It’s Thursday night and that means Fast & Furious has their weekly softball game. I didn’t get a chance to make cookies for the team last week, so I promised Dennis that I would make them for tonight’s game. I love making cookies for the guys, it brings me so much joy. As I’ve mentioned, it’s my goal to come up with as many variations as I can for cookies, that starts with my basic cookie recipe. Tonight, I made Malted Milk Ball Cookies. The reason I chose to make Malted Milk Ball Cookies is because Dennis loves malted milk balls! He enjoys eating them when we go to the movies, so I try to always make sure to have a box on hand. If, for some reason, I don’t have a box in the pantry (mostly because he’s found where I’ve hidden it), it’s just a quick stop at the market on the way out.
I bought malted milk balls in bulk at Sprout’s when I grocery shopped on Sunday. I knew I’d want 2 cups for my recipe, and added another cup to the bag for Dennis … to have as a little treat, maybe to bring to the movies tomorrow night :). I did hide these in the pantry – where they couldn’t be found, because if they were found, I know I’d find myself running back to Sprouts to buy some more.
I started with the two cups of malted milk balls. I placed them in a large, gallon sized ziplock bag and used a mallet to crush them into small pieces.
Once I smashed the milk balls, I placed the ziplock bag into the freezer. I wanted them to be really cold when I added them to my dough.
In a medium sized bowl, I whisked together 2-1/4 cups of all-purpose flour, 1-1/2 teaspoons kosher salt, 1 teaspoon baking powder and 1 tablespoon of malted milk powder.
In the bowl of my electric mixer, I creamed one cup (1 stick) of Crisco Butter Flavored Baking sticks. Once that was creamy, I added 1 cup of dark brown sugar, 1/2 cup of granulated sugar, and 1-1/2 teaspoons of vanilla extract. Once those ingredients were combined, I beat in two extra large eggs, one at a time. I then added the dry mixture to the wet mixture, pulled the crushed malted milk balls out of the freezer and added them to the dough as well. I placed the bowl into the refrigerator for 3 hours, while I went about some other tasks.
When I was ready to bake the cookies, I preheated the oven to 375 degrees. I used a cookie scoop to drop the dough onto my ungreased baking sheets. I baked the cookies for 14 minutes.
Dennis really loved these cookies and I hope the team did as well!
2-1/4 cups all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
1 tablespoon malted milk powder
1 cup Crisco Butter Flavor Baking Sticks (1 stick)
1 cup dark brown sugar
1/2 cup granulated sugar
1-1/2 vanilla extract
2 extra large eggs
2 cups malted milk balls, crushed
- Place milk balls in a large ziplock bag. Seal the bag and crush the milk balls with a mallet or wooden spoon. Place the bag in the freezer.
- In a medium-sized bowl, whisk together flour, baking powder, salt and malted milk powder. Set aside.
- In the bowl of an electric mixer, cream Crisco butter stick. Add brown sugar, granulated sugar and vanilla and cream together. Add eggs, one at a time and beat.
- Slowly add dry ingredients and mix together.
- Add malted milk balls and mix together.
- Place bowl in refrigerator for 3 hours.
- Preheat oven to 375 degrees.
- Place dough, by rounded teaspoonful (or cookie scoop) onto an uncreased baking sheet and bake for 12-14 minutes.
Until next time, Kris