Recipes and Cooking Malted Butter Riches The name of this cookie recipe really conveys it all. If you like malt flavor and desserts with ample butter, these rich cookies are right up your alley. The sweet elements of malted milk balls and malt flavor are balanced by a just barely salty browned butter frosting. By Jessie Sheehan Jessie Sheehan Facebook Instagram Website Jessie Sheehan is a recipe developer, baker, and cookbook writer with over 15 years of experience. She has written three cookbooks. Her second book, The Vintage Baker, was one of the Washington Post's best cookbooks of 2018, and her latest book, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats, received a starred review from Publisher's Weekly. She has extensive experience writing recipes and food stories for the top food outlets and magazines in the country, such as BHG, Bon Appétit, Rachael Ray Everyday, Food Network, Taste of Home, Food52m and the Kitchn. She specializes in easy baking and sweets recipes, that call for pantry-friendly ingredients and requires nothing more than a bowl and a whisk, and a spatula to assemble. Learn about BHG's Editorial Process Published on November 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 45 mins Total Time: 2 hrs 30 mins Servings: 36 Yield: 3 dozen cookies Jump to Nutrition Facts Ingredients Cookies 2 cup all-purpose flour ⅔ cup malted milk powder 1 teaspoon baking soda 1 teaspoon salt ¾ cup unsalted butter, softened ¼ cup shortening ¾ cup packed light brown sugar 1 tablespoon vanilla 1 egg 1 egg yolk Whole or crushed malted milk balls (optional) Malted Brown Butter Frosting ¾ cup unsalted butter 4 cup powdered sugar 1 cup malted milk powder ½ teaspoon salt 2 teaspoon vanilla ½ - ⅔ cup heavy cream Directions For cookies: Line two cookie sheets with parchment paper. In a medium bowl whisk together flour, malted milk powder, baking soda, and salt. In a large mixing bowl beat softened butter, shortening, brown sugar, and vanilla on medium 2 minutes or until fluffy. Add egg and egg yolk. Beat on low until combined. Add dry ingredients. Beat on low until some streaks of flour still remain. Stir by hand until combined. Using a small cookie scoop or 1-tablespoon measure, scoop dough and roll into 1 1/4-inch balls. Place 2 inches apart on prepared cookie sheets. Cover with plastic wrap. Chill 1 hour or up to 2 days. Preheat oven to 350°F. Bake cookies 9 to 11 minutes or until light brown. Let cool on a wire rack. Meanwhile, for Malted Brown Butter Frosting: In a medium saucepan heat butter over medium-high about 5 minutes or until butter smells nutty and browned bits begin to form on bottom of pan. Remove from heat. Let cool slightly. In a large bowl combine powdered sugar, malted milk powder, and salt. Add brown butter (and the browned bits) and vanilla. Stir in enough heavy cream to reach spreadable consistency. Spread frosting over cooled cookies. If desired, top with crushed malted milk balls. Store in an airtight container in the refrigerator up to 3 days. Makes 36 cookies. Rate it Print Nutrition Facts (per serving) 214 Calories 11g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 214 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 36mg 12% Sodium 163mg 7% Total Carbohydrate 27g 10% Total Sugars 20g Protein 2g Calcium 21mg 2% Iron 0.4mg 2% Potassium 23mg 0% Fatty acids, total trans 1g Folate, total 14.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.