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Malted Madness Cookies

Name: Malted Madness Cookies
Prep time: 25 min
Total time: 55 min
Yield: 24
Ingredients: 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

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Prep 25 min
Total 55 min
Servings 24

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

By Betty Crocker Kitchens

Updated Nov 1, 2012

Ingredients

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
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.
tip 2
A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop.
tip 3
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

180 Calories, 5g Total Fat, 2g Protein, 30g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 180

Calories from Fat: 50

Total Fat: 5g; 8%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 135mg; 6%

Potassium: 95mg; 3%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 0g; 0%

Sugars: 21g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 2%; 2%

Calcium: 4%; 4%

Iron: 6%; 6%

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;