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Prep 25min
Total55min
Servings24
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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
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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.
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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.
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.
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