Malted Milk Ball Cookies

1. Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pin or the bottom of a pan. (They should be broken into chunks with a little bit of crumbs, not completely pulverized.) Set them aside.
2. Place the butter, sugar, and brown sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes, or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes, or until fluffy.
3. Add the malted milk powder and baking soda and mix on low speed for 1 minute, or until just combined. Add the flour and mix on low speed for 1 minute. Add the crushed malted milk balls and mix until just combined. Refrigerate dough for 1 hour.
4. Preheat oven to 350 F.
5. Drop tablespoonfuls of the dough onto ungreased baking sheets at least 3 inches apart. (They spread a lot.)
6. Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on a sheet of parchment paper or waxed paper.

Recipe adapted from the cookbook Teens Cook Dessert by Megan and Jill Carle.