Malted Milk Chocolate Cookies
If you're a fan of malted milk balls, these cookies are just the thing. They taste a lot like that popular candy, but are not as sweet and, of course, have the texture of a cookie.
Ingredients
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2/3 cup plain malted milk powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 6 ounces milk chocolate, coarsely chopped
Steps
Preheat oven to 350 degrees F.
Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla, then beat in malted milk powder and salt.
Stir flour into butter mixture to make a stiff dough.
Pinch off pieces of dough and roll into 1-inch balls. Place on ungreased cookie sheets. Bake in the center of the oven for 12 to 15 minutes, until cookies are set and golden on the bottom. Remove to wire racks to cool.
When cookies are cool, place chopped chocolate in a microwave-proof bowl. Melt in the microwave on 80 percent power, or in a double boiler over hot water, stirring until melted and smooth.
Dip the top of each cookie in the melted chocolate, swirling to completely coat top of cookie. Or, spread the melted chocolate over the top of each cookie with the back of a teaspoon. Place on wire racks until chocolate has set. If kitchen is warm, refrigerate cookies for about 10 minutes to set chocolate.
Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla, then beat in malted milk powder and salt.
Stir flour into butter mixture to make a stiff dough.
Pinch off pieces of dough and roll into 1-inch balls. Place on ungreased cookie sheets. Bake in the center of the oven for 12 to 15 minutes, until cookies are set and golden on the bottom. Remove to wire racks to cool.
When cookies are cool, place chopped chocolate in a microwave-proof bowl. Melt in the microwave on 80 percent power, or in a double boiler over hot water, stirring until melted and smooth.
Dip the top of each cookie in the melted chocolate, swirling to completely coat top of cookie. Or, spread the melted chocolate over the top of each cookie with the back of a teaspoon. Place on wire racks until chocolate has set. If kitchen is warm, refrigerate cookies for about 10 minutes to set chocolate.
Additional tips
Store: In single layers on plates, covered with foil. Keep cookies cool.
Freeze: Yes, before dipping
Mail: No. They're too sticky.
Freeze: Yes, before dipping
Mail: No. They're too sticky.
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