This recipe was submitted to the Better Homes and Gardens magazine by Marilyn Schmid. My kids loved to “help” make these by smashing up the Whoppers!

Malted Milk Ball Cookies

3/4 C. butter, softened
1 1/4 C. packed brown sugar
1 C. granulated sugar
1 1/2 tsp. baking soda
1/2 salt
3 eggs
1/4 C. cooking oil
1 1/2 tsp. vanilla
3 1/2 C. all-purpose flour
1 1/2 C. whole bran cereal
3 C. malted milk balls, crushed (12 ounces)

  1. Preheat oven to 375 degrees F. In a 4-quart mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.
  2. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally.
  3. Beat in eggs, oil, and vanilla.
  4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal.
  5. Reserve 1/2 cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough. (Sharon’s note: I didn’t do this- I just put everything into the bowl)
  6. Shape dough in 1 1/2 inch balls. (Sharon’s note: I used a scoop)
  7. Place balls 2 inches apart on ungreased cookie sheet. (Sharon’s note: I had to place them 3 inches apart or they’d run together)
  8. Bake for 8 to 10 minutes or until golden.
  9. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies.
  10. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Makes about 60 cookies.

Author:       Categories: Cookies, Desserts, Recipes with Pictures

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