Reviewed: Apr. 7, 2008

Very good cookies but I made a couple of changes. First I made these with 2 cups of Robin Eggs (candy coated malted milk balls) and 1 1/4 cups of semi-sweet chocolate chunks. Second I decreased the sugar to 1/2 cup of each sugar because the Robin Eggs are much sweeter than the original malted milk balls. Third I added 2 tsp of vanilla. I had to cook longer, for about 12 min. The cookies are very thin but nice and crispy around the edges and chewy in the middle.

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Reviewer:

Currie

Cooking Level: Intermediate

Home Town: Hanover, Virginia, USA

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Reviewed: Apr. 15, 2006

This cookie flattens out WAY more than I like. I even used one stick butter and one stick margerine and they still flattened more than I wanted. I also added 1/2 cup malted milk powder. I probably will not use this again because I have another recipe for a similar cookie that I like better.

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Reviewer:

CLAIREN207

Cooking Level: Expert

Home Town: Clinton, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 25, 2003

This cookie has really good flavor but think it would be better with 1 stick butter and 1 stick margarine - cookie wont flatten out quite so much. Not sure why she says they serve 12 - i made 60 cookies from this recipe. Despite above we malted milk balll lovers loved them and I will definately make them again.

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Reviewer:

PECMAC

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Reviewed: Oct. 4, 2002

These cookies are fantastic. I love them also better than chocolate chip. Mine come out so nice and crispy, and perfectly chewy at the same time, and the taste is wonderful. I put the malted milk balls in a ziplock bag and hit with a rubber mallet to break them up. Hope that helps. Shannon

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