These soft and chewy Malted Cheesecake Cookies are such a cute dessert for Easter! Theyre filled with pops of pastel colors from the Malted Milk Balls.
Malted Cheesecake Cookies
I figured that you probably had a lot of leftover Easter candy right? Maybe you dont want to share or maybe you trade your friends for something better. Is it still going on? Adults can trade too right? Well these Malted Cheesecake Pudding Cookies are the perfect excuse to get rid of some candy and also make some cookies.
Two thing I love about these cookies, the cheesecake pudding, which helps keep these cookies very soft. I also really love the malt powder, it adds a bit of extra vanilla flavor. With the colored Robins Egg Malt balls, the colored coating will melt a bit if they are exposed on the top of the cookie or directly on the pan. This is one reason I recommend folding the malt balls into thedough. I also really love the color it adds to these cookies. These cookies are also extra chewy because of the melted malt balls.
If you dont have Robins Egg Malt balls, you can certainly substitute this for regular malt balls. And of course, if you dont have cheesecake pudding, you can substitute this for vanilla pudding. I am just obsessed with all things cheesecake. Pudding cookies have quickly become a favorite of mine simply because they are so diverse. You can add almost any type of candy and change the flavor based on the type of pudding you are adding.
Malted Cheesecake Cookies
- Author:LEE
- Prep Time:30 minutes
- Cook Time:12 minutes
- Total Time:42 minutes
- Yield:24
Description
These soft and chewy Malted Cheesecake Cookies are the perfect Easter treat! They’re bursting with colorful hues from the Malted Milk Balls.
Ingredients
- 1/2 C Unsalted butter
- 3/4 C Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 1 pk Instant cheescake pudding (3.4oz)
- 1/4 C Malt milk powder
- 2 C Flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 C Malted Robins milk balls
Instructions
- Pre heat oven to 350F. Line baking sheet with parchment paper or baking mat.
- Allow approximately 20 minutes for the butter to get to room temperature. Cream together butter and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla essence into the batter.
- In a separate bowl, combine cheesecake pudding, malt powder, flour, baking powder and salt. To blend, stir everything together.
- Slowly add dry ingredient into batter and mix slowly just until dough starts to forms. Turn off the mixer.
- Fill a Ziploc bag halfway with malt balls. Use a rolling pin to smash the malt balls into smaller pieces. Add smashed malt balls into dough. Slowly incorporate into the dough.
- 2 teaspoons cookie dough should be placed on a baking sheet. 12-14 minutes in the oven. Remove from oven and allow to cool on the baking sheet for 15 minutes.