Jumbo Malted Milk Easter Cookies

Jumbo Malted Milk Easter Cookies

Happy Easter and Spring, everyone! I’m still baking versions of this wonderful jumbo cookie recipe. I figured I needed a malted milk ball edition! Malted milk balls are one of my favorite candies and I love these pretty Whoppers Robin Eggs for Easter. These cookies are HUGE, soft, and not too sweet. So, load the candy! I like to also add chocolate eggs and Easter M&Ms to them too. Save some candy pieces for the tops, I loved the crunch in the unbaked pieces of candy!

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup tightly packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 3/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups all-purpose flour
• 9 oz (1 bag) Robin Egg Malted Milk Balls Candy

Directions:

1. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter, white sugar, and brown sugar. Add the vanilla extract and eggs. Whip on high until the mixture becomes light and fluffy, this takes about a minute.
2. Add the baking powder, baking soda, and salt, and mix to evenly combine. Scrape down the sides of the bowl with a rubber spatula and give it one more quick mix.
3. Reduce speed to the lowest setting and add the flour a little at a time until a thick dough forms.
4. Break the candy eggs into small pieces and chunks using a rolling pin or mallet (I use a crab mallet and I do this before I open the package to keep it contained). Fold in the broken pieces with a rubber spatula until evenly dispersed in the dough.
5. Divide the dough into 8 equal pieces. Roll each piece in the palm of your hand to make a large ball. Wrap in plastic or place inside a large Ziploc bag and let rest in the refrigerator for 12 hours or overnight.
6. To bake, preheat the oven to 350F and line two aluminum baking sheets with parchment paper.
7. Place 4 dough balls on each cookie sheet, leaving plenty of room for spread.
8. Bake for 23-25 minutes on the center rack or until the centers are baked through. Let cool on a cooling rack for an additional few minutes to harden before serving warm.

• Tips! The candy pieces melt and can make the cookies uneven around the edges. If you want them to have that perfectly round shape, make sure all the candy pieces are well within the outer edges of the dough balls. You can also reshape your cookies fresh out of the oven using a bowl, upside down, and swirled around the hot edges. For added flavor and crunch, reserve and sprinkle extra bits of candy on the tops!