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!
I really hope you make these cookies and love them! If you try them, take a picture and share them on my Facebook page, or tag me on Instagram 🙂
If you have any questions, please leave me a comment below!
Double Chocolate Malteser Cookies
- 250 g Plain Flour
- 1 1/2 tsp Baking Powder
- 50 g Malted Milk Powder
- 40 g Cocoa Powder
- 150 g Soft Butter
- 125 g Granulated Sugar
- 75 g Soft Light Brown Sugar
- 2 medium eggs
- 1 tsp Vanilla Extract
- 150 g Dark or Milk Chocolate Chips
- 100 g Bag of Maltesers, bashed into pieces
- Preheat the oven to 180C/160Fan/350F. Grease and Line and couple of baking sheets.
- 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. Fold in the chocolate chips and crushed Malteser pieces.
- Roll tablespoons of dough and place on the lined baking sheets, 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 to slightly deflate the cookies. 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 sheets for a few minutes to firm up 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