Malteser Cookies

Gooey, chocolate-studded, and dangerously delicious.

There’s something wonderfully nostalgic about a chunky, bakery-style cookie — crisp on the edges, soft in the centre, and packed with chocolate. These Malteser Cookies tick every box. With crushed Maltesers, white and milk chocolate chips, they’re the perfect bake for weekend treats, lunchbox surprises, or those afternoons when you just need something warm from the oven. They come together quickly, make the house smell incredible, and are best enjoyed still gooey.

Recipe via @scarlactive 

Ingredients

225 g butter, cold and cut into small cubes
140 g brown sugar
110 g caster sugar
2 eggs
163 g cake flour*
245 g plain flour
1 tsp cornflour
1 tsp bicarb soda
½ tsp salt
260 g Maltesers (a mix of gold and original works beautifully)
150 g milk chocolate chips
150 g white chocolate chips
Mini Malteser bunnies, to finish

*If you don’t have cake flour, simply measure 163 g plain flour, remove 1½ tablespoons and replace with 1½ tablespoons cornflour.

Method

Preheat and prep
Heat your oven to 210°C and line two baking trays with baking paper.

Cream the butter and sugars
In a large bowl, use hand beaters or a stand mixer to combine the cold butter, brown sugar and caster sugar.
Start on low speed, then increase to medium–high until well combined. Scrape down the sides as needed.

Add the eggs
Mix in the eggs on medium speed until incorporated.

Add the dry ingredients
Add the cake flour, plain flour, bicarb soda, cornflour and salt.
Start by folding with a spatula before switching back to the beaters.
Mix only until everything is just combined.

Add the mix-ins
Crush the Maltesers roughly. Add them to the dough along with the chocolate chips.
Use your hands to fold everything through until evenly distributed.

Shape your cookies
Roll into:
 8 large cookies (around 180 g each), or
12 medium cookies (around 120 g each).
Flatten slightly.

Bake
Place cookies on two separate trays, spaced well apart.
Bake one tray at a time, on the middle rack, for 10–12 minutes. The cookies will look slightly under-baked.

Finish and serve
Allow cookies to cool for 20 minutes before pressing a mini Malteser bunny on top with extra crushed Maltesers. Best enjoyed warm and soft in the centre. Store for 3-7 days in Large Styleware Nesting Bowl.