I saw this recipe in Gourmet Magazine about two months ago. I should first say: I have no idea why I'm getting Gourmet Magazine...I didn't order it.....and I certainly only use the word Gourmet in conjunction with myself when asked for antonyms that describe my...well...my everything. I should say as a second point-I really tried to resist this idea...in fact....I threw the recipe and the magazine into recycling....and then this little market down the street had some really beautiful malted milk balls on sale....and being the frugal person I am...I bought a bag. I'm always trying to watch my weight, so I decided to resist eating the whole bag....so I added butter, sugar, and 4,567 more calories to my malted milk balls to prevent me from just aimlessly eating chocolate goodness. It made total sense in my head. It was worth every calorie, these are yummy, and impressive...should they ever make it out of your house into someone's hands to impress....I can not confirm if that happened in this case.
This isn't from Gourmet magazine, b/c I threw that recipe away so I wouldn't be tempted....this is from the internet, that makes it OK. Everythings safe on the internet, right?
Malted Milk Ball Cookies
1 c. butter-softened, /4 c. brown sugar, 1/3 c. sugar, 1 egg, 2 t. vanilla, 1/2 t. salt, 2 1/4 c. flour, 2 T malted drink powder, 1 t. baking soda, 2 c. malted milk balls-chopped
1. Cream butter, sugars, egg, vanilla.
2. Combine dry ingredients with cream mix.
3. Stir in milk balls.
4. Form 1 1/2 inch balls, and place 2 inches apart on a greased cookie sheet. These spread out really far....so unless you want connected cookies, give them their space. ...you know what happens with cookies connect right? You have to eat them both.....it's rough, don't let it happen to you.
5. Cook at 375 for 8-10 minutes....the get crispy quickly, but they are kinda fabulous a little underdone...and a little crispy...in a box....with a fox..on the stairs with a bear.....they are good.
This recipe makes about 20 cookies.
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