Malted Madness Cookies

 

Reynolds™ Parchment Paper

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. 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.