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?!
: 2195 kcal
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
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Beat the butter and sugar together until well creamed then beat in the cocoa, Ovaltine, vanilla and the egg.
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Sift over the flour and baking powder then mix into the creamed butter mixture until almost fully mixed.
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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.
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Chill dough (covered with clingfilm) for at least two hours if not overnight.
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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.
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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.
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Cool completely on the baking tray before eating.