Chocolate Chip Malt Ball Cookies

• 2-1/2 cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 sticks Butter, Melted And Slightly Cooled
• 1 cup Brown Sugar
• 1/4 cups Sugar
• 2 teaspoons Vanilla
• 2 whole Eggs
• 1-1/2 cup Malt Balls, Crushed
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 375 F and line two cookie sheets with Silpat mats or parchment paper.
2. In a medium bowl combine flour, baking soda, and salt. Set aside.
3. In a large bowl beat butter and sugars until smooth. Add in vanilla and eggs and beat until combined. Add flour mixture 1/2 cup at a time and beat until completely incorporated.
4. Stir in crushed malt balls and chocolate chips (see note below about malt balls).
5. Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each. Bake 8-9 minutes until the edges are lightly golden brown. Remove pans from the oven and set them on a rack. Let cookies sit for 2-3 minutes on cookie sheets then move them to a cooling rack. Store in an airtight container.
6. * You can use a food processor to crush the malt balls, or just use a knife and cutting board. I left some bigger pieces in mine for some added texture.
7. Source: Adapted from verybestbaking.com.

flour, baking soda, salt, butter, brown sugar, ubc, vanilla, eggs, malt, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-malt-ball-cookies/ (may not work)