Frosted Malted Milk Cookies Recipes

MALTED MILK CHIP COOKIES

Steps:

• Cream together butter or margarine, brown sugar, and white sugar. Add eggs and mix well.
• Stir in flour, baking soda and salt. Mix in chopped malted milk balls.
• Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes.

FROSTED CHOCOLATE MALT CUPCAKES

Steps:

• Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
• In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

FROSTED MALTED MILK COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.

FROSTED MALT-CHOCOLATE COOKIES

Steps:

• Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
• Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
• Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
• Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
• Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
• Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
• Do Ahead
• Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

CHOCOLATE CUPCAKES WITH MALTED MILK FROSTING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Line 18 muffin cups with cupcake papers.
• In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.
• Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.
• In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.
• Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.
• Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.
• Gather the ingredients.
• In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of the electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.
• Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.
• Spread or pipe onto the cupcakes.
• Serve and enjoy!

FROSTED MALTED MILK COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough into three portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets., Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.