Frosted Malt Chocolate Cookies


Malt CookiesSometimes you want a crisp chocolate cookie; sometimes you want a gooey, chewy cookie. This is a crisp cookie, a cookie that was meant for a glass of milk.

Frosted Malt Chocolate Cookie Recipe

This is a tender, crisp, melt-in-your-mouth cookie that the kids will love. The cookie is not overly sweet and has a nice balance with the frosting. The malted milk powder gives it just a touch of unusual malt flavor.

No wonder this is a great kids’ cookie—a smooth chocolate cookie with frosting. Since it is a rolled cookie, you can cut it in any shape you choose. Better yet, let the kids help you cut them out and frost them.

For the cookies:

2 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup malted milk powder

3 ounces unsweetened baking chocolate
1 cup brown sugar
1/2 cup (1 stick) butter
3 tablespoons cream
1 large egg
1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.

2. Melt the chocolate and set it aside.

3. Cream the brown sugar and butter together. Add the egg and beat until light and creamy. Add the cream, egg, and extract and beat for about five minutes.

4. Add the dry ingredients to the creamed ingredients, mixing until combined. Refrigerate the dough for one hour or until it is firm.

5. Preheat the oven to 375 degrees. Roll the dough to 1/4-inch thick. Cut into shapes and place on ungreased baking sheets.

6. Bake for 9 to 10 minutes or until the cookies just start to look dry and firm. Immediately remove them to wire racks to cool. Once cool, frost them using the frosting recipe below.

For the frosting:

3 tablespoons butter
1/4 cup brown sugar
2 tablespoons cream
1/4 cup malted milk powder
1/2 teaspoon vanilla
1 3/4 cups powdered sugar
2 tablespoons meringue powder (optional)
more milk or cream as needed

Directions

1. In a saucepan, heat the butter, brown sugar, and cream, stirring as needed to dissolve the sugar crystals. Once the sugar crystals are dissolved and the mixture is hot, remove the pan from the heat.

2. Stir in the malted milk powder and vanilla. Add the powdered sugar. Add the optional meringue powder. Add more milk or cream as needed to get the right consistency for frosting.

Bakers note: The meringue powder will give the frosting a hard shell that will make the cookies more durable, tough enough to stack them without marring or pack in a lunch box. Adjust the amount of meringue powder per the producer’s instructions.

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