Robin Egg Cookies (yep still using them up :)

First I have to say thank you to all of my loyal readers and followers….I can’t believe anyone would be interested in what I have to say but here you are and I am flattered. I plan to do a giveaway soon in honor of my latest follower goal being reached so come back and see what I come up with {wink}.

I am excited that I finally finished my new cookbook, so I thought it would be a perfect time to share a recipe.

Remember how I have been trying to get rid of use up these?……

As yummy as the Whopper Shakes were, it was time to move on.

I found a new blog that I love called Cast Sugar and she had a recipe for Whopper Cookies, and I put my Robin Eggs to good use yet again.

 

These were chewy and delicious with that to die for malted milk “whopper” flavor baked right in!

Whopper Cookies

Ingredients:

2 1/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. butter, room temperature

1 c. sugar

1/2 c. milk

1 tsp. vanilla extract

1 1/2 c. roughly chopped Whoppers/malted milk balls

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Whoppers/malted milk balls.

Drop into 1-inch balls (Tbsp.-sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

Do you have a favorite cookie recipe?