Wednesday, December 12, 2007


Every time I make a recipe off the Baking Bites site, it's a keeper.
I under baked these to get a soft cookie and they were good,
and I over baked a batch (um, by accident) and they were just as tasty.

Malted Milk Ball Cookies (read the original post--it's interesting)

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups roughly chopped maltesers/whoppers/malted milk balls

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Maltesers/Whoppers/Malted Milk Balls.
Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3-dozen cookies.



Blogger kt said...

Oooh, I like this.

We always head to a Brit import place at the holidays for yummy, expensive treats that we only allow ourselves at Christmas. McVitie's are the main thing, and Frank Cooper's three-citrus marmalade, but I tried a bag of Malteasers this year and found them lacking in malt flavotr for my taste.

Whopper cookies, here I come!!

10:55 PM  

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