Malted Milk Ball Cookies

For a double burst of old-fashioned flavor, these cookies include crushed candies in the dough and sprinkled on top, too.

14 users rated this recipe an average rating of 3.5
  • Yields: 60 cookies
  • Prep: 35 mins
  • Cool: 2 mins
  • Bake: 8 mins to 10 mins 375°F per batch
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Malted Milk Ball Cookies
1 1/4
cups packed brown sugar
1 1/2
teaspoons baking soda
teaspoon salt
cup cooking oil
1 1/2
teaspoons vanilla
3 1/2
1 1/2
cups whole bran cereal
cups malted milk balls, crushed (12 ounces)
  1. Preheat oven to 375 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs, oil, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal. If desired, reserve 1/2 cup crushed candies to sprinkle on top. Stir remaining candies into dough.
  2. Shape dough into 1-1/2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden. Place cookie sheet on a wire rack. If desired, immediately sprinkle tops of warm cookies with reserved crushed candies. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Makes about 60 cookies.
Nutrition Facts (Malted Milk Ball Cookies)
    Per serving:
  • 122 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 17 mg chol.,
  • 100 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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