Ingredients
2
cups Gold Medal™ all-purpose flour
3/4
cup unsweetened baking cocoa
3/4
cup malted milk powder
1
teaspoon baking soda
1
cup butter, softened
2/3
cup granulated sugar
2/3
cup packed brown sugar
2
eggs
1
teaspoon vanilla
1/4
cup butter, softened
1/2
cup packed brown sugar
1/4
cup milk
3/4
cup malted milk powder
1/4
cup unsweetened baking cocoa
Chopped chocolate-covered malted milk balls, if desired
Preparation
Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup cocoa, 3/4 cup malted milk powder and the baking soda; set aside. In large bowl, beat 1 cup butter, the granulated sugar and 2/3 cup brown sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating until blended. Beat in vanilla. Beat in flour mixture just until blended. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 9 to 11 minutes or until cookies are puffed and edges are set but centers are still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
In 2-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and the milk over medium heat 2 minutes, stirring occasionally, until smooth. Remove from heat. Add 3/4 cup malted milk powder and 1/4 cup cocoa; stir until smooth. Spread glaze on tops of cookies. Sprinkle with malted milk balls.
