Best 3 Peanut Butter Malted Cookies Recipes

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Indulge your taste buds with our irresistible Peanut Butter Malted Cookies, a delightful treat that combines the classic flavors of peanut butter and malted milk powder. These soft and chewy cookies are guaranteed to satisfy your sweet cravings. Also explore our collection of equally tempting recipes, featuring the Salted Double Chocolate Chip Cookies with their perfect balance of sweet and salty, the gooey Chocolate Chip Cookie Dough Bars that offer a unique textural experience, and the indulgent No-Bake Peanut Butter Bars that require no baking and are packed with peanut butter flavor. Each recipe is carefully crafted to ensure a successful and enjoyable baking experience. Embrace your inner baker and embark on a culinary journey with our delectable cookie recipes.

Here are our top 3 tried and tested recipes!

PEANUT BUTTER MALTED COOKIES



Peanut Butter Malted Cookies image

Makes great cookies! Using barley malt sweetener instead of brown sugar yields a light, not-quite-as-sweet cookie.

Provided by Martin

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter, softened
1 cup crunchy peanut butter
1 cup barley malt syrup
1 cup white sugar
2 eggs
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Beat butter, peanut butter, barley malt syrup, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs into creamed butter mixture until smooth.
  • Sift flour, baking soda, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball using a fork, making a crisscross pattern.
  • Bake in the preheated until edges of cookies are browned, about 10 minutes.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 32.1 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 212.4 mg, Sugar 9.3 g

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

SCARY PEANUT BUTTER SPIDER COOKIES



Scary Peanut Butter Spider Cookies image

These scary spider cookies are entertaining for little ones and adults to make together. From pushing chocolate candies into warm cookies, to drawing spider legs with chocolate and making silly eyes, there's plenty of fun for everyone.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 24 cookies

Number Of Ingredients 11

One 5-ounce box small ball-shaped chocolates, such as malted milk balls
3/4 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of fine salt
1/2 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup smooth peanut butter
2 ounces semisweet chocolate
1 small tube white cake decorating gel

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
  • Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
  • Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
  • Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
  • When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
  • When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
  • To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.

Tips
  • Use creamy peanut butter for a smooth and rich texture.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.
  • Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion These peanut butter malted cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With their soft and chewy texture, rich peanut butter flavor, and hint of malt, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!

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