malted milk cookies with crushed maltesers

I love malt.

Have you ever had a chocolate malt milk shake?

It is DA BOMB! Extremely bad for the waistline *sob* but it is still da bomb.

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So when I made batch of these Malted Milk Cookies with added crushed Maltesers, it was no wonder I could not stop eating them.

Very, very bad (for the waistline).

But at the same time, it was very, very good (the experience).

Oh well. 

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Moderation is the key word of the day, I guess!

Here are the instructions on how to make these cookies.

In a mixing bowl, cream together butter and sugars until the mixture turns light and fluffy,

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Scrape the bowl, then add the egg and vanilla extract.

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Add the dry ingredients – flour, malted milk powder, baking soda and salt in 2 batches and mix until just incorporated.

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Place the Maltesers in a zip lock bag, remove most of the air and seal. Bash the Maltesers with a rolling pin. Add the crushed Maltersers to the batter and pulse to distribute.

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Transfer the cookie dough onto a piece of cling film. Roll to seal and place in the cookie shaper. Chill at least 2 hours before baking. You can also place the cookie dough in a bowl, cover with cling film and chill – simply dish the cookies using an ice-cream scoop to bake.

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When you are ready to bake, unwrap the cookie dough, discard the cling film and cut the dough, about 0.5cm thick.

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Place on a lined baking tray and bake the cookies at 180°C for 8-10 minutes, depending on how crispy you like the cookies.

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Once baked, allow the cookies to cool on the tray for 10-15 minutes before transferring them onto a wire rack to cool completely.

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These cookies are so delicious, all you need is a cup of latte.

YUM.:)

 

Malted Milk Cookies With Crushed Maltesers
Yields 48
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Ingredients
  1. 1 cup (250g) butter, softened
  2. 1/2 cup (100g) sugar - I reduced this by 50%
  3. 1 cup (200g) brown sugar
  4. 2 eggs
  5. 2 teaspoons (30ml) vanilla extract
  6. 1/2 cup 62.5g) malted milk powder
  7. 3 cups (375g) all purpose flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1 pack (84g) Maltesers
Instructions
  1. In a mixing bowl, cream together butter and sugars until the mixture turns light and fluffy,
  2. Scrape the bowl, then add the egg and vanilla extract.
  3. Add the dry ingredients – flour, malted milk powder, baking soda and salt in 2 batches and mix until just incorporated.
  4. Place the Maltesers in a zip lock bag, remove most of the air and seal. Bash the Maltesers with a rolling pin. Add the crushed Maltersers to the batter and pulse to distribute.
  5. Transfer the cookie dough onto a piece of cling film. Roll to seal and place in the cookie shaper. Chill at least 2 hours before baking. You can also place the cookie dough in a bowl, cover with cling film and chill – simply dish the cookies using an ice-cream scoop to bake.
  6. When you are ready to bake, unwrap the cookie dough, discard the cling film and cut the dough, about 0.5cm thick.
  7. Place on a lined baking tray and bake the cookies at 180°C for 8-10 minutes, depending on how crispy you like the cookies.
  8. Once baked, allow the cookies to cool on the tray for 10-15 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. I halved the recipe to make 24 regular cookies, or 40 thin cookies.
Adapted from Chocolatechocolateandmore
Adapted from Chocolatechocolateandmore
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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