Malted Milk Ball Cookies With Toffee Bits are sure to be a hit with anyone who loves the classic flavor of malted milk balls. Enjoy them with a glass of cold milk for the perfect snack or dessert!
These cookies will definitely hit the spot with a sweet, crunchy taste of toffee and the rich, creamy flavor of malted milk.
The Whoppers (malted milk balls) and toffee bits give the cookies a crunchy texture and a distinct malt flavor that is sure to satisfy any sweet tooth. The cookies are baked until they are golden brown and crispy on the outside, but soft and chewy on the inside.
Malted milk Ball Cookies with toffee bits are a great option for any occasion, whether it’s a family gathering, a holiday party, or just a sweet treat for yourself.
Ingredients You’ll Need To Make Malted Milk Ball Cookies With Toffee Bits
- Butter – You can use unsalted or salted. If using unsalted butter, add another pinch of salt, if desired.
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- All Purpose Flour
- Malt Powder – You can find the malt powder in your local grocery store on the baking aisle.
- Baking Powder
- Salt
- Malted Milk Balls – I use Whoppers.
- Toffee Bits – I use Heath Toffee Bits.
Supplies and Baking Equipment
- Cookie Sheet
- Parchment Paper
- Stand or Hand Mixer
- Mixing Bowls
- Cookie Scoop OR Ice Cream Scoop
Frequently Asked Questions
1. How long will it take to make these cookies?
It should take approximately 10-15 minutes to gather your ingredients and mix them. The batter will need to rest in the fridge for 30 minutes before baking.
Bake time is 10 – 13 minutes per baking cookie sheet of cookies. Baking time will depend on the size of the cookies.
4. How should I store my cookies?
Store cookies in an airtight container, plasticware, or Ziploc bag. I store my cookies in the refrigerator if I need to store them for several days, or on the counter if I know they won’t be around long – like when the grandkids are here! 🙂
Baking Steps (Full Printable Recipe Card Down Below!)
How to make malted milk ball cookies:
Cream together butter, sugar, and brown sugar for about 2 minutes.
Add eggs to the butter mixer one egg at a time. Add the vanilla extract.
In a small bowl combine the flour, malt powder, baking powder, salt, and baking soda and whisk slightly. Add the flour mixture to the butter mixture. Mix until just completely incorporated. Do not over-mix.
Fold in the chunks of malted milk balls and toffee bits. Let the batter mixture rest for 30 minutes in the refrigerator.
Line a baking sheet with parchment paper. Use a cookie scoop to portion out the batter for average-size cookies. Use an ice cream scoop if you want larger cookies.
Make sure the scoop is packed tightly in a ball so the cookies don’t spread too much while baking.
Bake average-size cookies for 10-11 minutes or large-size cookies for 10-13 minutes.
Let cool in pan for 3-5 minutes before removing to a wire rack to cool completely. I usually grab one while it’s still warm!
Baker’s Tips
If you love to have perfectly “round” cookies and they come out a little lopsided, use a biscuit cutter to swirl the cookie around right out of the oven while still on the warm pan.
2. Add some extra “toppings” to the cookie right out of the oven to give it a fuller appearance.
Serving the Cookies
To serve the cookies, arrange them on a cute platter or a cookie tray. These cookies are best served with a glass of milk, a cup of coffee, or hot cocoa. To add a decorative touch, dust the cookies with powdered sugar or drizzle them with melted chocolate.
You Will Also Love These Scrumptious Recipes!
- Milk Chocolate Toffee Butter Cookies (so easy and delicious!)
- Toffee Pecan Pie Squares
- Slow Cooker Toffee Fondue
- Chocolate Chip Cheese Ball
Malted Milk Ball Cookies With Toffee Bits
Malted Milk Ball Cookies With Toffee Bits have the sweet, crunchy taste of toffee and the rich, creamy flavor of malted milk.
Ingredients
- 1 cup (2 sticks) Salted Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 cup All Purpose Flour
- 1/4 cup Malt Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 cup roughly chopped Malted Milk Balls (Whoppers) (Do not completely crush, just roughly chop into chunks)
- 1/2 cup Toffee Bits (Heath Toffee Bits)
Instructions
- In a large mixing bowl, cream together butter and sugars for two minutes on medium speed.
- Add eggs, one at a time, beating after each addition. Add vanilla extract.
- In a medium mixing bowl, lightly whisk together the flour, malt powder, baking powder, salt, and baking soda. Add the flour mixture to the butter mixture in the large mixing bowl and mix on medium just until completely incorporated. Do not overmix.
- Fold in the roughly chopped malted milk balls and toffee bits. Let the batter rest in the refrigerator for 30 minutes.
- Preheat the oven to 350º F and line baking sheets with parchment paper. Scoop the cookie dough onto the prepared baking sheet, leaving two inches of space between the cookies. Bake regular-size cookies for 10-11 minutes. Bake large cookies for 10-13 minutes. Let cool for 3-5 minutes before removing to a wire rack to cool completely.
Notes
Malt Powder and Toffee Bits can be found in the baking aisle of the grocery store.
Make sure you scoop the cookie dough into a tight ball so that the cookies don't spread too much.
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Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 197Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 30mgSodium 209mgCarbohydrates 35gFiber 1gSugar 21gProtein 3g
