anyone know of a recipe for chocolate malt ball cookies?

Question

the milk balls are ground up into them. thanks

Answer 1

Chocolate Malted Cookies

1 cup Butter-flavored shortening
1 1/4 cup Brown sugar, packed
1/2 cup Malted milk powder
2 tbl Chocolate syrup
1 tbl Vanilla extract
1 x Egg
2 cup All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Semisweet chocolate chunks
6 oz Milk chocolate chips (1 cup
Preparation Time: 2:00
In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-inch balls; place 3 inches apart on ungreased baking sheets. Bake at 375 F for 12 to 14 minutes or until golden brown.
Cool for 2 minutes before reoming to a wire rack.
Makes about 1-1/2 dozen.
(For best results, do NOT use Air-Bake insulated cookie sheets. When using a 1-inch cookie scoop, recipe makes about 5 dozen cookies.)

Answer 2

Malt Ball Cookies

Answer 3

Ingredients:

3/4 c. sugar
3/4 c. butter, softened
1/2 tsp. vanilla
1 egg
1 1/2 c. Pillsbury Best® All Purpose Flour
2 T. unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
2 T. sugar
42 chocolate malted milk balls

Directions:

* Cream together 3/4 c. sugar and butter, in a large mixing bowl. Add vanilla and egg, blending well.

* Add the next 4 ingredients and mix until blended well. Shape dough into 1-inch balls and roll around in remaining 2 T. of sugar until lightly coated.

* Place cookie balls onto an ungreased cookie sheet and bake for 7-10 minutes at 400 degrees, or until edges are set.

* Remove cookies from oven and press 1 malted milk ball into the center of each cookie. Cool for 2-3 minutes and remove from pan.

Makes 3 1/2 dozen cookies

Answer 4

Chocolate chip cookies. Cream 1 cup butter with 1 cup golden caster sugar and 1 tea spoon vanilla essence. Fold in a mix of 1 1/2 cups self raising flour, 1 cup oats, and 2 tea spoons ground cinnamon. Add 1 cup of your choice of chocolate chips (milk, dark, white, or a mix). If this is too dry, add some milk slowly until you have a stiff, thick mix. Spoon this onto a tray, and bake at 180oC for 12 minutes, or until a knife comes out clean. Take them out and leave them to cool on the tray for a few minutes. They will spread out on the tray quite a bit, and should still be soft and easy to break. This works better if the batter is really stiff and thick. This is an eggless recipe (vegan) but it's never let me down, and makes awesome cookies! And if it doesn't work you can chop up the cookies and mix them in with ice cream.