Chocolate Chip Malt Ball Cookies

Posted by on Mar 26, 2013 in Cooking, Desserts, Featured, For kids

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Use colorful Robin Egg candies to make these a fun Easter treat!  They would be perfect for a family get together or a school lunch.

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Chocolate Chip Malt Ball Cookies

(makes about 30 cookies)

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of brown sugar

1/4 cup of white sugar

2 teaspoons of vanilla

2 eggs

1 1/2 cup of chopped malt balls (I used Robin Eggs)

1/2 cup of mini chocolate chips

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Preheat oven to 375 degrees and line 2 baking sheets with silpat mats or parchment paper.  Use a food processor to break malt balls into small pieces.  You can also just use a knife to chop them up, but that takes longer.  I left some bigger chunks in mine.

In a medium bowl combine flour, baking soda, and salt.  Set aside.

In a large bow beat butter and sugars until smooth.  Add in eggs and vanilla and beat until combined.  Add flour about a half a cup at a time until completely incorporated.  Stir in crushed malt balls and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheets and bake 8-9 minutes or until edges are a light golden brown. Don’t over bake!  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container, if you don’t eat them all right away!

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Source:  Adapted fromhttp://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

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