Coffee Malt Cookies
Recently, Oh! Nuts contacted me and offered to send a few items my way (full disclosure – this was a free sample). “Pick some things for your holiday baking,” they said. And at first I was stuck. But then these caught my eye.
Inspiration struck! And this -
led to these -
Coffee Malt Cookies! And now I have a new favorite cookie.
They are thin and crispy, but still nicely chewy, and the coffee and malt give them a deep, toasty flavor. But the best part of all wasn’t even intentional – the crunched malt balls turn into caramel.
They are every bit as good as you’d imagine with a cup of cold milk.
Preheat your oven to 375 degrees Farenheit. Prepare baking sheets with parchment paper.
Place milk and instant coffee in a small bowl and whisk until combined. Set aside to cool.
Combine flour, baking soda, salt, and malted milk powder in a medium bowl.
In a large bowl, cream butter and sugars. Beat in coffee and the egg.
Gradually beat dry mixture into wet. Stir in chopped malt balls.
Place dough in fridge for 30 minutes to cool. The dough will be very sticky, even after it has cooled down.
Drop dough by rounded teaspoons onto prepared baking sheets. These cookies spread quite a bit so be sure to stagger the cookies and give them room to grow.
Bake 10-12 minutes, until browned and firm to the touch.
*Coffee & cream malted milk balls are available here.
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