Maltesers are one of my absolute favourite treats. I love them. They taste great, the texture is amazing, and they’re relatively low calorie compared to other chocolate treats. They’ve got everything going for them. So, obviously, I had to try and make some Maltesers Cookies!
I love baking cookies. I always use a variation of the same recipe because it’s just so easy and it never fails me, no matter what I do to them. These Maltesers Cookies take barely any time to prepare so they’re fantastic for baking with impatient kids who just want to eat all of the ingredients before they get to the oven.
Maltesers Cookies have such an awesome texture. The centre stays nice and crunchy as they cook, while the chocolate melts and seeps out into the cookie. Gorgeous. They also dip really well, which is a must for any good cookie in my opinion.
When it comes to baking with Maltesers, I really love crushing them up. I hit them with the end of a rolling pin, and they seem almost to explode. It’s very very satisfying! Don’t get carried away though; it’s good to leave them quite chunky.
I like my cookies to stay a little soft in the middle while being firm on the outside. But, adjust the bake time if you want your Maltesers Cookies really soft and gooey.
My Maltesers Cookies Recipe
Maltesers cookies and crunchy and chocolate, quick and super simple. Perfect for baking with the kids!
- 125 g Melted butter
- 150 g Soft light brown sugar
- 50 g Caster sugar
- 2 Tbsp maple syrup
- 2 Tsp Vanilla extract
- 1 Egg
- 300 g Plain flour
- 0.5 Tsp Baking powder
- Pinch salt
- 200 g Maltesers Crushed
Preheat the oven to 180 degrees and lightly grease a baking tray.
Cream together the butter and sugars until light and fluffy.
Add the egg, syrup and vanilla extract and mix until smooth.
Add Half the broken up maltesers and stir in.
Sift in the flour, baking powder and salt.
Stir until it comes together in a dough, kneading with your hands if required.
Separate into balls just smaller than a golf ball.
Place on a baking tray, leaving plenty of room for spread. I do six per tray.
Gently press down with your fingers until round and about 1/2cm thick.
Press in the remaining malteser chunks gently.
Bake in the oven for 10-12 minutes.
Leave on the tray to cool for 2 minutes before removing and placing on a wire rack to cool completely.
Adjust baking time for a softer/crunchier cookie.
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