar

1/4

cup milk

3/4

cup malted milk powder

1/4

cup unsweetened baking cocoa

Chopped chocolate-covered malted milk balls, if desired

• 1 Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup cocoa, 3/4 cup malted milk powder and the baking soda; set aside. In large bowl, beat 1 cup butter, the granulated sugar and 2/3 cup brown sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating until blended. Beat in vanilla. Beat in flour mixture just until blended. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• 2 Bake 9 to 11 minutes or until cookies are puffed and edges are set but centers are still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
• 3 In 2-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and the milk over medium heat 2 minutes, stirring occasionally, until smooth. Remove from heat. Add 3/4 cup malted milk powder and 1/4 cup cocoa; stir until smooth. Spread glaze on tops of cookies. Sprinkle with malted milk balls.