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Nutrition Facts
Serving Size 1 dozen 167g Recipe makes 6 dozen) The following items or measurements are not included below: malted milk balls 3/4 cup English toffee bits
Calories 714
Calories from Fat 303		(42%)
Amount Per Serving		%DV
	Total Fat 33.8g	51%
	Saturated Fat 20.2g	101%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 884mg		36%
Potassium 195mg		5%
Total Carbohydrate 94.5g		31%
	Dietary Fiber 2.6g	10%
	Sugars 49.8g
Protein 9.4g		18%
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Christmas Baking

GaylaV

Toffee Malted Cookies

Recipe #265118 | 32 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CoffeeB
Nov 13, 2007

Another TOH favorite!

6 dozen (change servings and units)

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 (3 1/2 ounce) box vanilla instant pudding mix
1 teaspoon vanilla
2 1/4 cups flour
1 cup quick-cooking oat
1 teaspoon baking soda
1/2 teaspoon salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips

Directions

1
In a large mixing bowl, cream the butter and sugars.
2
Add eggs, one at a time beating well after each addition.
3
Add pudding mix and vanilla.
4
Combine the flour, oats, baking soda and salt. Add to creamed mixture.
5
Fold in the malted milk balls and the toffee bits (dough will be stiff).
6
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
7
Bake at 350°F for 12-15 minutes or until golden brown.
8
Cool for 2 minutes before removing to a wire rack.

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Featured Reviews for This Recipe

From: Color Guard Mom

On Nov 12, 2008

MMMMMMMMmmmmm. Yummy! Soft, chewy and scrumptious. Made as posted, using a full box of vanilla instant pudding mix (as that's what it's supposed to be - I asked CoffeeB). These are great easy to make and different! Thanks for posting! Made for the I Recommend Tag Game.

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From: GaylaV

On Nov 21, 2007

These are tasty little gems. I started making them and then realized I was out of brown sugar. I just doubled on the white but know the brown sugar would really add to the flavour. I used Skor toffee bits and they worked fine. I would really suggest using parchment paper as the toffee bits melt and stick to the pan. They do come off easily with hot water but it slowed me down a bit. I have these tucked away in the freezer for my Christmas tray — will they last? Hmm, that is the question! Thanks for a nice and different recipe.

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From: Shelby Jo

On Oct 25, 2008

Sept. 6th, 2008:These are awesome! I used dark brown sugar just because I have a lot of it I accidently bought. I used Heath English Toffee Bits. Like Laffer suggested, I used parchment paper and I didn't even need a spatula to get them off! I could pick them up right off the parchment paper with my hands. I made them bigger than the recipe says to also...I like my cookies big. Thanks for posting a winner! I can't wait to give this recipe to my sister and mom. Made for 1-2-3 Hit Wonders Tag. Oct. 25th, 2008: UPDATE: I made a couple batches of these and gave some away. I gave some to a friend of my hubby's and she called me and asked for the recipe a few days later. She's made them numerous times since then and she says EVERYONE asks her for the recipe. These are amazing cookies that it seems like everyone loves. These are definetly keepers.