Double Chocolate Malteser Cookies

Introduction

These cookies are the ultimate treat for chocolate and malt lovers. They combine a rich double chocolate base with the iconic crunch of Maltesers in every bite. You’ll love how they are perfectly chewy on the inside with just a little crispness at the edges.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 16 cookies

Ingredients

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

Instructions

Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line two large baking trays with parchment paper.
In a medium bowl, whisk together the Plain Flour, Baking Powder, Malted Milk Powder, and Cocoa Powder. Set aside.
In a large mixing bowl, cream the Soft Butter, Granulated Sugar, and Soft Light Brown Sugar together until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the Vanilla Extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined and no dry streaks remain.
Fold in the Chocolate Chips and the bashed Maltesers pieces until evenly distributed.
Bake for 12-13 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.

Variations

Cookie Sandwich: Once cool, sandwich two cookies together with a scoop of vanilla ice cream or chocolate frosting.
Bake Ahead: Shape the dough into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
Thin & Crispy: Gently press the dough balls down slightly before baking for a wider, crispier cookie.
Cookie Dough Bites: Skip the baking! Roll the prepared dough into small balls and enjoy as edible cookie dough (ensure you use heat-treated flour or are comfortable consuming raw flour).

Tips for Success

Ensure your butter is properly softened to room temperature for easy creaming and a good texture.
When bashing the Maltesers, aim for a mix of fine crumbs and some larger pieces for varied texture.
Let the cookies rest on the hot baking tray after baking; they will continue to set and are easier to move.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven feel, reheat a cookie in the microwave for 10-15 seconds.

FAQ

Can I use a different type of sugar?

You can use all granulated or all brown sugar, but using both creates the best balance of crispness and chewy depth of flavor.

My cookie dough seems very stiff, is that right?

Yes, the dough for these cookies is quite thick due to the cocoa powder and flour. This helps support the mix-ins and creates a perfect texture.

Why do my cookies spread too much?

This is likely due to butter that was too soft or melted. Ensure it is just softened. Also, check that your baking powder is fresh and you measured the flour correctly (spoon and level method is best).

Can I make the dough in advance?

Absolutely. You can cover and refrigerate the dough for up to 48 hours before baking. This can even improve the flavor.

Can I use white chocolate chips?

Yes, you can substitute the dark or milk chocolate chips with white chocolate chips for a different flavor contrast.

What’s the best way to bash the Maltesers?

Place them in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until you have a mix of sizes.