Wednesday, December 7, 2016

Malted Milk Chocolate Cookies!

... Malted Milk Chocolate Cookies ...
First I have to say I snagged this goodie of a recipe
from my blog friend Ricki Jill.  Each day Ricki is trying out
a new holiday cookie recipe and she hit the jackpot with this one!
This is my 'test' batch which was just finished.  I was asked by a friend 
to bake about 2 dozen cookies for the Santa Wonderland Cookie Sale which is 
part of Christmas In St. Michaels this weekend.
This weekend event is a big deal and brings in a lot of visitors
as well as locals who have kids into the town.  
Santa's volunteers will sell the cookies to raise money
 for various things.  I didn't want to bake the typical chocolate
chips - I wanted a different cookie so I decided to give
Ricki's a try.  Wilson and I tried them plan and with a
smear of chocolate on the top and the conclusion is ...
It doesn't matter if you smear the top with chocolate or not -
 these are to die for!  I think they will be a big hit.

Sharing The Recipe
Malted Milk Cookies


1 cup unsalted butter, at room temperature
1/2 cup sugar
1 jumbo egg
1 1/2 teaspoons vanilla extract (I use Mexican)
3/4 cup Carnation Malted Milk Powder
1/2 teaspoon salt
2 cups all purpose flour, sifted
8 oz. milk chocolate, chopped into small pieces
1 teaspoon Crisco vegetable oil


1.   Preheat oven to 350.

2.   In a large bowl, beat together the butter and sugar on
medium until the butter and sugar are light, 2 - 3 minutes.  

Beat in the egg and vanilla, and 
then beat in the malted milk powder and salt. 

On low speed, gradually beat in the flour until just mixed.
The dough will be stiff.

3.   Use a melon scoop and scoop dough and place
 on cookie sheets (you'll need 2 of them) 1 1/2 inches apart.

4.   Bake in the center of the oven until set on top when lightly tested
 with a fingertip and golden on the bottom, 12 - 15 minutes.  
Let cool on the cookie sheets for two minutes, then transfer 
to a wire rack to cool completely.

Now, on to the fun stuff...

5.   When the cookies are cool, place the chocolate in a microwave-safe
 bowl and heat on 80 % power until the chocolate has melted.  
Stir in the vegetable oil to create a smooth coating consistency.

6.   Dip the top of each cookie in the melted chocolate with a swirling
 action to coat the top almost completely.  Return the cookies to the rack
 and let stand until the chocolate sets.  Our kitchen was warm, so I placed them 
in the refrigerator and they set in about ten minutes.

Makes about two dozen cookies.

If you would like to see what other recipes Ricki is trying out
for the holidays here is the link to her blog: 

 Julep was sitting pretty so I took pictures of her by the tree. 

That's it for today ... it's time to dive
into the rest of those cookies!

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