Found this recipe online, it was one of my "Baking Saturday" creations. This recipe baked up a delicious and very unique-tasting chewy, crispy, malted milk cookie of goodness. They are great when warm and gooey,, but resist the temptation to eat them all right out of the oven - they are even better the next day. After sitting, you can really taste a lot more of the malt flavor.
2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter, room temperature
1 c. sugar
1/2 c. milk
1 tsp. vanilla extract
1 1/2 c. roughly chopped Whoppers/malted milk balls
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Whoppers/malted milk balls.
Drop into 1-inch balls (Tbsp.-sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies.