Ingredients
Reynolds™ Parchment Paper
1
cup packed brown sugar
1/2
cup butter or margarine, softened
2
eggs
2
cups Gold Medal™ all-purpose flour
1/2
cup chocolate-flavor malted milk powder
1
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup chocolate-covered malted milk balls, crushed
1 1/2
cups powdered sugar
1/4
cup chocolate-flavor malted milk powder
2
to 3 tablespoons milk
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.
Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls.
