Malteser Cookies

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 Maltesers with a generous scoop of Ovaltine, for extra malty, fudgy goodness. Who doesn’t love Maltesers?!

Malteaser Cookies-5

These Malteser 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.

Malteaser Cookies-8

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 Malteser 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 Malteser 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…

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Malteser Cookies

A malted, chocolatey cookie studded with chunks of bashed up Maltesers. They are like fudgy brownies with a crinkly, chewy cookie coating - how can that not be cookie perfection?!

Author: Just Jo
Ingredients
  • 115 g soft butter
  • 125 g soft brown sugar
  • 2 tbsp cocoa powder
  • 3 tbsp Ovaltine
  • 1 tsp vanilla extract
  • 1 medium egg
  • 200 g plain flour
  • 1/2 tsp baking powder
  • 2 x 37g packs of Maltesers chocolate malt ball candies
Instructions
  1. Beat the butter and sugar together until well creamed then beat in the cocoa, Ovaltine, vanilla and the egg.
  2. Sift over the flour and baking powder then mix into the creamed butter mixture until almost fully mixed.
  3. Prick a hole or two in the bags of Maltesers 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.

  4. Chill dough (covered with clingfilm) for at least two hours if not overnight.
  5. 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.
  6. 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.
  7. Cool completely on the baking tray before eating.

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Malteaser Cookies
By | 2017-12-08T14:23:33+00:00 January 15th, 2016|Categories: Chocolate, Cookies, Home Baking, Sweet Treats, Weekend Baking|Tags: , , , , , , |21 Comments

21 Comments

  1. Annmarie 15/01/2016 at 10:22 - Reply

    Oh Lord my son is gonna love these. He has malteser birthday cake every year and the odd one in between  only because he thinks the whole cake is just for him!  These are ideal he can probably have a go at making them himself ….maybe not ..doubt the dough would make the oven? Sent from Yahoo Mail on Android

    • Just Jo 15/01/2016 at 10:24 - Reply

      Woo hoo! So happy to hear these cookies will please your little man Annmarie! You might need to double the batch 😉

  2. Carol Fletcher 16/01/2016 at 13:33 - Reply

    I will make these for my own Hungry Hubby as a Valentine’s gift. May have to have a test run or two first!

    • Just Jo 16/01/2016 at 13:36 - Reply

      Aw that’s a lovely idea! And it makes good sense to test them out for such a special occasion 😉

  3. Jacqui 16/01/2016 at 20:15 - Reply

    Yum, these look so good! We love maltesers and also often make big maltesers cake so think I’ll be trying these next!

  4. Kath 22/01/2016 at 18:48 - Reply

    Really want to try these Jo, but hate both Ovaltine and Horlicks with a passion!
    Of course I realise how they would add to the cookie but can’t justify buying either just for this as I wouldn’t use otherwise.
    (Does that make sense? Full on week seems to have scrambled my brain/mouth co-ordination!)
    Well I will try them with DSM & let you know how they turn out! <3

    • Just Jo 22/01/2016 at 18:53 - Reply

      Ok Kath you’ve lost on on using DSM – lol to me that’s a catalogue of Psychiatric diseases lol. You can buy a single sachet of ovaltine, like they do with hot chocolate sachets if you want to buy one of those. I’m not sure how they would be without it but it’s well worth a fiddle!

      • Kath 24/01/2016 at 08:51 - Reply

        (Sorry hun – that would be Marvel to you – Dried Skimmed Milk)

        • Just Jo 24/01/2016 at 08:56 - Reply

          Ohhhh! Lol gotcha now Kath ;). That’s a good idea for a substitution!

    • Francesca 27/02/2016 at 14:11 - Reply

      Kath, what about Malteaser hot chocolate powder? That might have the same consistency and properties as Ovaltine but without the barley-malt taste perhaps?

      • Just Jo 27/02/2016 at 14:20 - Reply

        Worth a shot but sometimes hot chocolate powder doesn’t work out so great as the flavour is diluted by the other additives. Always worth a try!

  5. Louise Clark 14/05/2017 at 03:49 - Reply

    It looks like it is a worldwide issue … the poor Bounty left in the tin/box. It is the same in Australian hospitals. Everyone loves a Malteser. Will make these this week. Thank you for all your great recipes.

    • Just Jo 14/05/2017 at 10:11 - Reply

      Yep, the poor Bounty bars get a bum deal in the popularity stakes! And you’re more than welcome Louise. I hope you like the cookies!

  6. Denise 10/10/2017 at 14:18 - Reply

    Hi is it Ovaltine that you would make up with milk or water? want to make sure we buy the right stuff as these cookies look amazing.. my go to cookie recipe is a Nigella one .. happy to try a different flavour 😊

    • joblogsjobakes@gmail.com 10/10/2017 at 19:32 - Reply

      That’s the one Denise – it comes in an orange tub in the hot chocolate section of the supermarkets usually, next to the Horlicks (which I like less for baking with). I hope you enjoy the cookies 😀

      • Denise 10/10/2017 at 21:49 - Reply

        Jo, looking at Tesco shopping app and there is 2 orange Ovaltines .. one says add water and the other add milk .. which do I go for?
        Thanks for your help 😊

        • Just Jo 11/10/2017 at 17:32 - Reply

          Either or will do Denise, both work j At as well in this recipe x

          • Denise Brealey 11/10/2017 at 17:56

            Brilliant Jo and thanks 😊 when its something you dont normally buy need to make sure its the right one 😉

  7. Sarah 17/11/2017 at 07:44 - Reply

    What approximate dimensions do you make the cylinders? I’m guessing you mean that I should stand them up on their ends, not lay them down. Is that correct?

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