Malted Madness Cookies

Malted Madness Cookies

Mad over chocolate malts? Here's a cookie with the same great flavor.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

 

About 2 dozen cookies

Reynolds™ Parchment Paper
Cookies
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
Malt Glaze
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.
Makes About 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
How-To
A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop.
Did You Know
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:

1 Serving (1 Cookie)
  • Calories 180
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 135mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 21g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.