Have you ever met anyone who doesn’t like Maltesers? I know I haven’t. It’s no wonder – they are extremely addictive.
I’ve been playing around with this recipe for 2 years. Yes, it’s taken me that long to get around to sharing it with you. You see, I thought if I’m going to the bother of sacrificing my beloved Maltesers in a cookie, it has to be worth it.
I’m sad to say that a lot of Maltesers went to waste in sub standard cookies. It’s not something I’m proud of. But finally, I firmly believe that these most certainly are not a waste of Maltesers.
These cookies are a real treat – you get a double chocolate hit with cocoa powder and a generous amount of chocolate chips.
The Maltesers add a lovely malty crunch to the cookies which is really hard to resist.
If you wanted to turn these cookies into a pudding, I can highly recommend making ice cream cookie sandwiches – either vanilla or even better, Malteser ice cream! Now that would be incredible!
If you have any questions, please leave me a comment below!
Double Chocolate Malteser Cookies
250g plain flour
1 1/2 teaspoons baking powder
50g malted milk powder (I used Sainsbury’s own brand but you could also use Horlicks or Olvaltine)
40g cocoa powder
150g soft butter
125g granulated sugar
75g soft light brown sugar
2 medium eggs
1 tsp vanilla extract
150g dark or milk chocolate chips
1 100g bag of Maltesers *TOP TIP* I take a rolling pin to the unopened bag and lightly smash them – doing this ensures you get a random selection of whole, halved and bashed pieces of Maltesers which adds a bit of interest to the cookies – just don’t be too heavy handed!
Preheat the oven to 180C/160 Fan/350F.
In a medium bowl, combine the flour, baking powder, malted milk powder and cocoa powder.
Cream the butter and sugar together until smooth and well combined. Don’t beat the living daylights out of it – you don’t need it light and fluffy! Beat in the eggs one at a time, then add the vanilla extract.
Stir in the dry ingredients and stop mixing when the batter is smooth and no pockets of flour remain. Stir in the chocolate chips and Maltesers.
Roll tablespoons of dough and place on your lined baking sheet, leaving about 3-4cm between each one. Bake for 5 minutes, then remove the tray from the oven and sharply “bang” the tray a few times on a hard surface. Return to the oven and bake for a further 6-8 minutes. The cookies will still be quite soft in the middle, so leave them on the baking sheet to firm up for 5 minutes before transferring to a wire rack.
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I’m sharing these cookies with #CookBlogShare, the weekly link up hosted this week by Every Day Healthy Recipes