Wonderful Malted Ball Milk Cookies
Welcome back to Kathey Jo’s Kitchen, and we’ve got another exciting cookie recipe for you and your family to try! No one should be content to settle for the same old desserts, so new twists on an old favorite are always a plus. My husband Rob and I have always loved malted milk balls, and who doesn’t love cookies? The recipe I’ve got here to share with you today is truly the best of both worlds, and you’ll agree when you make and try them for yourself.
If you’ve got a bag of malted milk balls to crush and basic household ingredients, you’re on your way to the perfect dessert. Nothing else is quite like these cookies, and once you’ve tasted them, you’ll never want to go back to the generic store-bought ones ever again! Combining your cookies with this malted milk frosting will truly bring together the best of it all. If you’re looking to impress the people in your life with a sweet tooth, this is a great way to do it!
- 1 3/4 cups packed brown sugar
- 1 cup butter or margarine — softened
- 1/3 cup sour cream
- 2 teaspoons vanilla
- 2 eggs
- 4 3/4 cups all-purpose flour
- 1 cup malted Balls Crushed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Malted Milk Frosting — (recipe follows)
- MALTED MILK FROSTING
- 3 cups powdered sugar
- 1/2 cup natural-flavor malted milk powder
- 1/3 cup butter or margarine — softened
- 3 tablespoons milk (3 to 4 tablespoons)
- 1 1/2 teaspoons vanilla
Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in remaining ingredients except Malted Milk Frosting.
Roll one-third of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2
inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or until almost no indentation remains when touched
in center. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Malted Milk Frosting.
MALTED MILK FROSTING:
Mix all ingredients until smooth and spreadable