It’s taken a bit of trial and error (by that I mean, it’s taken a lot of cookie eating) but I finally think I’ve cracked my idea of the perfect cookie. Which is essentially a fudgy brownie encased in a crisp, crinkly cookie shell. Then stuffed full of crushed Malteasers with a generous scoop of Ovaltine, for extra malty, fudgy goodness. Who doesn’t love Malteasers?!
These Malteaser Cookies are so moreish, it’s a good thing I made them in a week I had 3 fast days so I was forced to slow my troughing of them, as soon as they cooled sufficiently on the cookie tray. The key is chilling the dough sufficiently for the butter to solidify and I’ve found two hours is the minimum that will do. Plus when you bake them, I take them to the just baked point in the oven, then leave on the baking tray which you pop on a rack to cool fully. This allows the gooey middle to firm up by finishing up cooking on the still warm baking tray. The Ovaltine powder (a mix of powdered barley malt, milk and cocoa) that gives a little spring to their step which is unusual in a cookie but it does offer that unmistakable Malteaser flavour to the dough itself. I much prefer Ovaltine to Horlicks but you can substitute that if you wish.
Nigella once said that she uses top quality chocolate to bake with but the lure of cheap confectionary overcomes when you are eating in the raw. She’s not wrong. Sure, I adore a gooey brownie made with really fancy chocolate too but put a tub of Mars’ Celebrations in front of me, and I’ll be rooting around looking for a Malteaser one before they get eaten! Working in a hospital, we are often gifted chocolates and you can guarantee these will be the first to go, leaving a lonely Bounty or two in the otherwise empty tin lol. These Malteaser Cookies are not left around long enough to get lonely – and yes, a glass of milk just takes these sweet treats to another level of pleasure, especially if you are eating them whilst still warm ooo…
- 115g soft butter
- 125g soft brown sugar
- 2 tbsp cocoa powder
- 3 tbsp Ovaltine
- 1 tsp vanilla extract
- 1 medium egg
- 200g plain flour
- 1/2 tsp baking powder
- 2 x 37g packs of Malteasers (chocolate malt ball candies)
- Beat the butter and sugar together until well creamed then beat in the cocoa, Ovaltine, vanilla and the egg.
- Sift over the flour and baking powder then mix into the creamed butter mixture until almost fully mixed.
- Prick a hole or two in the bags of Malteasers with a sharp knife then bash with a rolling pin (or the pestle from a mortar and pestle) until most of the chocolates are scattered, not dust and tip into the cookie dough. Continue to mix now until well dispersed.
- Chill dough (covered with clingfilm) for at least two hours if not overnight.
- Preheat oven to 200˚C and shape the cookie dough into cylinders using ping pong ball sized balls of dough - it will be very stiff once chilled. Place on a lined baking tray at least 2 inches apart and bake for 10 minutes. They should be dry to the touch and spring back (because of the Ovaltine) to the touch.
- Remove from the oven and using a clean oven glove or folded up tea towel, press down on the domed cookies with the flat of your hand to flatten them to just under 1 cm thick. They will crack a little.
- Cool completely on the baking tray before eating.