Malted Milk Ball Cookies
I remember going to the movies as a kid with my family and my parents would let my sisters and I each pick out two candies. This decision always felt like my life depended on it. I would typically go for one chocolate candy and one chewy or sour like starbursts or skittles. More often than not I was headed to the movies with two chocolate candies though. Whoppers were always a safe choice for me.
I recently asked on my instagram for some cookie inspiration ideas and as soon as I saw malted milk ball cookies I ran with it. These cookies have crushed whoppers and semi-sweet chocolate chips throughout and let me tell you...YUM! The whoppers bake with a crispy and chewy texture while the chocolate chips just melt in your mouth. I hope you enjoy these and consider them for your next movie night :)
Ingredients:
2 cups plus 4 Tbsp. all purpose flour
4 Tbsp. cornstarch
tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter (softened)
1 cup light brown sugar
2 Tbsp. milk
1 tsp. vanilla extract
1/2 cup whoppers (crushed) save some for the topping!
3 Tbsp. semi-sweet chocolate chips
Toppings:
1/3 cup semi sweet chocolate chips
remaining crushed whoppers
Directions:
Preheat the oven to 400° F and line a cookie sheet with parchment paper.
In a medium sized bowl whisk together the flour, cornstarch, baking powder and salt until well combined.
In the bowl of a stand mixer fit with the paddle attachment (or you can just mix by hand) cream the butter and the brown sugar until there are no lumps and the mixture is smooth.
Add the milk and vanilla to the butter and sugar mixture and continue to mix until well combined. Remember to scrape down the sides of the bowl as you go.
Pour the dry ingredients into the wet just until well combined and you don't see any flour pieces. Continue to scrape down the sides of the bowl as you go. Be careful not to over mix.
Place the whoppers in a large baggie and crush them using a mallet until you have small chunks. Don't crush them all the way! You'll want some larger pieces in there for texture.
Remove the bowl from the stand mixer and fold in the whoppers and chocolate chips until they are evenly dispersed in the dough.
Scoop the dough into large dough balls, about 3 Tbsp. sized scoops. They should be large! Instead of rolling them into the typical circles, roll them into more of a cylinder shape (see the picture below).
Bake for 11-13 minutes or until golden brown.
When they come out of the oven they may still be soft in the center and that's ok! Continue to let them bake while they are out of the oven by letting them sit on the tray for an additional 3-5 minutes.
Let the cookies cool completely before adding toppings.
Melt the chocolate chips then drizzle over the top of each cookie using a fork or a piping bag. While the chocolate is still wet, sprinkle on the remainder of crushed whoppers.
Enjoy!