Chocolate Malted Milk Ball Cookies

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I didn’t forget, exactly, that I had to make some kind of dessert to drop off before my kids went to school on Thursday morning. I just didn’t really compute in my pregnant brain that I actually better do it until it was 9 p.m. on Wednesday night, after we got back from church.

Kids in bed. Husband not home. No time to go to the grocery, obviously.

So I scavenged the cupboards and came up with these little cake-mix cookies. Cake-mix cookies are perfect for when you’re in a pinch, and you can add just about anything to them! To these, I chopped up a bunch of leftover Whoppers from Halloween, but you could use any kind of candy you like. I like the malty-ness the Whoppers added as well as the crunchy bite.

Chocolate Malted Milk Ball Cookies

Yield: 2 to 2 1/2 dozen cookies


  • 1 chocolate cake mix
  • 1 stick butter, melted
  • 1 egg
  • 2 T heavy cream or milk (optional)
  • 30 malted milk balls (Whoppers)


Preheat oven to 350.

Chop your malted milk balls. There are some jobs that I think only a good food chopper can handle. I have this KitchenAid one. For things that roll, a chopper can't be beat!

Mix together cake mix, slightly cooled butter, egg, and cream/milk (if needed or desired for moisture) in a mixing bowl until uniform.

Fold in chopped malted milk balls.

Using a small cookie scoop or by heaping teaspoonfulls, scoop cookies onto a parchment-paper lined baking sheet.

Cook in preheated oven for about 10 minutes. Let cool on cookie sheet for 2-3 minutes, then remove to a cooling rack.

Are you a cake-mix cookie fan?

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